jeremydgreat
Well-Known Member
This is kind of a head scratcher for me and I was wondering if you all had any thoughts.
About a 16 months ago, I put about 8oz of oak in a jar and filled the jar with whisky.
Beer #1: Russian Imperial Stout.
I poured about 4oz of the oak (along with the whisky). I let the beer sit (in secondary) for a month or so. The beer had a nice oak kick to it. In fact, it took 3rd place in the Wood Aged Beers category at the San Diego fair at Del Mar.
Beer #2: Russian Imperial Stout (same recipe).
I was basically going for a repeat of Beer #1. I used 4oz of the same whisky-soaked chips. I tasted it after 10 days and didn't get much oak at all. What the heck? Maybe it just needed more time? I just tasked it after 18 days and I'm still not getting a lot of oak character.
This is the same recipe, using the same equipment, using the same methods of brewing. And they are being brewed with the same batch of whisky-soak chips! OG and FG was identical between beers and the ambient temperature was around 72º.
Any ideas?
About a 16 months ago, I put about 8oz of oak in a jar and filled the jar with whisky.
Beer #1: Russian Imperial Stout.
I poured about 4oz of the oak (along with the whisky). I let the beer sit (in secondary) for a month or so. The beer had a nice oak kick to it. In fact, it took 3rd place in the Wood Aged Beers category at the San Diego fair at Del Mar.
Beer #2: Russian Imperial Stout (same recipe).
I was basically going for a repeat of Beer #1. I used 4oz of the same whisky-soaked chips. I tasted it after 10 days and didn't get much oak at all. What the heck? Maybe it just needed more time? I just tasked it after 18 days and I'm still not getting a lot of oak character.
This is the same recipe, using the same equipment, using the same methods of brewing. And they are being brewed with the same batch of whisky-soak chips! OG and FG was identical between beers and the ambient temperature was around 72º.
Any ideas?