Originally Posted by metalsniper
I just brewed this one Sunday afternoon and today my ferment is running a little hot. With a beer like this one do you think that will have a negative effect? Also did you boil the oak before adding it or trust that it was clean? Following from that, if you did boil it, did you add the water that you boiled it in or stain it off?
I would not let this ferment out too hot as it is such a high OG, you might get some very alcoholy flavors. also, as for oak chips, i've never had a problem with simply putting them into the beer without sanitizing. then again, i have decided to not use any oak in this beer.
As for yeast, he says he used US-05. I personally am going to be using Wyeast American Ale II 1272 as it imparts citrusy flavors in the beer which, if you've read this thread at all, is kinda the idea of this beer.
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