Beer_Maker

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So I brewed me up a stout about six weeks ago. Finally got around to kegging it day before yesterday. Got home from work today excited to give it a try...

Much to my chagrin, I think 4 weeks sitting on two cups of oak chips might have been a bit too long. Does anyone out there in homebrewtalk.com land know of any little magical tricks to get the oak flavor to mellow out a bit...

I have a feeling that time will do it. It may do well to sit in the fermentation chamber in a keg for another month or two...

Any advice?

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Orangevango

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Time will do it.

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adx

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You're probably looking at the 6+ month range. Time heals all when you over do it. If you want it faster make a batch without the oak and blend them.

TexLaw

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Time or blending. That's about it.

Drinking about four pints of the stuff also helps you notice the oak much less.


TL

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bhatchable

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+1 on the time.. I've got an oaked imperial stout that I'm just resigned to the fact that I won't be drinking it until sometime in 2010. it's un-oaked companion is drinking well though!

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MarsColonist

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yep. same problem here. 4oz of American oak goes a bit too far in 5gal. Mine has been aging since Feb... still tastes like a bourbon barrel. Either blend it, or cast it off to your friends as boilermaker beer.

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bhatchable

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just taste one every month or two... you'll be able to guage the mellowing of the oak.. though slow, it will happen

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EvilTOJ

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My experiments with oak told me that I hate oaking beer. I used 2 oz of oak chips for two weeks in one beer (heretofore known as Pinocchio's Ass Beer) and eight months later it still tasted like liquid wood.

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bhatchable

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:i've read on here that with some heavily oaked (mine 2.5oz bourbons soaked chips- it is liquid oak) can take upwards of a year any one with this long a wait?

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Julohan

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Mine was in the has been in a keg for a couple weeks. It was left in the fermenter for 2 months. I tasted it. It tasted too oaky. So I took it off the tap, replaced it with another beer. Hopefully in another month it will be better.