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