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Old 12-23-2011, 03:02 PM   #21
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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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Old 12-26-2011, 01:17 AM   #22
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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.
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Old 12-20-2012, 04:16 AM   #23
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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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