Stupid question...but I am making an 11% stout with bourbon oak added. I have never kegged anything higher than a 7% so not sure what to expect. Will the higher abv allow it to last longer in the keg to drink all Winter? Should I add more bourbon so the taste doesn't dissipate? Anything else I should think about? Thanks for the help
I'm going to brew an applewood smoked Märzen and upon doing some research I found some brewers have sprayed their malt with bourbon instead of water during the smoking process to keep the grain moist, this gave me an idea. My question is: what would be the outcome if instead of the pre-soaking the grain in water prior to smoking you pre-soaked the grain in bourbon or something similar? Has anyone ever tried this or perhaps has any insight on …
Making a wee heavy and adding medium toasted oak chips that have been soaked in bourbon. The chips are tied up in a cheese cloth bag. My question is, should I let the chips dry thoroughly before dropping into the carboy? Or should I add them when they're still moist with bourbon? Thanks in advance...cheers!
This is just a question about terminology. Those who are into brewing and beer making are zymurgists. Those who are aficionados of wine are oenologists. But what does one call a expert in distilling spirits ... an whiskey/bourbon/scotch spirits in particular? Are there different terms for those who are masters at crafting these (stillmasters?) vs. those who have the expertise for judging and describing them? I'm curious ... but I'd also like to know soon since I'm going to an …
How would one calculate the ABV of a beer if distilled spirits were added? For instance, when making a beer recipe that called for adding bourbon as a flavoring agent. If you started with, say, 5 US gallons of beer at 5% ABV and you added 1 quart of "80 proof" spirits, how would one calculate the resulting ABV?
Background: I am a large fan of bourbon flavored beers and have flavored a number of my homebrews with various bourbons with a wide range of results. Question: What bourbons/whiskies result in a good flavor in beer? For anyone starting out with flavoring using bourbon, this is a question that will likely be raised along with: Is there a difference between soaking oak in bourbon and just adding the bourbon straight into secondary? Adding Bourbon flavor to a beer How …
My first attempt with both oak and bourbon is currently sitting in my carboys, and will for another month and a half, when I'll at least get to taste a little as I bottle. Then the plan is to let it age for close to a year. In the latter part of last year I had Rahr & Sons Whiskey Warmer, their Winter Warmer recipe aged in oak barrels, and loved what the oak and bourbon did to smooth and …
As I was thinking about how I want to make my bourbon oak stout, I was thinking of how to soak the oak in bourbon. I wanted to get the bourbon into the wood, for the purpose of putting it into my beer where it would get the bourbon out. Is there a reason to do this? It just sounds better than pouring a small amount of bourbon directly in, but I can't think of how it's different. EDIT: I've …
When adding something like bourbon (or other whiskeys) to the secondary, how much do you add? I realize this will differ based on recipes, tastes, and styles, but what is a good range? How much is so minimal that you won't taste it, and how much is so much that it will overpower the grains and significantly increase the ABV of the final product?
So in my last beer, I added bourbon infused with vanilla bean. I started to wonder if this was "cheating" or frowned upon, as far as getting the bourbon flavor into the beer. Is there a better way to do it, or a correct way?