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cbbrown40 wrote:When I do this I add the chips to the bourban the day I brew. I then put the chips in the fridge and leave them alone soaking until the beer is done and then add to the secondary. I do this for Barley wine and RIS. Tommorow I am brewing a Vanilla Bean Oatmeal Stout so I will soak my beans in Captain morgan until fermentation is complete and them add the beans and Captain morgan to the Secondary. Becareful a little Booze goes a long ways One or two shots of liquor should surfice
Denny wrote:I out the beans in secondary and add the bourbon to taste at bottling. I use 375 ml. of bourbon for a 5 gal. batch. Why do you think that adding bourbon would make the bottles explode???
I guess it depends on what kind of booze you are adding. I use 375ml which is a half a bottle of Jim Beam Black per 5 gallons of porter and it is perfectly balanced with the 2 vanilla beans and the porter.cbbrown40 wrote:Becareful a little Booze goes a long ways One or two shots of liquor should surfice
MaltnHopsrGood wrote:I added 3 vanilla beans that were soaked in 8 oz of Capt Morgans Private Stock (added the 8 oz of liquor to it also) to a porter a year and a half ago. It tasted terrible at first, gave it a thin mouthfeel, and little carbonation. The flavors didn't come together until about 6 months of aging, then it was okay. It really was GOOD after about 8 months, and it seemed like the mouthfeel improved also.
Just my experience though.
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