jsheatz
New Member
I remember when I lived in north Carolina of a beer called Red Oak, very good. I'm currently fermenting a red ale and thinking of spicing it up a little in a secondary fermenter. Anyone use oak before? Any advice?
Anyone make an Oak beer?
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jeepinjeepin
Well-Known Member
Red Oak isn't oaked though... Your options on oak are wide open. Chips, cubes, spirals, barrel. No toast, light, medium, heavy toast. American, French, Hungarian oak....
5 Gallon batch? If so, a couple ounces of cubes until it tastes right to you.
5 Gallon batch? If so, a couple ounces of cubes until it tastes right to you.
Lucky_Chicken
Well-Known Member
I do a whiskey stout that uses oak chips sanitized with whiskey to give it an aged in a whiskey barrel flavor... its very good! I leave it on the chips (medium toast, 4 oz, 1 cup of bourbon) for 10 days... the longer you leave it the more oaky taste you will get. Give it a try and let us know how it turns out.
edit... that was for a 5 gallon batch
edit... that was for a 5 gallon batch
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