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View Poll Results: Will Cold Crashing Reduce Oak Character?
Yes, it will. 4 44.44%
No, it'll be the same. 5 55.56%
Oak? That's just naaaasty! 0 0%
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Old 04-11-2008, 06:45 PM   #1
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Default Will Cold Crashing Affect Oak Absorption?

I'm forgoing secondary on my recent RIS...reason being that I made it for my brother's graduation present, which is May 10th, and we leave for France next Sunday for 2 weeks, so it needs to be bottled before I leave. As such, I'm going to cold-crash it for a couple days just prior to bottling. Now, the wrinkle is that I added 1.5oz of oak chips this morning---and I'm wondering whether cold-crashing it, maybe next Wednesday-Thursday, for a few days will reduce the amount of oak character that's imparted on the beer? What say ye?



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Old 04-12-2008, 10:30 PM   #2
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Keeping the beer at a consistent cold temperature certainly won't do it any favors circulating in and out of the oak.



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Old 04-12-2008, 10:32 PM   #3
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I've never oaked a beer, only wine. But if I remember correctly, short term oaking is best at a warmer temperature. Longer term is best done cool.

I am not sure, though.

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Old 04-12-2008, 10:47 PM   #4
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Soak them in some hot (but not boiling) water for a while before adding to the fermenter. (add the water too!) This will extract quite a bit of oak flavor from the chips/powder/cubes. his probably is the equivalent of letting the beer sit with the oak for several weeks.

What kind (toasted or untoasted) are you using?

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Old 04-14-2008, 01:02 PM   #5
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Quote:
Originally Posted by Denny's Evil Concoctions
Soak them in some hot (but not boiling) water for a while before adding to the fermenter. (add the water too!) This will extract quite a bit of oak flavor from the chips/powder/cubes. his probably is the equivalent of letting the beer sit with the oak for several weeks.

What kind (toasted or untoasted) are you using?
Yeah, that's actually exactly what I did (per JZ). I was surprised to hear him say that soaking them in whiskey or vodka won't sanitize them, as that has always been my method...but I went with pouring near-boiling water over them this time.

I'm using medium toast american oak.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 04-14-2008, 08:51 PM   #6
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The more toasted they are the longer you'll have to let it mellow.

You want to make a tea but not to hot or it will extract mostly tannins. Like grain, as long as you soak around 170 for a while it will sanitize anyway.

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Old 04-14-2008, 08:53 PM   #7
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Considering it's a rather massive RIS, it'll be mellowing for quite awhile.



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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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