barrooze

Recipes 

I'm about to age an old ale on some oak cubes and was wondering if I could reuse the cubes when I'm through. If so, how should I store them?

Side question, if I were to soak the cubes in wine or some liquor, what would be appropriate for an old ale?

Thanks!

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Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

barrooze

Recipes 

This is what BYO says about soaking cubes, but indent hink any of the mentioned are close to old ales.

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Kegged: Imperial Red Ale (Notty), Witbier v1 (Brett blend), Witbier v2 Primary: None Souring: Wild Texan, Sour Blonde On Deck: Can't decide! On the Horizon: a bunch Updated: 2013/05/06 | My Double-Decker Keezer/Ferm Chamber | Germanic Pale Ale

musick

Recipes 

Depends.

Advanced: If you want yeast to survive, store them in distilled H2O. Can help obtain a "house" flavor after a number of uses.

Standard: store them in whiskey or vodka. EtoH will kill most bacteria and yeasts so contamination becomes a lesser concern.