Dan's Whiskey Barrel Stout

Post-bottling, here's Dan with the Whiskey Barrel.

For a couple of months now, neighbor Dan has been talking about the whiskey barrel stout he's had in primary and then secondary fermentation. I posted on this brew in early August, but last weekend it was finally ready to bottle, so I took a walk up to visit with him and Sally and to help out where I could.

Technically, this is an Imperial Stout, brewed all-grain, and then aged in an actual whiskey barrel that Dan obtained in the Pacific Northwest.  I've been fortunate enough to have a sample of it as it progressed through stages - it's going to be a very good beer when it's ready...even uncarbonated it's very tasty.

Dan shared the grain bill with me, and the O.G. - which was in the 1.080 range!  No wonder he let this ferment for more than two months.  The bottled ABV is above 10% - this is a beverage you'd better plan ahead for when it's finished bottle conditioning!

There was an earlier post with photos over on our Homebrew Association blog page:  http://blueridgebrewers.blogspot.com/2013/08/brewer-at-work-imperial-stout-aged-in.html

We have a meeting coming up next Sunday!