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NTOLERANCE · 07-15-2012, 06:41 PM

My fermentation chamber smells wonderful.

Ipa with applewood in the secondary. If the smell is any indication, should be a winner

NTOLERANCE · 07-15-2012, 06:43 PM

Wow why is the pic turned? Silly tablet, pics are for pc's

**tuckferrorists** · 07-15-2012, 07:13 PM

DId you prep the wood anyway before putting it in there?

NTOLERANCE · 07-15-2012, 07:58 PM

No, not this time. I have lightly sprayed star san in the past.

This is a thrown together ipa called "hop dump". Not a big loss if i lose it due to the wood. I have some saved wort i may boil and add after a few days.

Gonna let is sit on the wood a month or so.

**Ramitt** · 07-15-2012, 08:18 PM

interesting, seems like a lot of wood chips. I have never tried applewood chips, but a month sounds pretty long. I did a barley wine with about 1 oz per gallon french oak and it tasted a bit like eating a board after 2 weeks secondary for many months after bottling. Might want to sample a small amount weekly.

**November** · 07-15-2012, 08:29 PM

Quote:

Originally Posted by Ramitt

interesting, seems like a lot of wood chips. I have never tried applewood chips, but a month sounds pretty long. I did a barley wine with about 1 oz per gallon french oak and it tasted a bit like eating a board after 2 weeks secondary for many months after bottling. Might want to sample a small amount weekly.

I also recommend frequent sampling. I have had poor results with wood because the flavor became over-powering. It dissipates eventually but that can take a long time.

NTOLERANCE · 07-15-2012, 10:54 PM

Yeah I will sample. Check my recipes, I have another wood aged IPA posted.

As for the amount, I filled my funnel with chips, and then "shook" them into the carboy.

Considering it took 3 months to sail form Britain to India, I am not overly concerned.

If you don't take chances........youll never fail, nor exceed expectations.

NTOLERANCE · 07-29-2012, 11:17 PM

Ok, so 2 weeks down, half the chips are on the bottom, half on the top.

I am now, just below my target F.G. (1.012 target 1.014)When I racked to the the secondary, I was at 1.022. So the secondary dropped it a bit more. I would like to age it some more, but I think after sampling, and my low IBU's I am going to keg it.

Anyway, tasting is good, rather a mellow IPA, bitterness is there although I am wondering if the wood mellowed it some. Target was 50 IBUs so its on the low side to begin with.

Once its carbed I'll post the final results and recipe.

**ChuckO** · 07-30-2012, 11:48 AM

I'll bet that after a quick rinse of the wood chips they will work wonders on a pork butt in a smoker.

Sounds like a good combination, apple & IPA!

trapdoor · 07-30-2012, 12:11 PM

Quote:

Originally Posted by Ramitt

interesting, seems like a lot of wood chips. I have never tried applewood chips, but a month sounds pretty long. I did a barley wine with about 1 oz per gallon french oak and it tasted a bit like eating a board after 2 weeks secondary for many months after bottling. Might want to sample a small amount weekly.

Ramitt, I'm a newb and this is off topic: did the over-oaked taste subside after a few months with your barleywine? I'm going to throw 2oz bourbon-soaked French oak cubes into a batch of imperial stout and I'm nervous about it tasting like "eating a board"... soaked in bourbon. Thoughts?