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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Toasted Oak cubes question
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Old 02-13-2013, 03:43 PM   #11
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About every three to four weeks thief some out and taste it. Rack it off when the taste is where you want it.


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Old 02-13-2013, 03:50 PM   #12
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I'd listen to this:
http://thebrewingnetwork.com/shows/B...-08-Wood-Aging

And read this thread:
http://www.homebrewtalk.com/f13/tips-wood-aging-119445/

Wood aging is very subjective, and everyone seems to have very different experiences. There are no hard/fast rules, just guidelines. I'd shoot for 1.5 ounces of oak cubes for 5 gallons and plan to leave it in there at least a couple months, tasting along the way as others suggested. If it's a beer that's going to age for a long time, it's fine to get a little more oak than you want, since it mellows over time.


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Old 02-13-2013, 04:00 PM   #13
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My standard is 2 oz soaked in 16oz of liquor for 2-3 months. As others have said, tastes vary. I buy 16oz bags on eBay for 19.99 out the door.
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Old 02-13-2013, 04:09 PM   #14
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It really depends, each style can be different. I just finished some furniture and have a lot of oak cut offs if your interested. I prefer to use staves from the heart of the oak but I toasted some of the cut offs and they're in the apple wine now.

I don't reuse them because I have an unlimited amount and they are great to use for BBQ.
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Old 02-14-2013, 12:58 PM   #15
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I've read not to use red oak for putting on for aging. Wine, spirit and beer aging barrels are white oak.YMMV.
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Old 02-14-2013, 10:57 PM   #16
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Yeah I ve heard that as well. I had some red oak seasoned so I toasted it and dropped in a stave, seemed alright. Then I ran across a Greek beer that uses pine barrels, funky for sure, but very interesting. After that I started messing with pecan, red oak, white oak, and cinnamon. No pine yet.

Just my experience
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Old 02-15-2013, 12:03 AM   #17
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I use oak barrel stave chunks in my ferments. I also have a mesquite smoked mesquite that I use mesquite wood in the ferment with good success as well. Not pine though!
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Old 02-15-2013, 02:07 AM   #18
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I'd love to trade foe mesquite, u must be out west. What did you put it in? Auto fill put mesquite in your mesquite.

Sry OP- highjack! Just kidding, these things just happen. For real sorry.
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Old 02-15-2013, 04:10 AM   #19
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Sorry to carry on the hijack -
I smoke 3 lbs of mesquite pods over some old growth, center cut, mesquite wood for about 3 hours. Then that sits and airs out for about 2 weeks. Those pods get broken up and steeped at 150 for about 2 hours and that extract is added to 4 lbs amber DME, 2 lbs wheat DME with some perle and nothern brewer hops and 1 lb mesquite honey. Ferment on WLP002 with about 2 oz of the same old growth, center cut, mesquite for a month. Bottle, wait and enjoy. This won a silver medal last October in other beers category.
Kind of an off-beat beer but it REALLY goes great with barbeque and spicy foods. A four-way mesquite if you will. Judges comments were "smells like a campfire in a bottle".

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Originally Posted by liquiditynerd View Post
I'd love to trade foe mesquite, u must be out west. What did you put it in? Auto fill put mesquite in your mesquite.

Sry OP- highjack! Just kidding, these things just happen. For real sorry.


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