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Old 11-30-2010, 02:17 PM   #1
Lodovico
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Default Oak and Dry Hop Advice

Hello,

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.

Thoughts?

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Old 11-30-2010, 03:12 PM   #2
JLem
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why not dry hop and oak at the same time if you're only leaving the beer on the oak for a week or so?

If you think there is potential for having to leave it on the oak for longer, then I would go with your original plan - oak to taste first and then dry hop before kegging/bottling.

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Old 11-30-2010, 06:05 PM   #3
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Quote:
Originally Posted by JLem View Post
why not dry hop and oak at the same time if you're only leaving the beer on the oak for a week or so?

If you think there is potential for having to leave it on the oak for longer, then I would go with your original plan - oak to taste first and then dry hop before kegging/bottling.
Yea I guess that's a good suggestion. I don't know why I felt like I didn't want to do both at the same time but that would certainly be easier. Probably wouldn't want it on the oak longer than a week anyway if I go with 4 oz. of american, right?
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