Brian Parfitt
Active Member
- Joined
- Apr 17, 2020
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I just brewed up a batch of the Dragon's Breath stout.. Described here:
Lug Wrench Brew: Dragon's Breath, a Dragon's Milk Clone
And also brewed on YouTube by Beer-and-BBQ Larry:
And Short Circuited Brewers:
I started soaking my woodchips (heavy toast american oak) on Bourbon the week of Christmas.. I had intended to brew the beer up sooner, but just got around to it last week. My question is, can the chips be on Bourbon TOO long? Original suggestion was to soak them only for a two weeks. It will have been much longer than that when fermentation is finally done. My plan was to toss the bourbon and chips into the secondary once fermentation was complete.
Any concerns that I will be pulling out too many tannins or astringency from the chips with the lengthy soak? This is my first time working a bourbon stout and using woodchips.
Thanks in advance for the help!
Lug Wrench Brew: Dragon's Breath, a Dragon's Milk Clone
And also brewed on YouTube by Beer-and-BBQ Larry:
And Short Circuited Brewers:
I started soaking my woodchips (heavy toast american oak) on Bourbon the week of Christmas.. I had intended to brew the beer up sooner, but just got around to it last week. My question is, can the chips be on Bourbon TOO long? Original suggestion was to soak them only for a two weeks. It will have been much longer than that when fermentation is finally done. My plan was to toss the bourbon and chips into the secondary once fermentation was complete.
Any concerns that I will be pulling out too many tannins or astringency from the chips with the lengthy soak? This is my first time working a bourbon stout and using woodchips.
Thanks in advance for the help!