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Old 11-03-2011, 11:47 PM   #1
jsheatz
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Nov 2011
Pittsburgh, pa
Posts: 3


I remember when I lived in north Carolina of a beer called Red Oak, very good. I'm currently fermenting a red ale and thinking of spicing it up a little in a secondary fermenter. Anyone use oak before? Any advice?



 
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Old 11-03-2011, 11:59 PM   #2
jeepinjeepin
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Apr 2011
Winston-Salem, NC
Posts: 6,396
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Red Oak isn't oaked though... Your options on oak are wide open. Chips, cubes, spirals, barrel. No toast, light, medium, heavy toast. American, French, Hungarian oak....

5 Gallon batch? If so, a couple ounces of cubes until it tastes right to you.


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Old 11-04-2011, 12:58 AM   #3
Lucky_Chicken
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Jul 2011
Bloomfield, IA
Posts: 795
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I do a whiskey stout that uses oak chips sanitized with whiskey to give it an aged in a whiskey barrel flavor... its very good! I leave it on the chips (medium toast, 4 oz, 1 cup of bourbon) for 10 days... the longer you leave it the more oaky taste you will get. Give it a try and let us know how it turns out.

edit... that was for a 5 gallon batch

 
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Old 11-04-2011, 01:32 AM   #4
beng
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May 2010
manhattan
Posts: 135
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I used a couple toasted oak spirals (from northern brewer) in an imperial stout(OG 1.088). Turned out awesome! Mine sat on Oak and a couple vanilla beans for 9 months, and I'm glad I did it.

 
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