I am less than a year into brewing and loving every batch so far! I will be venturing into partial and full grain in the next six months, but have a few questions… The one I ask today is: At the bottling phase if I add some Whiskey or Tequila to the batch, will it kill the active yeast and cause the carbonation process to cease? Or will it just add a goodness and additional kick? Or is this just not something you would want to do? And if not why not?
Thanks
As long as you don’t add a huge amount, no problem. I make a bourbon vanilla imperial porter that uses 375 ml. of bourbon for 5 gal. No negative affects on the yeast at all.
It comes to the alcohol tolerance of the yeast and how high your addition of liquor takes your ABV. There’s a way to work out the change, but as Denny said, you’d be unlikely to raise it to the point beyond the yeast’s tolerance unless the beer was very alcoholic before so you should be fine.
But noticeable in taste?
you can notice the bourbon in Denny’s BVIP if you add 375 ml or so.
Yeah, but it doesn’t shout “BOURBON!” at you. I don’t want it to dominate, I want it to integrate.
Unless you happen to like boilermakers.
Not me. Sometimes when judging these I think they’re trying to get me drunk or poison me or something. I do like some bourbon on the rocks, but find it an odd fit in most beers. Less is more.
I was at Rock Bottom brewery in Philly the other day, and they had a Bourbon barrel aged Stout…very tasty.
I plan on doing a porter this weekend. I am getting teh kit from Nothern Brewer
But instead of Burbon I plan on adding sailor Jerry. And i am hoping It adds the Flovoring i want cause the sailer has a cherry floavor to it that i am hoping it imparts to it.
Either way its being done cause i am of the belief nothing venture nothing gained