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Homebrewing: Bourbon Barrel Stout
Posted on 6/3/13 at 12:29 pm
Posted on 6/3/13 at 12:29 pm
For those of you that have made bourbon stouts, how did they turn out? Did you add bourbon and soak oak chips?
For Bug specifically, I seem to remember you used the AHS Oaked Bourbon stout kit. How did that one turn out for you?
For Bug specifically, I seem to remember you used the AHS Oaked Bourbon stout kit. How did that one turn out for you?
Posted on 6/3/13 at 12:40 pm to LoneStarTiger
Of the two I've done, the one that came out the better of the two used dark oak cubes and a pint of whiskey in the secondary. Oak chips work too fast and I over-oaked my first one. Having said that, the one I think was better was still nothing to brag about, so I might not be the best source.
Posted on 6/3/13 at 1:04 pm to LoneStarTiger
quote:
For Bug specifically, I seem to remember you used the AHS Oaked Bourbon stout kit. How did that one turn out for you?
It turned out very good. My only complaint was very low carbonation. I added 8 oz. of Woodford reserve. I also aged it in a 5 gallon balcones whisky barrel. I think the high alcohol content and the addition of whiskey caused the yeast to be spent, therefore not much carb in the bottles. IT is still delicious though.
I consider closer to a sipping whiskey. It is great for a cold day. I have 3 big bottles, and 3 12 oz. left in the beer fridge, aging.
Posted on 6/3/13 at 1:06 pm to LoneStarTiger
quote:
LoneStarTiger
Consider adding a new yeast to help carbonate at bottling.
Posted on 6/3/13 at 1:42 pm to s14suspense
Add yeast at bottling? Wha? Doesn't seem like a good idea. I'd add yeast and let it do it's work for a couple weeks, then bottle.
I tried to make a KBS clone a couple years ago and it did not turn out well, mainly because my mashtun was not big enough to hold all the grain, so I wasn't able to use it all.
That recipe is on homebrew talk and gets rave reviews. It uses french oak chips. Most people say to soak them for a little bit and add a good bit of bourbon straight to the secondary with the chips. 8oz sounds like a good #.
I tried to make a KBS clone a couple years ago and it did not turn out well, mainly because my mashtun was not big enough to hold all the grain, so I wasn't able to use it all.
That recipe is on homebrew talk and gets rave reviews. It uses french oak chips. Most people say to soak them for a little bit and add a good bit of bourbon straight to the secondary with the chips. 8oz sounds like a good #.
Posted on 6/3/13 at 2:10 pm to SUB
quote:
Add yeast at bottling? Wha? Doesn't seem like a good idea. I'd add yeast and let it do it's work for a couple weeks, then bottle.
He was saying to add a second dose of yeast right at bottling, assuming that the original yeast will be too tired from fermentation then with the addition of more bourbon.
Posted on 6/3/13 at 2:19 pm to LoneStarTiger
quote:
For those of you that have made bourbon stouts, how did they turn out? Did you add bourbon and soak oak chips?
The one I did turned out really nice, but I had a used 5-gallon bourbon barrel from Balcones.
So I aged in the barrel for about two months prior to kegging.
Posted on 6/3/13 at 2:51 pm to BugAC
The kit calls for double pitching the yeast. Did you do that and still have carb issues?
Would pitching so close to bottling give it a "yeasty" taste? Or does the strong flavor cover it?
Would pitching so close to bottling give it a "yeasty" taste? Or does the strong flavor cover it?
Posted on 6/3/13 at 2:57 pm to LoneStarTiger
quote:
The kit calls for double pitching the yeast
That's just so there's enough yeast to cover the 1.100 or so wort you'll have(if it's that high)
I want to say that the new yeast pitch so close to bottling is a completely fresh yeast that hasn't struggled through primary then secondary and any extra barrel aging or bourbon additions. Could be a Champagne yeast or something like that that can survive higher alcohol content in the bottle and still provide the carbonation you need.
Posted on 6/3/13 at 2:57 pm to LoneStarTiger
There isn't much difference between adding new yeast and regular bottling in the terms of flavor. You are just adding a yeast that can handle the high abv and low ph in the finished beer.
Posted on 6/3/13 at 4:07 pm to LoneStarTiger
quote:
The kit calls for double pitching the yeast. Did you do that and still have carb issues?
I just made a starter with both yeast packets. I made a pretty good sized starter too.
quote:
Would pitching so close to bottling give it a "yeasty" taste? Or does the strong flavor cover it?
I would have no idea. Honestly, my beer stands at 9.2%+ with the bourbon added. And really, the carbonation isn't an issue with the amount of alcohol in this beer. I drink it out of a snifter.
Posted on 6/3/13 at 5:12 pm to Fratastic423
Adding it just before bottling wouldn't cause over carbonation or bottles popping?
Eta: no, because there is only the priming sugar left to ferment, right?
Eta: no, because there is only the priming sugar left to ferment, right?
This post was edited on 6/3/13 at 5:46 pm
Posted on 6/3/13 at 8:54 pm to LoneStarTiger
Was wondering how long y'all had been homebrewing for?
Posted on 6/3/13 at 8:58 pm to kfizzle85
I've been brewing hard core for the last 4 years.
And lonestar you are correct in that all you have left is the priming sugar
And lonestar you are correct in that all you have left is the priming sugar
Posted on 6/3/13 at 9:01 pm to kfizzle85
I think 5-6 years. Can't remember exactly. I know an ex bought me my first kit and that would be when I dated her. Little did she know what she wwas getting me in to.
This post was edited on 6/3/13 at 9:02 pm
Posted on 6/3/13 at 9:05 pm to LoneStarTiger
Cool thx, just curious as I intend to start whenever I get settled back in in nola (prob late summer by the time its all said and done).
Posted on 6/3/13 at 9:10 pm to kfizzle85
About 2.5 years in this latest stint.
Posted on 6/3/13 at 9:15 pm to BottomlandBrew
I actually have a PDF of that and I've been reading it for a few weeks. I am reading it as kind of a "first pass" right now since I am physically limited in being able to brew stuff, so I intend to go back through it whenever I actually attempt my first one, which will be something straightforward.
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