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Bourbon Barrel Aged Syrup
I'm planning to make some bourbon barrel aged syrup this year, but being a small producer I'm going to follow the advice of a home-brewer friend and use barrel chips instead of an actual barrel. Wondering if anyone else has done likewise, and would share tips on the volumetric ratio of chips to syrup, how long to soak the chips, and any other helpful tips.
2 x 4 flat pan
45 taps
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