Schnitzengiggle
Well-Known Member
I have a stout ready to rack to secondary its ABV is roughly 6.5%, and I plan on racking on top of 4oz French Oak cubes which have been soaking in some Old No. 7 for about 2 months. I have a few questions.
1.) How long should I oak this beer? I have heard minimum of 8 weeks, I have heard ~6 months for cubes.
2.) How will my ABV play a role in the oak extraction, and time needed for adequate oak flavor?
3.)This stout is fairly chocolatey with a hint of roast, and I know that the flavors from a stout are very intense, will this require a longer aging period for the oak flavor to come through all of the other intense flavors?
My original plan was to secondary for 2 months, then bottle.
Can anyone provide any suggestions on what I might want to do in this situation?
Thanks, Cheers!
1.) How long should I oak this beer? I have heard minimum of 8 weeks, I have heard ~6 months for cubes.
2.) How will my ABV play a role in the oak extraction, and time needed for adequate oak flavor?
3.)This stout is fairly chocolatey with a hint of roast, and I know that the flavors from a stout are very intense, will this require a longer aging period for the oak flavor to come through all of the other intense flavors?
My original plan was to secondary for 2 months, then bottle.
Can anyone provide any suggestions on what I might want to do in this situation?
Thanks, Cheers!