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Old 02-04-2011, 12:37 AM   #1
Jebu1788
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Sep 2009
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Oh man, not knowing is going to kill me.

I just transferred a stout over to secondary onto some oak chips (the Jack Daniels smoking chips actually) that were soaked in Jameson. But after I took a sample, I'm not sure if this was the right move, it's so good as is! 8.5% and already (3.5 weeks in) and it's a damn delicious drink.

I'm going to leave it oaked, but man, have you guys ever been in a situation like this?

 
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Old 02-04-2011, 12:49 AM   #2
devilishprune
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Mar 2010
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Well, it's not too late to rack off of it right?

 
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Old 02-04-2011, 12:52 AM   #3
Jebu1788
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Sep 2009
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No, it's not too late, but I figure I can brew it up again if I think it would be better without the oak. Still, I was really torn there for a bit.

 
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Old 02-04-2011, 12:55 AM   #4
AussieBrewerInColorado
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Agreed, just rack it.

 
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Old 02-04-2011, 01:56 AM   #5
RiverCityBrewer
 
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We used to take a 5-6 gallon batch and split it between 2 3 gallon carboys and oak half with many different beer styles to find out which ones "oaked" the best. You could try something like that or at least think about it for the future so you would have no regrets in a situation like this.

 
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Old 02-04-2011, 05:25 AM   #6
mixmasterob
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Nov 2009
Marietta, GA
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I would leave it. But I am a sucker for anything aged on bourbon and oak.

 
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Old 02-04-2011, 05:55 AM   #7
lumpher
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+1 to oak. i just killed off an oaked apa last night
__________________
There is no "i" in denial.

 
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Old 02-05-2011, 02:46 AM   #8
ksbrain
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Yeah I love an oaked stout. I almost think it's a mistake to NOT oak a stout.

 
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Old 02-06-2011, 01:14 AM   #9
ChillWill
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Jan 2011
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I had the same thought the other day with the IPA (slightly modified arrogant bastard clone).

Tasted it while bottling and it's really good, I like IPA's to be nice and fresh without too much lingering flavour, but then again, I do love beers/wines oak aged! So bottled half and chucked the other half on some oak chips, will taste in 5 days.

 
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Old 02-06-2011, 07:08 AM   #10
Tall_Yotie
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If a brew is good on its own, then don't gimmick it up; rack it off of the oak and enjoy it as is. If anything, it could take a hint of the oak and your recipe will call for 1-2 days on oak!

I hit a dilemma like this 2 weeks ago. I was going to rack my Imperial Stout onto oak, but tasted it before and it was amazing. I figured there was no reason to potentially destroy a great brew, so left it as is. The plan is to let it age, taste, and determine if a future batch is worth oaking. So I would say with any new recipe taste it on its own and revisit it to oak, or do a split batch if you feel the need.

 
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