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10-01-2010, 01:27 PM
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#11
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...My Junk is Ugly...
Feedback Score: 0 reviews
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,859
Liked 331 Times on 209 Posts
Likes Given: 69
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Someone had a fire going last night and it reminded me of this beer. Perfect time of year to get this one going again. |
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11-02-2010, 07:32 PM
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#12
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Feedback Score: 0 reviews
Join Date: Oct 2009
Location: Oregon City, OR
Posts: 252
Likes Given: 1
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Oak at ferment temps or...?
Quote:
Originally Posted by BierMuncher
Sure. Just let them sit for 3-4 weeks before racking to bottles.
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Hey BM, this sounds awesome, can't wait to try it. I do have a non-kegging process question for you though.
I usually cold crash my fermenter following my dry hopping schedule, then bottle. Does the "oaking" need to occur at temps in the ferment range, or can it occur at cold crash temps? I am trying to balance what is best for dry hopping and what is best for oaking. Suggestions/advice welcomed!
Cheers!
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11-02-2010, 09:22 PM
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#13
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...My Junk is Ugly...
Feedback Score: 0 reviews
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,859
Liked 331 Times on 209 Posts
Likes Given: 69
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Quote:
Originally Posted by nicadrick
Hey BM, this sounds awesome, can't wait to try it. I do have a non-kegging process question for you though.
I usually cold crash my fermenter following my dry hopping schedule, then bottle. Does the "oaking" need to occur at temps in the ferment range, or can it occur at cold crash temps? I am trying to balance what is best for dry hopping and what is best for oaking. Suggestions/advice welcomed!
Cheers!
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Any flavor/aroma extraction is going to be more effective at warmer (ferment) temps. Finish your dry-hop cycle, then soak the oak, then chill. that's what I'd do.
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11-02-2010, 09:22 PM
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#14
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Feedback Score: 0 reviews
Join Date: Oct 2009
Location: Oregon City, OR
Posts: 252
Likes Given: 1
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Thanks BM.
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11-02-2010, 10:38 PM
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#15
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Feedback Score: 0 reviews
Join Date: Oct 2009
Location: Oregon City, OR
Posts: 252
Likes Given: 1
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BM,
What do you do to sanitize the blocks?
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11-03-2010, 01:39 PM
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#16
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...My Junk is Ugly...
Feedback Score: 0 reviews
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,859
Liked 331 Times on 209 Posts
Likes Given: 69
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Quote:
Originally Posted by nicadrick
BM,
What do you do to sanitize the blocks?
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I've never had an issue with sanitation when it comes to brewer quality using wood chips. However, I do like to let them soak in just enough bourbon to cover them for a day or two. Then I toss the whole mess into the fermenter.
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11-13-2010, 05:50 PM
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#17
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Feedback Score: 0 reviews
Join Date: Dec 2009
Location: Sunnyvale
Posts: 165
Liked 1 Times on 1 Posts
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Why did you dry hop before the oak? Aren't hop flavors the first to fade with age? If so, wouldn't you want to dry hop last?
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11-15-2010, 10:47 PM
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#18
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Feedback Score: 0 reviews
Join Date: Oct 2009
Location: Oregon City, OR
Posts: 252
Likes Given: 1
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BM,
I have been soaking my chips in Maker's Mark(insert joke here!) and plan on adding them to the fermenter tonight. Do I need to do anything to assure all of the beer volume has uniform contact with the soaked oak? Rousting the fermenter, etc. Please advise. Thanks!
P.S. How much contact time?
Last edited by nicadrick; 11-15-2010 at 10:54 PM.
Reason: added another question for BM
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11-18-2010, 06:54 PM
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#19
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...My Junk is Ugly...
Feedback Score: 0 reviews
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,859
Liked 331 Times on 209 Posts
Likes Given: 69
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Quote:
Originally Posted by nicadrick
BM,
I have been soaking my chips in Maker's Mark(insert joke here!) and plan on adding them to the fermenter tonight. Do I need to do anything to assure all of the beer volume has uniform contact with the soaked oak? Rousting the fermenter, etc. Please advise. Thanks!
P.S. How much contact time?
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Just dump them in (you probably already have) and let nature take its course. 
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11-18-2010, 07:10 PM
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#20
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Beer Review Dude
Feedback Score: 1 reviews
Join Date: Sep 2010
Location: Fort Lauderdale
Posts: 1,345
Liked 13 Times on 13 Posts
Likes Given: 4
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Damn, another of your recipe's I want to brew. You want to just start sending me the beers directly? 
__________________
My Beer Review Blog: Beer Review Dude
My Craft Beer Social Network: Craft Beer Network
Quote:
Originally Posted by Homebrewtastic
I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
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Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal
Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA
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