Gritsak

Recipes 

I recently added oak soaked in bourbon (1month soaked) to a RIS. I used 1oz of soaked cubes and .25oz of fresh cubes. I chose not to add the bourbon, but kept it in a jar to add later if needed. I ended up keeping the oak in for about 2 months. When i reached approximately what i wanted from the oak, i left it in another 2 weeks. I did this to account for some fading since the beer will age another 3-6 months before serving.

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I brew lots of beer.

Darkness

Recipes 

I have done a number of Oaked stouts and bourbon soaked oak as well. I soak the oak cubes till they are all sitting on the bottom of bottel or about 2 months. 2oz of American med. is what I have done. I have a Bourbon Oaked Russian Imperial Stout sitting right now can't wait to bottle it.
Keg1 Vanilla Coffee Milk Stout
Keg2 APA
Keg3 Gereman Rye
Keg4 Robust Porter
Keg5 Dark Saison

Primary empty
Secondary 20gal Black Imperial IPA , Belguim Wit, Apple Wood Smoked IPA dry hopped w/ Citra

Schnitzengiggle

Recipes 

Bump.

I brewed my oak aged whiskey barrel stout, again.

However, this time the oak cubes had been soaking for a week or two over the one year mark.

The roughly 3.5 oz of cubes, and 4 oz of the whisky it was soaking in aged for 3 months in the bottle.

The brew is spectacular! I thought about saving a few to submit to a comp., but I can't part with them, they are soooo good!

Anyhow, cheers!

3rd recipe down, 5 more to go.

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Okham's Razor - simplest explanation is usually the correct one.

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