Home brewer here. Never tried it. Looking for amount of castor to cut in? Assuming added before aging. Dumb questions but totally clueless.
Thanks

Have you ever tasted castor? I would not use It In anything I would eat or drink.

Beav, you have probably eaten plenty that had castor as an additive.

Well They must use something to disguise the taste. Or It's used In minute amounts. I tasted some raw castor once and I was BAD.

I am not a beer drinker but my sons and daughter enjoy a brew or two occasionally and especially like trying a variety of brews. One of the members on here does a fair bit of home brewing and likes to try different craft beer. I took several varieties from several craft breweries in NC to him at an NTA convention and he gave me a variety of his home brew in return. I brought it home and my kids had a blind tasting. Their favorite was his homebrew with castor in it.

I'm a home brewer and distiller.

I think what your asking is should you add it to the mash before you make it or to the distilled bourbon

I would add a very small amount to my mash before letting it work up and then distill it. I think it you added it to your final product it would be too harsh and bitter. The fermenting process and then the distilling should have a mellowing effect on the castor. Then age it with some charred oak.
If it tastes a little strong or bitter let it age longer. I've made some shine and charred oak chips that's taken a decade to mellow. Then BAM!! you taste it and it's finally there.
Remember to start with VERY small amounts. You could add a touch more but you can't take it out.
Wish I could give you an amount but it would definitely take some experimentation
Good luck and I hope you get some more responses

I was surprised to see this post on the fur handling forum lol

I thought I made a mistake placing this question here or maybe a moderator put it here. I placed it on Fermenters site. Funny as of now zero responses.

Turtledale. Thanks