30th Brew - Bourbon Barrel Imperial Stout - Oct 9 2010

Brew:	Bournon Barrel Imperial Stout
Date:	10/9/2010
Weather:
Recipe:	PDF \| BTP
Pictures:	Click here to see the pictures
Notes:	Forgot Crystal 80. Used extra 40, 20 and pilsen instead. Chilled to 85. Could not pitch until 78 degrees 3 hours later Stopped fermenting after a few days and only 15-20 sg points Prior to fishing trip, oxygenated, added nutrients and raised temp to 74. When returned from trip it had restarted. Continued for another week or so stopped around 1.040 sg Added 3-4 ozs of oak soaked in makers mark for 2-3 weeks. Added 3-4 ozs non-oak soaked oak. Added vanilla bean 1-2 weeks later

Statistics

Date	Time	Description
10/09/2010	02:45 pm	Placed in freezer @ 85 degrees
	05:30 pm	Pitches yeast @ 78 degrees,
		Let it chill to 68-70 degrees before removing
10/15/2010	07:00 am	Fermenation stopped. Gravity: 1075-80 sg
		Oxygenated, added nutrients, raised ETC to 74 F
10/22/2010	05:00 pm	Bubbling once every 2-3 seconds
???	???	Fementation stopped at 1.040 sg
		Added 3-4 oak soaked in bourbon
		Added 3-4 regular oak chips
???	???	Added vanilla bean
12/12/2010	10:00 am	Sampled. Brett becoming more apparent. Oak roastiness dissipating
		Bubbling once every 15 secsond. Brett may be having fun :)
12/28/2010	04:21 pm	Bubbling once every 20-30 seconds
01/03/2011	09:44 pm	Gravity: 1.031 sg
		Aroma: roasty oak and brett on the nose
		Taste: light sour on the front, smooth oaky middle with slight brett. Long drawn out oak finish.
03/12/2011	11:00 am	Bottled 3+ cases of 750s and 22s. Kegged 2.5-3 gal.
		No yeast primed in bottle, some yeast made it into keg
		Taste: still very tannany
03/19/2011		No noticable pressure in keg
04/04/2011	08:17 pm	16 PSI in keg