Oak Aging Question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Oak Aging Question

Reply
 
Thread Tools
Old 01-22-2013, 11:05 PM   #1
BertusBrew
Recipes 
 
Nov 2010
Roselle, IL
Posts: 161
Liked 3 Times on 3 Posts



I brewed a Flanders Red back in October. This is my first attempt at a sour ale. I had read in a few different places not to secondary so as of now it's still in the primary. My question is when to add oak cubes, how much, and how long to age with the oak.

 
Reply With Quote
Old 01-23-2013, 01:20 AM   #2
badlee
Recipes 
 
Oct 2010
Thailand, Chiang mai,Thailand
Posts: 2,080
Liked 163 Times on 132 Posts


mine has been on the oak since day one. I'm now 4 moths in.

 
Reply With Quote
Old 01-23-2013, 01:43 AM   #3
BertusBrew
Recipes 
 
Nov 2010
Roselle, IL
Posts: 161
Liked 3 Times on 3 Posts


How much oak did you use?

 
Reply With Quote
Old 01-24-2013, 04:49 PM   #4
BertusBrew
Recipes 
 
Nov 2010
Roselle, IL
Posts: 161
Liked 3 Times on 3 Posts


Can anybody else weigh in on this? Going to buy oak cubes but don't know how much to throw in or when to throw them in.

 
Reply With Quote
Old 01-24-2013, 06:16 PM   #5
kingwood-kid
Recipes 
 
Jul 2008
houston
Posts: 1,543
Liked 107 Times on 96 Posts


The breweries use the same oak fermenters over and over again. They don't impart a lot of oak character after multiple uses; they do allow oxygen to slowly enter the wort, and also provide a nice habitat for microbes. If you want to add oak, I'd add a small amount for a very long time.
__________________
Say no to intolerance: love gluten and lactose.

 
Reply With Quote
Old 01-24-2013, 08:34 PM   #6
bknifefight
HBT_SUPPORTER.png
Recipes 
 
Dec 2009
PA
Posts: 1,956
Liked 111 Times on 82 Posts


Oak cubes take more time to impart the flavor than the chips, but give a better, more complex flavor in my opinion. The oakiness all comes down to personal preference, but the cubes start to give wonderful flavors after a few months. If you are unsure or how much to use, go with an ounce of the cubes. Taste it every 2 weeks or every month. Rack it off and bottle it when it gets where you want it to be.

 
Reply With Quote
Old 01-24-2013, 08:42 PM   #7
BertusBrew
Recipes 
 
Nov 2010
Roselle, IL
Posts: 161
Liked 3 Times on 3 Posts


Great, thanks!!

 
Reply With Quote
Old 01-24-2013, 09:57 PM   #8
dcHokie
 
dcHokie's Avatar
Recipes 
 
Mar 2010
Washington, DC
Posts: 1,591
Liked 257 Times on 195 Posts


For Flanders and Oud Bruins I have gone with 1 oz of medium toast cubes added just after the initial krausen subsides and left throughout the entire aging period. Tasted at about 6 months and again every 3 months or so. I also boil the cubes for about 5-10 minutes and soak in a complimentary red wine before adding to the beer.
__________________
so many sour things

 
Reply With Quote
Old 01-25-2013, 01:28 AM   #9
badlee
Recipes 
 
Oct 2010
Thailand, Chiang mai,Thailand
Posts: 2,080
Liked 163 Times on 132 Posts


for a one gallon batch, I believe it was about 1/4oz

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
keg aging question bacchusmj Bottling/Kegging 0 11-06-2012 12:27 AM
Aging Question C17-EHSE Beginners Beer Brewing Forum 5 04-18-2011 01:32 AM
Aging Question lthursdayl Cider Forum 1 10-21-2010 02:14 AM
Aging question, 2 of them... :) Mike-H General Techniques 7 12-20-2006 03:11 PM
Aging Question. HeLp! humboldthomebrew Bottling/Kegging 4 10-12-2006 02:03 PM


Forum Jump