This is just a question about terminology. Those who are into brewing and beer making are zymurgists. Those who are aficionados of wine are oenologists. But what does one call a expert in ...
How would one calculate the ABV of a beer if distilled spirits were added? For instance, when making a beer recipe that called for adding bourbon as a flavoring agent. If you started with, say, 5 US ...
Background: I am a large fan of bourbon flavored beers and have flavored a number of my homebrews with various bourbons with a wide range of results. Question: What bourbons/whiskies result in a ...
My first attempt with both oak and bourbon is currently sitting in my carboys, and will for another month and a half, when I'll at least get to taste a little as I bottle. Then the plan is to let it ...
Is there a difference between soaking oak in bourbon and just adding the bourbon straight into secondary?
As I was thinking about how I want to make my bourbon oak stout, I was thinking of how to soak the oak in bourbon. I wanted to get the bourbon into the wood, for the purpose of putting it into my ...
When adding something like bourbon (or other whiskeys) to the secondary, how much do you add? I realize this will differ based on recipes, tastes, and styles, but what is a good range? How much is so ...
So in my last beer, I added bourbon infused with vanilla bean. I started to wonder if this was "cheating" or frowned upon, as far as getting the bourbon flavor into the beer. Is there a better way to ...