If you dump the bourbon in, will it stratify? If so, is this a problem?
I'm making a bourbon barrel tripel now, and it lookslike the bourbon is speeding up the lagering process and cleaning up the yeast.
I have a 1 gallon belgian tripel lagering on my secondary, and i just added 3 ounces of makers mark and .25 ounces of oak cubes. After 36 hours, there is a clear stratification in the beer, with lighter liquid om top, and thicker liquid below. Should I be concerned about this? Is this normal...