Whiskey barrel stout

[brewme29]

Hello everyone. Getting ready to brew a whiskey barrel stout. The instructions say to put the whiskey chips in with the beer obviously, but should I put them in after the majority of the fermentation is complete, or right from the beginning?

 

[myndflyte]

Let it ferment for at least 2 weeks and then transfer it to a secondary that contains the whiskey chips. You may want to soak the chips in whiskey for a few days prior to doing that as well.

 

[flars]

I would probably put the whiskey chips in a secondary vessel and then rack the beer on top of them after fermentation is complete.
A link to the recipe would help though.

 

[mrgrimm101]

+1 for Myndflyte's response. Soak the oak chips in some good bourbon for a couple days. My brother uses Maker's Mark and it always turns out well.

 

[brewme29]

Sorry, I'm an idiot. I was going to post the recipe and I missed the part where it clearly states to add them after fermentation. Thanks.

 

[brewme29]

Thanks mrgrimm, I was wondering about that too. Wild turkey 101.

 

[Bragwr]

I am currently brewing a stout and I have some spare Jim Beam Oak Barrel Chips (the ones for bbq)
I fancy soaking them in either JB White Label or Devil's Cut and adding the chips and whiskey to the stout.
My question is how much chips&whiskey would you add for a subtle/medium/strong oak and bourbon flavour?
Cheers
Bragwr

 

[brewme29]

I just made a bourbon barrel whiskey stout. Added a package of whiskey chips which was about a cups worth. Soaked in wild turkey 101 for a few days and added those and about 2 ounces or so of the turkey. After a month in secondary and a week in bottles they have a medium taste I would say. I love it, not sure if people who like regular stouts would like it. But it's perfect for me.

 

[HESSMAN]

I'm doing a bourbon porter and just added one cup of good bourbon at bottling. Results in a few weeks.