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Old 11-19-2012, 02:05 AM   #1
Nov 2010
Carlsbad, CA
Posts: 113
Liked 2 Times on 2 Posts

Brewing a the Dark Belgian Strong Ale recipe from Jamil (Brewing Classic Styles) and wanted to add a little bit of oak to the recipe. I've traditionally soaked oak chips in rum or whisky.

Since Dark Belgians (dubbels and quads) can give a lot of dark cherry and wine-like notes, I was wondering if soaking some oak chips in a red wine might be nice.

Any experience with this? Bad idea? Good idea?

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Old 11-19-2012, 04:17 AM   #2
Registered User
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts

It's fine but try to limit oxygen exposure.

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