I just racked my third brew, a NB Wee Heavy Scotch Ale, and added an 8" medium char american oak spiral and 16oz of Basil Hayden bourbon.
When I racked the beer, it was a rich caramel color and clearly still had yeast in suspension.
Once I added the spirals and poured in the 2 cups of 80 proof bourbon, I could immediately see yeast raining down the carboy. Within 60 minutes I had an inch of yeast on the bottom of the carboy.
The yeast in question is the White Labs Endinburg WLP028.
Did I ruin my beer I worked so hard on? This was also my first beer to use a 2L starter I made with stir plate.
What are your thoughts?
I have a porter racked that took a week or more to start getting yeast on the bottom of the carboy.
Thanks for your input and direction.