I am getting ready to bottle a bourbon porter and I was wondering if the addition of oak soaked cubes to the secondary will affect the yeast enough to cause problems bottling? Any experience? I could add neutral champagne yeast with the priming sugar?
nervousbrewer wrote:Oh, and the OG was 1070. Thanks.
Is this just a good excuse to buy a beer gun?
I have bottle conditioned a Bourbon Barrel Porter with a higher OG before with no ill effects. It may take a little longer (3 weeks versus 2), but you should be fine. The oak cubes will not hamper it.
I thought about the same thing with my bourbon stout. and it did not. like ol' ninetoes said, it could take a week longer to carbonate. it also depends on the temp of your bottles too.
I killed a zombie and ate it's brains. That's how I became the Zombie King.
+1 on what ninetoes said. As long as your don't secondary for an incredibly long period ot time, there should be enough yeast still in suspension to bottle condition.
Good Luck.
-Okt
"The problem with the world is that everyone is a few drinks behind." -Humphrey Bogart
"A good puzzle would be to cross Dublin without passing a pub." -James Joyes, Ulysses
