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Old 11-26-2012, 07:29 PM   #11
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Originally Posted by unionrdr View Post
I soak the chips in bourbon in an airtight container in the fridge the whole time the beer is in primary. When it settles out clear,I rack to secondary on the chips & bourbon. I pour the chip mix through a hop sack into secondary & tie it off & dump it in.
Right, that makes sense to me. That sounds like the proper method for using chips.

If you aged those beers for a year or more, then the oak would fade off pretty significantly, right? I'm wondering why this seems to be the case with chips and not with cubes and spirals.
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Old 11-26-2012, 08:48 PM   #12
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The oak flavors can also break down into a vanillay like flavor. They do take some time to mellow out to what we like to taste. But they would have to be cellered to keep the flavor longer.just like wine.
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Old 11-26-2012, 09:46 PM   #13
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I agree with Goldie. The flavor would have "aged out" after sitting in alcohol for a year.
I'm not getting the whole thing of people soaking their oak prior to putting into the secondary. You will get oak flavor from putting the oak into the beer (just like barrel aging) and then when you add bourbon later, you will get that flavor. If you soak the two together there isn't a way to adjust the flavor mix to get the effect that you are looking for.
Also, I was just looking at my package of oak spirals and it says "full extraction after 6 weeks", so soaking for 12 months is just overkill. More is not always better.

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Old 11-26-2012, 09:46 PM   #14
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IME, the oak contribution from the chips would have already faded, or morphed into vanilla long before that year was up.
Right. Keeping in the liquid for too long won't give up more, as once the maximum is reached (usually a few weeks at most, with chips) the oak flavor will begin to fade.
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Old 11-26-2012, 10:19 PM   #15
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Originally Posted by jeremydgreat View Post
Right, that makes sense to me. That sounds like the proper method for using chips.

If you aged those beers for a year or more, then the oak would fade off pretty significantly, right? I'm wondering why this seems to be the case with chips and not with cubes and spirals.
I believe it has more to due with the way the brew interacts with the cubes, etc. There's actually more surface area on the cubes than the chips. Plus, IME, cubes give more contribution in that it's not a single oak 'note' in the batch. Seems more rounded, more well developed. Just all around better in so many ways.
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Old 11-26-2012, 10:27 PM   #16
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Awesome thread title!!!

I think everything else has been said.

Carry on!

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