Evan!

Recipes 

Just curious. I brewed a rather high grav winter ale. During fermentation, I took 2 cups of bourbon and added a vanilla bean and 1.5 oz. of oak cubes to it, which soaked for a week in the fridge. Then I added the whole mixture to the beer in secondary. It's been in there for 2 weeks or so. I tasted it a few days ago, and I can't say that it's "too oaky" (I'm also a wine geek, so I know what "too much oak" is)...I'm just wondering, when it comes to beer, is it like wine...does it end up buttery? Cedary? Or what?

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

magno

Recipes 

When I brewed a batch of Imperial Hellfire last year I made the bonehead move of using three oz of oak instead of one (Im still not sure what I was thinking, dumb mistake). Then I got a little lazy and left it in secondary on the oak for about a month. Long story short, the beer tasted like a tree. I will probably make the recipe again this summer, paying closer attention to the recipe.

- magno

Brewing Clamper

Recipes 

mmm... spruce...

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--Omar

4 Ohms Aleworks & Lagers | Twitter | Facebook | Blog |

david_42

Recipes 

I have lots of dead Douglas Fir out back. Is there a beer equivalent of Retsina?

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

Caplan

Recipes 

For me it's Innis & Gunn Oak Aged Ale from Edinburgh. Give me a bottle of Retsina anyday!

fatboy570

Recipes 

I did an Octoberfest last year and aged it on oak a bit too long, had an almost whiskey-like flavor. Not buttery or cedar, but didnt tast like any beer Id had either. Didnt bother me too much, but some others thought it was too strong.

rcbrew

Recipes 

I bourbon/oaked a batch, but let it set for 6 months (2 in secondary, 4 in bottles). It tasted real strong when I bottled, but was great at the end of bottle conditioning. It disappeared real quick at hunting camp.