re: Homebrewing: Bourbon Barrel Stout

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 #.