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Taste Notes

Taste was great out of the fermentor into the secondary. No alchohol warmth. No to very little carbonation. Nice chocolatey notes in the middle and finish.

Notes

12/31/13 - Mash temp was low. Wrote it down, but should have added it here b/c now I can't find it. I think it was 151ish. Maybe 154. Possible 149. I remember it was really low because there was so much cold grain and not much water and it took forever to dough in. I was able to bring it up using boiling water, but there wasn't much room left in the mash ton to add more than a gallon or so. Final volume was closer to 6 gallons. 2/22/14 - Transfered to secondary using 2 racking canes and CO2. Measured FG was about 1.025. Racked onto dickel rye soaked oak chips. will let condition for 1-2 months and then carbonate. (should have weighed the oak. it was a meduim/16 oz? round zipplock container. left 2 big blocks out cuz they wouldnt fit through the open, just added the chips. chips were probably about 1/3-1/2 of container. oak marinated in Dickel Rye for about 6 months. add oak and all whiskey to fermentor). 3/16/14 - sampled. definitely an oaky dyness. not too overpowering, but i think it's time to move off the oak and let it condition. considering adding a couple drops of vanilla extract or vanilla bean to keg)