FRS
Well-Known Member
Awesome! This may be a good reason to finally pick up a bourbon barrel...
brewbobaggins said:Five weeks after brewing, my KBS clone stopped at 1.030 and wouldn't move.
After a LOT of research, I pitched some US-05 onto it. Within a few hours it was bubbling again. Hoping it gets down below 1.020...maybe even to 1.017ish. We shall see.
For 1.092 OG to finish at over 10-11% abv, KBS has to finish a lot drier than 1.026/1.029 FG. For that reason, I'm pretty sure the true FG is below 1.020. The only reasons I can think of that would prove this wrong would be if the real OG of KBS was actually much higher than 1.092... or if your readings were faulty. You cannot accurately gauge the FG of a carbed, conditioned beer.
Just bumping to see if anyone had any updates. I posted in another thread that the Jim Beam Devils Cut has a big oak finish to it, I'll probably skip the chips/cubes when I make this.
At one time though, wasn't KBS in the 10% abv range? I don't remember if it was always 11.2%
To answer your second concern, perhaps the priming sugar and the yeast developed by feeding them more sugar at this stage has some effect on achieving a slightly higher FG.
I don't believe KBS is bottle carbed, so there would be no addition of sugar/yeast at bottling.
I'm getting ready to brew this in the next week or so (slightly bigger version to account for my lower efficiency) and I just wanted to ask what you guys used for the Belgian bittersweet chocolate and where you got it. Thanks!
kirkenka said:I just brewed the AHS Whiskey Stout and I used a cup of Bourbon added to the secondary with oak chips for the 5 gallon batch. It is plenty for my taste.
What kind of coffee did everyone use in the secondary? Is Kona really all that necessary? Did you all add it in secondary or during bottling?
I would try using American oak personally, but certainly no expert. Bourbon is supposed to be aged on new American oak barrels. I think there are probably some different notes that come with French oak compared to American. If you really wanted, you could probably find some whiskey, scotch, etc aged on French oak and some on American to see if you can tell the difference.
Any help is appreciated, at this point, I just have to hope that this stout turns out somewhat decent.
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