Wood Aging?

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df_2112

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In getting some ideas together for upcoming recipes the thought occurred to try some different types of wood to age with.

Aside from the typical oak beans and cubes, I was curious to know if anyone:

1) Has made their own cubes and how?

2) What types of wood people have had success with?

-
 
I believe you can get fresh untreated logs and cut them into cubes then bake them to kill off any bacteria, bugs, fungus. Plus it helps dry it out faster. I don't know of any other woods you would want to put flavors in your beer outside of oak? I smoke all the time and have not really come across much else that would taste good in a beer. I know AB uses "beechwood" but I don't think its for flavor.
 
Apparently not all types of oak are suitable (red oak comes to mind for some reason). You should research this a little more before proceeding.
 
I thought I had tasted a beer not long ago that used ash or birch. I also thought of cherry as something to try. As I recall the beer had a subtle aged flavor with a nice somewhat sweet/floral taste. I thought it was pretty good at the time.
 

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