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camiller · 10-18-2010, 07:22 PM

What toast level for the oak? My LHBS only normally stocks American oak chips in either light or heavy toast. I was thinking one ounce of each right after the krausen falls. Alternatively I could have them order Hungarian medium toast cubes.

jmo88 · 10-18-2010, 07:48 PM

Quote:

Originally Posted by camiller

What toast level for the oak? My LHBS only normally stocks American oak chips in either light or heavy toast. I was thinking one ounce of each right after the krausen falls. Alternatively I could have them order Hungarian medium toast cubes.

I've always been told to not use chips. I will be using French medium+. Hungarian medium cubes sound perfect.

Anyone wanting more in depth info on oaking, be sure to check out the Brewing Network's Sunday Session on 11/22/08. There is some great info and tips halfway through the podcast.

camiller · 10-18-2010, 08:31 PM

Quote:

Originally Posted by jmo88

I've always been told to not use chips. I will be using French medium+. Hungarian medium cubes sound perfect.

Anyone wanting more in depth info on oaking, be sure to check out the Brewing Network's Sunday Session on 11/22/08. There is some great info and tips halfway through the podcast.

Also, episode #4 of Brewstrong (09-15-2008) is about wood aging.

**smokinghole** · 10-18-2010, 09:12 PM

Yeah I would be inclined to advise oak cubes. I actually bought 8oz of stavin med toast hungarian from moorebeer for the sole purpose of oaking beers. I just didn't know how much of it I wanted to add. Oak cubes take a while longer than chips to interact with the beer too so leaving them in for the duration of bulk aging is what I'm planning. I think I'll go with 2-2.5oz in the secondary for the duration of bulk aging.

**smokinghole** · 10-19-2010, 12:45 AM

On second thought after some reading I think I'll go sub two ounces. Something like 1.5 or give or take a little.

KingBrianI · 10-19-2010, 12:49 AM

I'm planning on using an oz of house toast french oak cubes for the duration of secondary, 6-8 months. I'm still trying to decide on a spirit to soak them in prior to adding to secondary though!

**smokinghole** · 10-19-2010, 11:20 AM

I weighed mine last night and went with ron zacapa 23yr rum. They're soaking in a mason jar waiting brew day.

**AnOldUR** · 10-19-2010, 12:11 PM

Quote:

Originally Posted by KingBrianI

I'm planning on using an oz of house toast french oak cubes for the duration of secondary, 6-8 months. I'm still trying to decide on a spirit to soak them in prior to adding to secondary though!

Recently tapped into a RIS that sat on two ounces of French Oak for half a year and then aged for another five months. Very pleased with the results. But I stayed away from the spirits. In my opinion, they make an interesting addition, but tend to overpower some of the subtle character that we work so hard to produce through the brewing and aging process.

camiller · 10-19-2010, 01:30 PM

Quote:

Originally Posted by AnOldUR

Recently tapped into a RIS that sat on two ounces of French Oak for half a year and then aged for another five months. Very pleased with the results. But I stayed away from the spirits. In my opinion, they make an interesting addition, but tend to overpower some of the subtle character that we work so hard to produce through the brewing and aging process.

Yeah, I'm thinking of either just a brief boil in the microwave or sterilizing in a pressure canner which is briefly mentioned in the brewstrong episode mentioned above.

NoisufnoC · 10-19-2010, 03:57 PM

Hey guys, is this brew too advanced for a new AG brewer? I like the idea of participating, but I dont want to get in over my head.