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Old 10-01-2010, 01:27 PM   #11
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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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Old 11-02-2010, 07:32 PM   #12
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Default Oak at ferment temps or...?


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Sure. Just let them sit for 3-4 weeks before racking to bottles.
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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Old 11-02-2010, 09:22 PM   #13
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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!
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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Old 11-02-2010, 09:22 PM   #14
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Thanks BM.

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Old 11-02-2010, 10:38 PM   #15
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BM,

What do you do to sanitize the blocks?

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Old 11-03-2010, 01:39 PM   #16
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BM,

What do you do to sanitize the blocks?
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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Old 11-13-2010, 05:50 PM   #17
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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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Old 11-15-2010, 10:47 PM   #18
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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?

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Old 11-18-2010, 06:54 PM   #19
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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?
Just dump them in (you probably already have) and let nature take its course.
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Old 11-18-2010, 07:10 PM   #20
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Damn, another of your recipe's I want to brew. You want to just start sending me the beers directly?

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