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Old 03-08-2011, 02:29 PM   #11
dawgman
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Oct 2010
seattle
Posts: 92

Quote:
Originally Posted by smokinghole View Post
Get yourself some hungarian or french oak medium toast cubes. Let them sit in the beer for at least three months if not up to six. I have a stout with more than 2oz sitting in secondary right now. I soaked them in rum and dumped the rum in with the cubes. So my beer has great oak and rum notes.
^^ this. I ended up choosing Hungarian Oak cubes and soaked them in chardonnay for a week and have them in a secondary that I won't be touching until late july early august.



 
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