slim chillingsworth
Well-Known Member
I have 5 gallons of a saison that is still conditioning, and I would like to add some oak character. I picked up 2.5 oz of "House Toast" American oak cubes, but after semi-extensive research I can't find any good information on using them in anything other than porters, stouts, and ipas. Other than the obvious advice of just tasting it as it goes, does anyone have anything to say about how much and how long?