HBT 2014 Big Giveaway - 4/10 Re-Draw Winners Posted!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Toasting oak chips




Reply
 
LinkBack Thread Tools Display Modes
Old 01-08-2012, 10:31 PM   #11
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,948
Liked 537 Times on 378 Posts
Likes Given: 415

Default

Quote:
Originally Posted by Nemleu View Post
How does infusing 1 - 2 oz. of Medium Toast Oak Cubes in Bourbon for a week or two work? I’m planning on an Imperial Vanilla Bourbon Porter, (Denny Conn) and reading the Oak would be a nice addition.
Do it! It works great. For the cubes you'll need to age it for a few months. Chips work faster (a week or two) but many argue that cubes impart more depth of flavor, though I've never tried it. Take samples every few weeks (yum...) and bottle when the oak is where you want it.


__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2012, 10:44 PM   #12
frazier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: illinois
Posts: 1,620
Liked 73 Times on 70 Posts
Likes Given: 5

Default

Not to hijack, but has anyone tried, say, cherry wood? I've got tons of the stuf - literally, I live in the woods and they grow like weeds. I'm itching to try cherry wood chips in a suitable recipe - maybe a Wee Heavy.



__________________

~
"Anything worth doing, is worth doing slowly." ~~ Mae West

frazier is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2012, 10:52 PM   #13
unionrdr
Gotta home brew jones
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 26,523
Liked 1656 Times on 1462 Posts
Likes Given: 1129

Default

Might be worth a shot,sounds like it might be good. Maybe a sherry like quality?...
__________________
Everything works if ya let it-Roady(meatloaf)
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2012, 11:21 PM   #14
Lucky_Chicken
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Bloomfield, IA
Posts: 793
Liked 31 Times on 23 Posts
Likes Given: 4

Default

I do a whiskey stout that I age on whiskey soaked oak chips (medium toast) and it turns out great, the longer you let it sit after bottling/ kegging the more mellow the oak flavors get. I wouldn't worry about overdoing it with the oak. I put 4oz soaked in a cup of whiskey to sanitize and add additional flavor in secondary for 10 days and it adds a nice subtle background flavor to a 5 gallon batch.


Actually what I am drinking now

Lucky_Chicken is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2012, 12:12 AM   #15
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,948
Liked 537 Times on 378 Posts
Likes Given: 415

Default

Quote:
Originally Posted by frazier View Post
Not to hijack, but has anyone tried, say, cherry wood? I've got tons of the stuf - literally, I live in the woods and they grow like weeds. I'm itching to try cherry wood chips in a suitable recipe - maybe a Wee Heavy.
This question has been asked a few times on this forum, but I've not seen any thorough / conclusive results. Probably similar to BBQ smoking - if its a hardwood and produces something edible, you're safe to use it. Just make sure the wood is dry & well-seasoned (i.e., not fresh). I'd imagine cherry would add a subtle sweet spice; that's what it does on the bbq.

So try it! Just make sure you post the results...
__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 09:57 AM   #16
Nemleu
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Michigan - Upper Peninsula
Posts: 67
Liked 1 Times on 1 Posts

Default

I was just reading about Oak Spirals. Has anyone used them, and would you recommend them over chips?

__________________
Nemleu is offline
 
Reply With Quote Quick reply to this message
Old 01-13-2012, 10:24 AM   #17
Calichusetts
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Plymouth, MA
Posts: 2,025
Liked 150 Times on 121 Posts
Likes Given: 475

Default

Its all about surface area...the more surface area an oak chip has the faster it will work...keep that in mind

__________________
Calichusetts is offline
 
Reply With Quote Quick reply to this message
Old 06-04-2012, 12:16 PM   #18
ao125
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Alexandria, VA
Posts: 485
Liked 7 Times on 7 Posts
Likes Given: 22

Default

I wonder if I could do this with Pecan wood.

__________________

Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
ao125 is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2012, 05:35 PM   #19
liquiditynerd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 600
Liked 78 Times on 64 Posts
Likes Given: 16

Default

Quote:
Originally Posted by ao125
I wonder if I could do this with Pecan wood.
Sure each wood would be a little different. Just take into consideration that oak is used because of the tannins in the wood. I cut, split and stacked a half cord of southern live oak one summer and stacked it on the porch to season for the winter. When I stepped outside the next day it smelled like ten people peed on the porch all night. The smell went away after a week of drying.
__________________

....just add water.....

liquiditynerd is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2012, 05:39 PM   #20
ao125
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Alexandria, VA
Posts: 485
Liked 7 Times on 7 Posts
Likes Given: 22

Default

Right on.
I've got a bottle of "unaged" rye whiskey that I'd like put with medium toast pecan chunks for a year or... well... five... then use those chunks in a pecan barleywine.

http://catoctincreekdistilling.com/products/mosbys



__________________

Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar
Kegged (3/3): Belgian blond w/ passion fruit and brett & lacto
ao125 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Toasting Mat2343 Beginners Beer Brewing Forum 3 10-12-2011 10:13 PM
Toasting Malted Barley vitrael Beginners Beer Brewing Forum 5 12-30-2010 02:00 AM
Home malt toasting question Beastman Beginners Beer Brewing Forum 2 11-25-2010 07:31 PM
Toasting Malt and Using Same Day FungusBrew Beginners Beer Brewing Forum 4 09-19-2010 06:28 PM
Toasting wood chips Jerryjenkins Beginners Beer Brewing Forum 5 09-11-2009 02:10 PM