working through my first wood aging attempt with a dark belgian strong type beer. it's about 9% ABV (1.079 to 1.010), it fermented in primary for about 14 days, then i moved it into secondary with the oak at ambient basement temps, which are about 60 degrees this time of year. i kept it in the basement for a week or 10 days, during which i MAYBE saw a few bubbles coming from the oak cubes floating on the surface of the beer. i brewed an irish red in the meantime and after that came out of the fermenting chamber, i moved the oak aging beer into there and ramped it up to 70 deg. now, there appears to be more bubbles coming from the area of the oak cubes.
i'm just curious if anyone else has experienced some bubbles (maybe air exchange??) coming from oak cubes after adding them. there's no sign of a pellicle or anything, and i don't think that sacch. eat wood sugars, but maybe? i'm not in the least bit worried about it or anything, i'm just curious if anyone has an explanation or has seen it before with their wood aged beers. i'd be surprised to see anything significant take hold in a 9% beer, but i guess you never know.