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Bourbon/Whiskey Flavor to your Brew

Discussion in 'Homebrewing' started by Oneinchaway, Mar 5, 2013.

  1. Oneinchaway

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    I've fermented beer with whiskey soaked oak chips but do not get much, if any, whiskey flavor in the beer but I do get a ton of oak. Any ideas for imparting more whiskey/bourbon flavor to a beer on a homebrew scale?
     
  2. MrOH

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    Add whiskey/bourbon.
     
    jbakajust1, MMAJYK and pointyskull like this.
  3. Oneinchaway

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    Ha! Tried it with Rum....didn't work out too well.
     
  4. OddNotion

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    What didnt work out about it? Any flavor additions to your beer are all about balance. Start small, wait a couple days taste, then add more if need be.
     
  5. Oneinchaway

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    I added rum to the secondary of a chocolate pumpkin porter I made. True about the balance, I have to experiment more with this type of brewing more I'm sure to get it right.
     
  6. sarcastro

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    It is odd that you didnt get any whiskey/bourbon flavor by adding rum.
     
    JrGtr likes this.
  7. Oneinchaway

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    Very odd right?
     
  8. HerbMeowing

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    For me annual barley wine...soaked oak chips in Maker's Mark® bourbon using enough go-juice to cover. Chips absorbed some of the bourbon after a week...so go-juice was added to cover again...rested another week...then pitched.

    Wunderbarfully boozy flavor and aroma when young (~6 mo.).
    After a year in bottle...not so much.
     
  9. PangaeaBeerFood

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    Perhaps you aren't soaking your wood long enough in the whiskey for it to really saturate? Particularly if you're using chips, as opposed to cubes or spirals or whatever, those things are so ridiculously porous. If you can't get a whiskey flavor into your beer from them, there is something off in your process.
     
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