To oak or not to oak?
- Thread starter ncredneck
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jekeane
Well-Known Member
completely beer/mead dependent. What are you asking about?
This should have just about every answer you need.
https://www.homebrewtalk.com/f13/tips-wood-aging-119445/
This should have just about every answer you need.
https://www.homebrewtalk.com/f13/tips-wood-aging-119445/
loveofrose
Well-Known Member
Look up my Oak Experiment thread for tasting notes and make your decision.
Better brewing through science!
Better brewing through science!
I like oaking. It makes for a smoother mead, especially over time. Only occasionally, I wont oak. But if you are curious as to the difference in taste do a few batches as a test, side by side: 1. No oak, 2. Light toast, 3. Medium toast, 4. heavy toast. Otherwise make all the batches the same.
You will be surprised at the difference in each mead.
Matrix
You will be surprised at the difference in each mead.
Matrix
kingboomer
Well-Known Member
I oak my traditionals with a mediun char american oak just long enough to knock the rough edges off, generally about 3 weeks, 1 oz for a 3 gallon batch.
