dirtymike1

Recipes 

I brewed a batch of double IPA 2 weeks ago and split up the batch last night. I bottled half and put the other half over pieces of bourbon barrel to give it an oak aged/barrel flavor. I've tried to find out via searching, but how long should I leave it over the wood? Since it's about 2.5 gallons I figure I'd leave it for about a week, I don't want it to be too strong of a flavor profile. Any recommendations?

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elpenoso

Recipes 

A week should work. Just taste it and bottle when you think its done.

unionrdr

Recipes 

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Everything works if ya let it-Roady(meatloaf)

dirtymike1

Recipes 

Cool. I'll try it in a week but I figured 7-10 days would be plenty anyway.

Thanks!

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Tiber_Brew

Recipes 

+1 on tasting it

I've gotten varying flavors and intensities from the same amount of oak and same length of time. Tasting it is really the only way to make sure it is at the level you want.

One thing to note is that the intensity will fade a bit with age, so you may want to rack the beer off of the oak after it is just slightly more intense than you want. With more time and more experience you'll get the hang of it.

TB

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On tap:
1. Bock 2. Pale Ale 3. Blonde 4. Saison 5.[Nitrogen] Dry Stout
Primary:
1. Pale 2. Pale 3. None 4. None 5. None
Secondary:
1. Lambic x2 2. Brett Ale 3. Thimbleberry Lambic x2
Bottled:
About 56 gallons of beer & 7.5 gallons of mead
Kegged & conditioning:
Porter x2, Saison, Pale Ale, Pilsner x2 (lagering)


My 1/2 BBL electric HERMS build | Homemade hot sauce

unionrdr

Recipes 

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Everything works if ya let it-Roady(meatloaf)

Tiber_Brew

Recipes 

Fade, mellow.... po-tay-toe, po-tah-toe....


I've done oaking a couple different ways. When I threw the oak in the secondary, the flavors seemed to change differently with age than when I pre-soaked the oak in liquor and added the liquor to the keg. Or it could just be me.

I would advise experimenting, perhaps splitting a batch and only change the oaking method. Take a sample every month or so and see if you can taste a difference.

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On tap:
1. Bock 2. Pale Ale 3. Blonde 4. Saison 5.[Nitrogen] Dry Stout
Primary:
1. Pale 2. Pale 3. None 4. None 5. None
Secondary:
1. Lambic x2 2. Brett Ale 3. Thimbleberry Lambic x2
Bottled:
About 56 gallons of beer & 7.5 gallons of mead
Kegged & conditioning:
Porter x2, Saison, Pale Ale, Pilsner x2 (lagering)


My 1/2 BBL electric HERMS build | Homemade hot sauce

dirtymike1

Recipes 

Well I broke the single stave up (it was about 3ft long by 4in wide by 1/4in thick) and steamed it for 20 minutes to clean it. I pour the left over brown water into the batch as well, for added flavor. If nothing else, this is an experiment to learn how to make this process work

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dirtymike1

Recipes 

I'll try this out next time. Since I added the brown water fromt eh steamer, I won't do that next time and see what happens

Thanks again all!

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Tiber_Brew

Recipes 

...and that's just part of what homebrewing is about!

Hope it turns out, bud!

TB

__________________
On tap:
1. Bock 2. Pale Ale 3. Blonde 4. Saison 5.[Nitrogen] Dry Stout
Primary:
1. Pale 2. Pale 3. None 4. None 5. None
Secondary:
1. Lambic x2 2. Brett Ale 3. Thimbleberry Lambic x2
Bottled:
About 56 gallons of beer & 7.5 gallons of mead
Kegged & conditioning:
Porter x2, Saison, Pale Ale, Pilsner x2 (lagering)


My 1/2 BBL electric HERMS build | Homemade hot sauce