Conservative oak aging? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Conservative oak aging?

Reply
 
Thread Tools
Old 11-15-2011, 05:31 PM   #1
cm02WS6
Recipes 
 
Sep 2011
Decatur, IL
Posts: 96
Liked 3 Times on 2 Posts



I'd like to try oak aging on an IPA that I'll be transferring to secondary in the next couple of days, but I want to be conservative. I'd like the beer to be ready for Christmas, so I don't have time to let it mellow out if it gets much oak flavor. I've done a lot of research and found that using chips (I have light toast American) is a slippery slope because they can "over-oak" more quickly than cubes. People say to use less of them, but they don't say very often how much they actually used. Timeframe is also a factor, which from what I've read seems to be 1-4 weeks.

What I'm thinking is that I start with 1 oz of chips for 1 week, same as my dry hopping. If that doesn't seem like much then I can do more, I just don't want to start with something that would be considered a lot. I also don't really have time (or know-how) to taste it know when it is done, so I'm looking for a solid recommendation to start with.

 
Reply With Quote
Old 11-15-2011, 05:45 PM   #2
TyTanium
Recipes 
 
Nov 2011
Posts: 3,952
Liked 553 Times on 389 Posts


Haha - I'm in the same boat. TONS of threads on oak, but not much in terms of amt & timetable. I'm planning to oak a porter for Christmas, and actually have come up with the exact same schedule - 1 oz for 1 week, then bottle. Should have 4-5wks in the bottle before Christmas. I'll be curious to hear what other people recommend.

 
Reply With Quote
Old 11-15-2011, 08:08 PM   #3
lewybrewing
Recipes 
 
Dec 2010
Chula Vista, CA
Posts: 121
Liked 4 Times on 4 Posts


I was listening to Brew Strong and they said that Vinny at Russian River uses oak chips in his Pliny. But only during active fermentation.

Personally, I have done a couple of oak aged beers. They all have been high ABV styles. Currently I have a RIS on oak at about 11% and after a month I had a good oak flavor. Not overpowering but noticeable. I used med oak cubes soaked in bourbon for a month. At about 3 months I pulled them off. I used 2 oz.

From my understanding chips 1 or 2 weeks MAX. Cubes around 3 to 6 months.
__________________
My Homebrewing Adventures

Twitter @lewybrewing

Proud BNArmy and QUAFF member

 
Reply With Quote
Old 11-15-2011, 08:13 PM   #4
foltster
Recipes 
 
Dec 2009
RDU, NC
Posts: 335
Liked 9 Times on 9 Posts


I have gotten significant oak flavor in a 2 hearted IPa clone from 2 weeks on 1 oz of medium toast oak cubes.
__________________
Still brewing...

 
Reply With Quote
Old 11-15-2011, 09:34 PM   #5
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


Add your oak chips to vodka and let the vodka pull out the color and flavor. Then add the vodka, but no chips, to your bottling bucket and blend to taste.

 
Reply With Quote
Old 11-15-2011, 09:52 PM   #6
TyTanium
Recipes 
 
Nov 2011
Posts: 3,952
Liked 553 Times on 389 Posts


I've had my oak chips soaking in bourbon for ~2 weeks. Was planning on dumping the whole thing in & letting it sit for a week.

 
Reply With Quote
Old 11-15-2011, 10:22 PM   #7
tonyolympia
Recipes 
 
Mar 2011
Olympia, Washington
Posts: 461
Liked 17 Times on 13 Posts


I made an old ale / winter warmer with spices, orange peel, and medium toast American oak chips, a 2.5 gallon batch. OG was 1.083, and Wyeast London Ale brought it to down to 1.010. (9.6% ABV.)

I used .5 oz oak chips during active fermentation, and at 14 days added another .5 oz. I bottled at 21 days.

I've just started to drink it, and I have to say that although I was concerned that the American oak chips would give an overpowering flavor, the opposite is true. I can't really detect much if any oak flavor, and the spices and orange peel flavors are far in the background as well.

I don't know if it's the strength of the beer, or the dominance of the yeast character, but it seems like this beer is just too sturdy for 1 oz of oak chips to set off balance. Maybe if the whole oz was added after fermentation, it would be more noticeable. I can't really say.

It's delicious, by the way.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Barley wine: Bulk aging vs aging in the bottle jjacobs Recipes/Ingredients 18 12-21-2009 04:01 AM
Aging on hardwoods other than oak? jds Recipes/Ingredients 11 06-04-2009 11:41 PM
Oak and Aging? clemson55 Recipes/Ingredients 1 09-07-2008 02:30 AM
Oak Aging ? clemson55 Recipes/Ingredients 6 04-21-2008 10:33 PM
Hop Aging? WormBoy Recipes/Ingredients 6 04-10-2007 04:51 PM


Forum Jump