tag:blogger.com,1999:blog-8066877917844499643.post1778332049151643714..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Liquor Spiked Barleywine Tasting (Finally)The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8066877917844499643.post-25676886439888551912010-02-17T23:29:58.011-05:002010-02-17T23:29:58.011-05:00Sounds great! I just brewed a big 1.105 really dar...Sounds great! I just brewed a big 1.105 really dark beer this past weekend as well. (It is getting the Al B's Bugfarm3 treatment.)<br /><br /><br />I'm not surprised the Maker's Mark one had harsher alcohol notes to it. Maker's Mark is pretty harsh to begin with in comparison to a lot of decent whiskeys/bourbons I've had.<br /><br />I could see something like Knob Creek working well. It is a little more mellow, but still has a lot of character to it.jaymohttps://www.blogger.com/profile/10932095714056834656noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-42172275738982286722010-02-17T22:04:38.454-05:002010-02-17T22:04:38.454-05:00Sounds delicious! I have had the same problem wit...Sounds delicious! I have had the same problem with carbonation in fortified beers. I made a Jameson spiked irish red about a year ago that never carbonated despite its modest 7.5% alcohol. I wonder if there is some inhibitor of fermentation in most liquors, but I never researched it.Clayhttps://www.blogger.com/profile/16268970794350399004noreply@blogger.com