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