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So I brewed me up a stout about six weeks ago. Finally got around to kegging it day before yesterday. Got home from work today excited to give it a try...
Much to my chagrin, I think 4 weeks sitting on two cups of oak chips might have been a bit too long. Does anyone out there in homebrewtalk.com land know of any little magical tricks to get the oak flavor to mellow out a bit...
I have a feeling that time will do it. It may do well to sit in the fermentation chamber in a keg for another month or two...
Any advice?
Much to my chagrin, I think 4 weeks sitting on two cups of oak chips might have been a bit too long. Does anyone out there in homebrewtalk.com land know of any little magical tricks to get the oak flavor to mellow out a bit...
I have a feeling that time will do it. It may do well to sit in the fermentation chamber in a keg for another month or two...
Any advice?