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I'm about to attempt a bourbon barrel aged stout. I'm using the Shameless Stout recipe. I plan to soak oak chips in Maker's Mark and drop a cup full into the wort in a hop bag, then bottle condition with more chips in flavor infusers. My question is, do you guys think this is overkill? About right? Maybe lose the flavor infusers? I'm going to sample the wort for flavor when I take my FG reading. Thx GREG