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-   -   using oak cubes (http://www.homebrewtalk.com/f14/using-oak-cubes-334055/)

ArcLight 06-08-2012 04:12 PM

using oak cubes
 
I would like to try making a bourbon beer, using oak cubes.

1. Is there anything wrong with adding the oak cubes at the start of fermentation, rather than a week later? Doe sit have to do with the Krausen?
What if I put the cubes in a mesh bag, like I do for hops? (just as long as its porous and they have room to spread out)

2. Does anyone have any feed back on either of these kits:

http://www.northernbrewer.com/shop/b...tract-kit.html

http://www.midwestsupplies.com/bourb...l-old-ale.html

(these are both extract, but there is also an all grain version available)



3. Any advice on what NOT to do when making a whiskey/oaked beer?

GarageDweller 06-08-2012 04:20 PM

I have used oak cubes before. The beer was a Belgian Dark Stout. I fermented in primary for a month and then transferred to 2ndary on the oak cubes for 3-4 weeks (can't remember exactly).
The beer was good, but it really needed to age a little bit in the keg. Lasted a long time and was delicious starting at about 4wks of carbing.
I don't think you want to use these in primary. I can't give you the scientific reason why, but I typically add flavor additions (i.e. dry hopping, or fruit) in secondary, away from the yeast cake.
I didn't use a bag for the cubes and they didn't seem to leave any kind of solids behind, so i think you will be good without the bag.
:mug:HTH

stjackson 06-08-2012 04:25 PM

I would listen to these two Brewing Network podcasts if you want some good general info about wood-aged beer:

http://thebrewingnetwork.com/shows/T...-Show-07-30-07

http://thebrewingnetwork.com/shows/B...-08-Wood-Aging


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