Managed to get a batch brewed this Labor Day- Bourbon Barrel Porter '12. The base is a high- gravity Baltic Porter (O.G. 1.088), and it is fermenting at 66F on Wyeast 1335 British Ale II yeast to enhance the bready, malty, goodness.
Once fermentation is complete, I'll cask- age this baby over charred oak barrel chips that have been soaked in maker's Mark for the last 2 months. This all should up the final flavor and mouth feel. Will be ready around November 15.
Next is a Honey Golden Ale (last light sipper of the year), then it time for PUMPKIN ALE!! Can't wait.
Cheers!
Mason
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