grammatron
Well-Known Member
I'm getting ready to do an imperial stout that I'm planning to oak age. I've read a handful of threads here about oaking, but I'd really like to get some input on how long I should let the beer sit on the cubes.
My impression is that short term is a "taste it and see when it's done" kind of thing, and that once it's good, you bottle it and that's that. So does this mean that long-term (like the people who suggest 6 months, etc) is basically going way over that point, then mellowing to a tasty finish?
If that's the case, what are the differences in the finished product? I guess my options are:
1. Oak age for a week or two in the secondary, bottle it.
2. Oak age for a week or two in the secondary, then transfer to a clean carboy for longer-term aging off the wood.
3. Oak age for long-term, 6 or 7 months, then bottle.
Which of these methods do you recommend, and what's likely to be the difference in the final product?
Thanks for your input!
My impression is that short term is a "taste it and see when it's done" kind of thing, and that once it's good, you bottle it and that's that. So does this mean that long-term (like the people who suggest 6 months, etc) is basically going way over that point, then mellowing to a tasty finish?
If that's the case, what are the differences in the finished product? I guess my options are:
1. Oak age for a week or two in the secondary, bottle it.
2. Oak age for a week or two in the secondary, then transfer to a clean carboy for longer-term aging off the wood.
3. Oak age for long-term, 6 or 7 months, then bottle.
Which of these methods do you recommend, and what's likely to be the difference in the final product?
Thanks for your input!