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Old 09-12-2011, 05:54 AM   #31
labarr12
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Just bottled my batch this past weekend. Took a taste of the beer when I bottled, and it tastes great! The oak and hops really come through. But I soaked the oak chips in scotch and the scotch flavor isn't there. I'm looking forward to labeling and drinking this batch in a couple weeks.

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Old 12-21-2011, 03:00 PM   #32
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I brewed the Tits-Up IIPA and I am now a devoted BM fan. I changed it a bit and used all NZ hops but I digress. Reading this thread made me so damn excited to brew again, its been a month and I am having withdrawls. Kuddos BM. This will be my first oaked homebrew.

Cheers!!!

Just put this together. Its more of an omage. I dub thee 'Master Stumpy'

Mash Temp.
- 122 deg. @ 30min.
- 143 deg. @ 30min.
- 150 deg. @ 60min.

- The mash schedule is set this way b/c, at least for me, its more challenging.

Boil:
90 min.

Grains:
15# 2-Row
1# Rye
1# Crystal 60L
12 oz. Cara-pils
8 oz. Honey malt

Yeast:
Wyeast 1056 X3

Hops: - 126 IBUs
.75 oz. Falconer’s Flights 7Cs FWH 90 min.
.75 oz. Zythos FWH 90 min.
.5 oz Chinook FWH 90 min.

.5 oz. Amarillo 45 min.
.5 oz. Amarillo 30 min.

.1 oz. Nelson Sauvin 15 min.
.75 oz. FF 15 min.

1 oz. Zythos 5 min.
1 oz. FF 5 min.

1 oz Zythos 0 min.
1 oz FF 0 min.
1 oz NS 0 min.

** After flameout, drop the temp of the wort to 180 degrees and hold for 15 minutes to extract more flavor and aroma from late
addition hops.

DH:
1 oz. FF 14 days.
1 oz. Zythos 14 days.
1 oz. NS 14 days.
1 oz. Amarillo 14 days.



Age:
1 ounce oak chips, soaked in bourbon to sanitize, add to secondary after DH schedule.
- 66 deg. 1 month

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Old 01-05-2012, 04:49 PM   #33
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This beer fermented into a monster 11.2% and still going. I ended up adding 1# clear candi sugar. The sample definitely has the rye bite which I am undecided on at the moment. Definitely needs aging.

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Old 01-11-2012, 02:14 PM   #34
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Would it be so bad to add the wood chips to the keg and carb up... taste test for a few weeks or so, then remove the chips?...

I'm also thinking that you could hang the chips from the lid of the keg so that once you pull a few pints out its not sitting in the beer anymore?

I ask because i have a kickass christmas ale i made that has been aging now a month (after fermentation stopped) and I want to add a bit oak flavor to it but not enough to take away from the work its done on its own.

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Old 01-11-2012, 05:00 PM   #35
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Quote:
Originally Posted by Dr1nkBeer View Post
Would it be so bad to add the wood chips to the keg and carb up... taste test for a few weeks or so, then remove the chips?...

I'm also thinking that you could hang the chips from the lid of the keg so that once you pull a few pints out its not sitting in the beer anymore?

I ask because i have a kickass christmas ale i made that has been aging now a month (after fermentation stopped) and I want to add a bit oak flavor to it but not enough to take away from the work its done on its own.
That would work fine. A 1 gallon paint strainer bag works great.
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Old 01-11-2012, 11:44 PM   #36
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Quote:
Originally Posted by BierMuncher View Post
That would work fine. A 1 gallon paint strainer bag works great.
you saying either one would work... I'm hesitant to open and remove the chunks...
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Old 04-17-2013, 10:53 AM   #37
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I am trying this weekend!

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Old 07-15-2013, 08:53 PM   #38
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I'm not kegging this beer so I'll be oaking during the secondary fermentation. Based on the durations of the dry hopping and the oak aging I am thinking that I could transfer to a secondary and add the oak and then 18 days later add the hops for dry hopping. Does this seem like a reasonable way to do it or would you recommend the dry hopping and the oaking be done sequentially?

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Old 11-15-2013, 02:02 PM   #39
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Question for everyone. There’s a brewery in Richmond Va that uses poplar wood to age their IPA and it’s great. Has anyone here, ever used poplar?

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Old 11-16-2013, 07:38 PM   #40
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Quote:
Originally Posted by Ruffins
Question for everyone. There’s a brewery in Richmond Va that uses poplar wood to age their IPA and it’s great. Has anyone here, ever used poplar?
I'm going to be in Richmond next week. What is the name of the brewery that has the poplar IPA . Sounds delicious.
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