I want to brew an Oak IPA and I tend to dry hop the living $#!@ out of my IPA's and I'm wondering the best way to go about this with the oak.
I found one small thread in the archive but I'd like some more opinions. I'm thinking that I would let the brew go through primary fermentation for a couple of weeks, rack it onto the oak for a yet to be determined length of time (not long, probably a week or so- i'm going for subtle oak. I realize the length of time means nothing without considering the amount and type of oak).
Then I would rack 1 more time and dry hop. I'm figuring the hop aroma will fade much quicker than the oak. Is this how you would do it? The other option I considered was dry hopping heavily in primary towards the end so it doesn't get scrubbed out and then just racking to oak.