kaj030201 said:what about using a much lower amount of oak chips for the duration?
kaj030201 said:OOOOHHHH!!!!!!! look at this!!! http://www.charcoalstore.com/products/Wood-Chunks/CH-7100.html
i will be using me some of these!!
zoebisch01 said:Make sure you hold them in an 190 °F oven for about an hour to make certain nothing is living on the outsides of those.
kaj030201 said:OOOOHHHH!!!!!!! look at this!!! http://www.charcoalstore.com/products/Wood-Chunks/CH-7100.html
i will be using me some of these!!
kaj030201 said:it seems like most of you think less contact time is better. i dont want my beer to taste like oak juice.
ohiobrewtus said:I've only used oak chips once. I used 2 oz. for two weeks and the oak flavor was overpowering for 4 months. After that it started to subside and after 6 months of again it finally had the character that I was looking for.
I can't even imagine what 8 months of aging with oak would do.
explosivebeer said:By the way Kaj, how are you getting your brew up to 18%?? I'd be curious to see the recipe and methods you're using.
wild said:I made an Oak Aged Bourbon Porter using 4 oz. of medium American chips and 2 oz. of medium French chips (I had the French left over from a previous brew). Soaked them in Jim Beam Black Label for a week and added them to the secondary. I let the secondary sit for 7 months. Kegged in July and tapped in December. It's very oaky but very nice.
Wild
kaj030201 said:OOOOHHHH!!!!!!! look at this!!! http://www.charcoalstore.com/products/Wood-Chunks/CH-7100.html
i will be using me some of these!!
I don't know of any commercial wine or beer that is aged on oak for only two weeks.
The Firestone Union incorporates 60-gallon, medium-toast American oak barrels. The portion of beer that is fermented in the Firestone Union is racked to oak barrels 24 hours after pitching (adding yeast to) the unitank. The beer ferments in the oak for one week, after which it is racked and blended back to the unitank.
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