Bourbon Barrel Imperial Stout

Discussion in 'Homebrewing' started by Timmush, Apr 17, 2012.

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  1. Timmush

    Timmush Pundit (931) Jan 5, 2008 New Jersey

    Just wondering the fermentation schedule I should follow for a 10%ish imperial stout.
    I want to add 2 oz of oakchips soaked in bourbon for a couple of weeks.

    would you go with 3 weeks in Primary, then rack to secondary and add a hop bag full of the soaked chips?

    Then how long in secondary? Thanks
     
    #1 Timmush, Apr 17, 2012
  2. Beerontwowheels

    Beerontwowheels Initiate (0) Nov 22, 2009 Maryland

    Give the oak a week and then try it out. Most people say to treat oak with caution and taste along the way. Ymmv.
     
    #2 Beerontwowheels, Apr 17, 2012
  3. Timmush

    Timmush Pundit (931) Jan 5, 2008 New Jersey

    Ok, I need help with this. Major argument going on with me and the friend I brew with. He says leave the Oak chips in the secondary for 6 months. I say he is crazy. Mostly what I have read has it 1 week - 2 weeks MAX. He claims that bourbon barrel aging is done for months, so should aging it with the chips. Can someone help me out here?

    Thanks.
     
    #3 Timmush, Apr 19, 2012
  4. Hands22

    Hands22 Initiate (0) Oct 14, 2011 Florida

    In a commercial setting, barrel aging does take months. However, the shavings/cubes/spirals we homebrewers use give us a much larger surface area to volume ratio. This will impart the oak flavors much faster than a 55 gallon barrel would. I'd taste it every week until you get to what you want.
     
    #4 Hands22, Apr 19, 2012
  5. Timmush

    Timmush Pundit (931) Jan 5, 2008 New Jersey

    So, I am confused. Should I rack to secondary after 3 weeks, then wait about 5 months, then add the chips? I wanted to have about 6 months to age in the secondary. or should I add the chips after the Primary's 3 weeks and only keep in secondary for a week?
     
    #5 Timmush, Apr 24, 2012
  6. Tbn2

    Tbn2 Initiate (0) Jan 17, 2008 New York

    I'd rack to the secondary after 3 weeks and immediately add the oak chips. Taste until you get the flavor you're looking for. In my experience, it won't take very long for oak chips to impart their flavor, assuming you are brewing a 5 gallon batch.
     
    #6 Tbn2, Apr 24, 2012
  7. Hands22

    Hands22 Initiate (0) Oct 14, 2011 Florida

    I'd go with the first option. I don't like to make racking decisions based on the calendar, so I'd check gravities and go from there. That long of a secondary may be overkill, too. Depends on how the beer acts though. Higher gravity beers can be... special.

    As to the oak, I'd add it to secondary 1-2 weeks before you want to bottle/keg. That way you can package it when the flavor and aroma are where you want it.
     
    #7 Hands22, Apr 24, 2012
  8. kenatbeerswap

    kenatbeerswap Initiate (0) Dec 9, 2010 Pennsylvania

    It is easy to over do oak so the key is to taste it after a week if putting the oak in and then taste every couple of days till it's the level you want. If you get too much oak flavor it will mellow with time but it can take a few months if you really over did it.
     
    #8 kenatbeerswap, Apr 24, 2012
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