This almost annual labor of love slid in to the keg after being on an Amburana wood spiral for 26 days (just couldn't wait the full 4 weeks). I'm so stoked about the slight smoke and gingerbread notes of this Brazilian oak that I kegged it with the original
spiral and another 2&1/2" addition to hopefully put it over the top and the wood notes prevalent throughout the kegs lifespan, however long that may be. FG 1.022 +0.000@60F to make it a solid and most potent version made 11%. Maybe this will keep me off of
the barrel aged stuff that took almost 10 months to make.
