TyTanium

Recipes 

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.

frazier

Recipes 

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.

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

unionrdr

Recipes 

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Everything works if ya let it-Roady(meatloaf)

Lucky_Chicken

Recipes 

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

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Jeremy @ Lucky Chicken Brewery

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TyTanium

Recipes 

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...

Nemleu

Recipes 

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

Calichusetts

Recipes 

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

ao125

Recipes 

I wonder if I could do this with Pecan wood.

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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar

liquiditynerd

Recipes 

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.

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

ao125

Recipes 

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

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Kegged (1/3): Traditional Old Ale w/ Smith Bowman Bourbon
Kegged (2/3): English Barleywine with pineapple chunks & brown sugar