I've tried a few bourbon barrel aging attempts with varying amounts of oak cubes and bourbon. While the imperial stouts themselves turn out good, the bourbon barrel part seems to be ruining them for me. They have an after taste which is just like adding some bourbon to a glass of beer. What I consider the "real thing" is a commercial brewery aging in a bourbon oak barrel. I don't get that astringent aftertaste, it's much more subtle and smooth.
One of my goals when I took up brewing last year was to make barrel aged imperial stouts. I've done a ton of reading on different methods of doing this but I'm starting to get convinced that I'm not going to duplicate that taste I'm after since I don't have the capability to fill a large barrel.
I haven't had the opportunity to taste a homebrewed version from someone else to see if I'm getting those same tastes. Has anyone else been experiencing that? I'm thinking of just working on perfecting an imperial stout and forget the bourbon barrel aging part.
One of my goals when I took up brewing last year was to make barrel aged imperial stouts. I've done a ton of reading on different methods of doing this but I'm starting to get convinced that I'm not going to duplicate that taste I'm after since I don't have the capability to fill a large barrel.
I haven't had the opportunity to taste a homebrewed version from someone else to see if I'm getting those same tastes. Has anyone else been experiencing that? I'm thinking of just working on perfecting an imperial stout and forget the bourbon barrel aging part.