New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > General Techniques > Oak preperation for sours




Reply
 
LinkBack Thread Tools Display Modes
Old 07-16-2013, 04:27 AM   #1
Matteo57
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Corona, ca
Posts: 656
Liked 12 Times on 11 Posts

Default Oak preperation for sours

When you add oak into sour ales like an oud bruin, do you let the oak sit in water or beer or whatever for a week or two before putting it into the secondary for... the duration of the secondary aging process? How long do you leave the oak in there? I'm thinking of using american or French oak cubes for my oud bruin. Thanks for the help!
Thanks!
If I used WLP530 and WLP001 in primary then racked to secondary onto rosalare... how different would the two versions be?



__________________
Matteo57 is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 02:01 PM   #2
microbusbrewery
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
microbusbrewery's Avatar
Recipes 
 
Join Date: Jan 2011
Location: West Jordan, UT
Posts: 1,041
Liked 70 Times on 57 Posts
Likes Given: 42

Default

Quote:
Originally Posted by Matteo57
When you add oak into sour ales like an oud bruin, do you let the oak sit in water or beer or whatever for a week or two before putting it into the secondary for... the duration of the secondary aging process? How long do you leave the oak in there? I'm thinking of using american or French oak cubes for my oud bruin. Thanks for the help!
Thanks!
If I used WLP530 and WLP001 in primary then racked to secondary onto rosalare... how different would the two versions be?
Oud Bruins aren't usually aged on oak. Flanders Reds are, but Oud Bruins usually age in stainless steel. That being said, I soak oak cubes in wine or bourbon usually for a minimum of a couple weeks. Sometimes it's much longer though as I almost always keep some around.


__________________
http://www.microbusbrewery.org/
microbusbrewery is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 02:15 PM   #3
hamaien
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Wilmington, North Carolina
Posts: 29
Liked 1 Times on 1 Posts
Likes Given: 2

Default

I boil them for about 10 minutes, change the water, and boil them again. I'm not usually looking for a big oak character and this seems to get rid of a lot of the oak tannin harshness.

__________________
hamaien is offline
 
Reply With Quote Quick reply to this message
Old 07-17-2013, 03:25 AM   #4
Matteo57
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Corona, ca
Posts: 656
Liked 12 Times on 11 Posts

Default

Quote:
Originally Posted by microbusbrewery View Post
Oud Bruins aren't usually aged on oak. Flanders Reds are, but Oud Bruins usually age in stainless steel. That being said, I soak oak cubes in wine or bourbon usually for a minimum of a couple weeks. Sometimes it's much longer though as I almost always keep some around.
If it's wine, doesn't the wine oxidize? How do you store them?
Oops, I got it backwards, thought it was the other way around with the flanders red and oud bruins. ha thanks!
__________________
Matteo57 is offline
 
Reply With Quote Quick reply to this message
Old 07-17-2013, 02:33 PM   #5
microbusbrewery
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
microbusbrewery's Avatar
Recipes 
 
Join Date: Jan 2011
Location: West Jordan, UT
Posts: 1,041
Liked 70 Times on 57 Posts
Likes Given: 42

Default

Quote:
Originally Posted by Matteo57 View Post
If it's wine, doesn't the wine oxidize? How do you store them?
Oops, I got it backwards, thought it was the other way around with the flanders red and oud bruins. ha thanks!
Yeah, it probably does but I don't think it's really any different than when a brewery ages a beer in a used wine barrel. I don't use enough for it to really stand out, it's more along the lines of adding hints of flavor that contribute to the overall complexity. I like using the cubes too rather than chips. It could be my imagination, but I've used both and it seemed like the chips were a little more harsh than the cubes. Oh, and as to oak in an Oud Bruin, I didn't mean to imply that you can't or shouldn't use oak, just "traditionally" they aren't aged on oak, so if you really wanted to brew to style you'd probably want to skip the oak.


__________________
http://www.microbusbrewery.org/
microbusbrewery is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling preperation brewbeav Bottling/Kegging 3 06-02-2013 02:04 AM
Hop preperation for dry hoping dentdr General Beer Discussion 4 06-03-2012 03:27 PM
2nd AG preperation-critique NCBrewDude All Grain & Partial Mash Brewing 1 03-01-2012 06:30 AM
Pumpkin preperation 59f100292 Wine Making Forum 16 11-05-2011 02:38 PM
Single tier system users: ?'s in preperation for first use sleepystevenson Equipment/Sanitation 5 10-03-2008 01:20 AM