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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Headspace in Flanders Ale
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Old 09-16-2009, 12:07 AM   #11
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I would like to do the oak peg method also. Can someone explain? If the oak peg is brand new, is it ok to leave it in the beer for that long? I have also read that it is good to toast it in the oven for a few hours. So would you put the peg through the bung/cap instead of an airlock?
Yes put it through the cap, or directly into the carboy, but I don't believe that it should be IN the beer. There's no need for that if you add oak cubes. In this way you can control the amount of oak better. It's also hard to find french oak pegs.


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Old 09-16-2009, 11:13 AM   #12
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Yes put it through the cap, or directly into the carboy, but I don't believe that it should be IN the beer. There's no need for that if you add oak cubes. In this way you can control the amount of oak better. It's also hard to find french oak pegs.
The idea of the oak peg is for oxygen transfer, not oak flavoring


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Old 09-16-2009, 11:33 AM   #13
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The oak peg should be in the wort. It will transfer oxygen slowly, but directly. Since it's untoasted, there won't be much if any flavor imparted by it. And yeah, shove that peg through 'er bung.
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Old 09-16-2009, 11:52 AM   #14
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The idea of the oak peg is for oxygen transfer, not oak flavoring
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Originally Posted by Evan! View Post
The oak peg should be in the wort. It will transfer oxygen slowly, but directly. Since it's untoasted, there won't be much if any flavor imparted by it. And yeah, shove that peg through 'er bung.
As noted above, the peg needs to be in contact with the beer. Without that contact, oxygen will not be drawn in via capillary action.
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Old 09-16-2009, 09:55 PM   #15
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So if I got a brand new white oak peg, toasted it in the oven for say 3 hours, put that through the bung and maybe 4 to 5 inches in to the beer...it wouldn't be "over oaked" if it sat for 9 - 12 months?
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Old 09-16-2009, 10:37 PM   #16
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Highly unlikey, the amount of wood to beer ratio is quite low.

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Old 09-20-2009, 02:28 AM   #17
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If you want it oaked go with the oakboy or chips when the pellicle falls or when its sour enough
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Old 09-21-2009, 11:53 PM   #18
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I am planning to toast my white oak peg tomorrow for my flanders red. It is a1/2 diameter peg. I'm going to do it in my kitchen oven. Can anyone suggest a temperature and for how long. I was thinking around 250F for around 3 hours.

Thanks


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