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Old 06-19-2012, 05:05 PM   #11
Jul 2010
SE PA, Pennsylvania
Posts: 439
Liked 10 Times on 10 Posts

French oak is milder than american oak. Make your choice depending on how much oak flavor you want.

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Old 06-19-2012, 06:07 PM   #12
Jan 2011
Indianapolis, Indiana
Posts: 669
Liked 20 Times on 15 Posts

I made an oak-aged barleywine. It was English style with a lot of crystal malts. I used 0.45 oz of French Oak cubes per gallon and left a lot of the char on. I let that sit for three months. The results were exquisite. I have tasting notes from a bottle that was about 11 months old and one that was about 13 months old. By 13 months a lot of the oaky flavors became vanilla and tobacco-like. This is definitely a beer I will be enjoying years from now.

In short, use cubes, age for a long time, you will not be disappointed.

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Old 06-19-2012, 06:12 PM   #13
Apr 2012
Orlando, Florida
Posts: 320
Liked 14 Times on 11 Posts

How does Hungarian Oak compare to French and American? Another LHBS near me has Hungarian Oak Cubes Meduim Toast in stock.

Edit: Found a good article about the flavors on MoreBeer.

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Old 06-19-2012, 11:08 PM   #14
Dec 2011
Norman, OK
Posts: 181
Liked 9 Times on 8 Posts

Like I said, I don't have experience with anything except American oak, but I would recommend searching this site for info about French and Hungarian. Chances are there is a wealth of info on here. You could even use a blend of the two.

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