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Old 01-08-2012, 11:31 PM   #11
TyTanium
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Quote:
Originally Posted by Nemleu View Post
How does infusing 1 - 2 oz. of Medium Toast Oak Cubes in Bourbon for a week or two work? I’m planning on an Imperial Vanilla Bourbon Porter, (Denny Conn) and reading the Oak would be a nice addition.
Do it! It works great. For the cubes you'll need to age it for a few months. Chips work faster (a week or two) but many argue that cubes impart more depth of flavor, though I've never tried it. Take samples every few weeks (yum...) and bottle when the oak is where you want it.

 
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Old 01-08-2012, 11:44 PM   #12
frazier
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Not to hijack, but has anyone tried, say, cherry wood? I've got tons of the stuf - literally, I live in the woods and they grow like weeds. I'm itching to try cherry wood chips in a suitable recipe - maybe a Wee Heavy.
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Old 01-08-2012, 11:52 PM   #13
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Might be worth a shot,sounds like it might be good. Maybe a sherry like quality?...
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Old 01-09-2012, 12:21 AM   #14
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I do a whiskey stout that I age on whiskey soaked oak chips (medium toast) and it turns out great, the longer you let it sit after bottling/ kegging the more mellow the oak flavors get. I wouldn't worry about overdoing it with the oak. I put 4oz soaked in a cup of whiskey to sanitize and add additional flavor in secondary for 10 days and it adds a nice subtle background flavor to a 5 gallon batch.


Actually what I am drinking now

 
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Old 01-09-2012, 01:12 AM   #15
TyTanium
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Quote:
Originally Posted by frazier View Post
Not to hijack, but has anyone tried, say, cherry wood? I've got tons of the stuf - literally, I live in the woods and they grow like weeds. I'm itching to try cherry wood chips in a suitable recipe - maybe a Wee Heavy.
This question has been asked a few times on this forum, but I've not seen any thorough / conclusive results. Probably similar to BBQ smoking - if its a hardwood and produces something edible, you're safe to use it. Just make sure the wood is dry & well-seasoned (i.e., not fresh). I'd imagine cherry would add a subtle sweet spice; that's what it does on the bbq.

So try it! Just make sure you post the results...

 
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Old 01-13-2012, 10:57 AM   #16
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I was just reading about Oak Spirals. Has anyone used them, and would you recommend them over chips?

 
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Old 01-13-2012, 11:24 AM   #17
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Its all about surface area...the more surface area an oak chip has the faster it will work...keep that in mind

 
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Old 06-04-2012, 12:16 PM   #18
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I wonder if I could do this with Pecan wood.
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Old 06-06-2012, 05:35 PM   #19
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Quote:
Originally Posted by ao125
I wonder if I could do this with Pecan wood.
Sure each wood would be a little different. Just take into consideration that oak is used because of the tannins in the wood. I cut, split and stacked a half cord of southern live oak one summer and stacked it on the porch to season for the winter. When I stepped outside the next day it smelled like ten people peed on the porch all night. The smell went away after a week of drying.
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Old 06-06-2012, 05:39 PM   #20
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Right on.
I've got a bottle of "unaged" rye whiskey that I'd like put with medium toast pecan chunks for a year or... well... five... then use those chunks in a pecan barleywine.

http://catoctincreekdistilling.com/products/mosbys
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