Chardonnay Oak Chips - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Chardonnay Oak Chips
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 03-27-2013, 06:52 PM   #1
mrrshotshot
Senior Member
HBT_LIFETIMESUPPORTER.png
 
mrrshotshot's Avatar
Recipes 
 
Feb 2012
Petaluma, CA
Posts: 650
Liked 44 Times on 40 Posts



Here's my dilemma:

This past weekend I tried one of the best beers I've had in awhile. It was Bittermonk from Anchorage brewing. Bittermonk is a Belgian DIPA. After primary the beer is racked into Chardonnay barrels with brettanomyces. After aging its bottled with fresh yeast and bottle conditioned.

My problem is the chardonnay barrel. Its next to impossible to find a used 5 gallon barrel (all I'm finding are fresh 5 gallon barrels).

My proposed solution was to try canning and sealing some oak chips inside a mason jar with some chardonnay. Let it sit for a month or two. Drain the liquid, toss the chips into a secondary, rack from the primary into the secondary and add my Brett.

Anybody see any problem with this or have other suggestions? Any input is appreciated.



 
Reply With Quote
Old 03-27-2013, 07:24 PM   #2
TNGabe
Recipes 
 
Aug 2012
Posts: 6,643
Liked 2276 Times on 1534 Posts


Why go through the trouble of canning? I'd also go with cubes rather than chips or you might get more oak flavor than you want. Personally I'd go as far as boiling the cubes before soaking in wine to further reduce the oak flavor. Also wouldn't think you'd need to soak more than a week or two, but I've never soaked my oak.


__________________
The only thing worse than dumping beer is serving beer you should have dumped.

 
Reply With Quote
Old 03-27-2013, 07:28 PM   #3
RainyDay
Recipes 
 
Apr 2010
Seattle
Posts: 539
Liked 40 Times on 30 Posts


I used oak chips soaked in cab sauv in a recent brew. Only soaked for a couple weeks. The oak cubes need more time for the liquid to full penetrate.

 
Reply With Quote
Old 03-27-2013, 07:43 PM   #4
mrrshotshot
Senior Member
HBT_LIFETIMESUPPORTER.png
 
mrrshotshot's Avatar
Recipes 
 
Feb 2012
Petaluma, CA
Posts: 650
Liked 44 Times on 40 Posts


Quote:
Originally Posted by TNGabe View Post
Why go through the trouble of canning? I'd also go with cubes rather than chips or you might get more oak flavor than you want. Personally I'd go as far as boiling the cubes before soaking in wine to further reduce the oak flavor. Also wouldn't think you'd need to soak more than a week or two, but I've never soaked my oak.
Yeah I've never soaked oak either. I thought canning would just be safer wasn't sure if the alcohol content of the chardonnay would be enough to keep nasties away.

 
Reply With Quote
Old 03-27-2013, 07:44 PM   #5
terrapinj
Recipes 
 
Dec 2010
Santa Monica, CA
Posts: 2,412
Liked 170 Times on 126 Posts


rainy did you experience any vinegar flavors from acetobacter?

 
Reply With Quote
Old 03-27-2013, 08:25 PM   #6
TNGabe
Recipes 
 
Aug 2012
Posts: 6,643
Liked 2276 Times on 1534 Posts


Quote:
Originally Posted by mrrshotshot

Yeah I've never soaked oak either. I thought canning would just be safer wasn't sure if the alcohol content of the chardonnay would be enough to keep nasties away.
I don't know much about wine, but I'd guess at least 10%. I routinely throw all sorts of undanitized things like fruit into beers with much lower abv with no problems to date.
__________________
The only thing worse than dumping beer is serving beer you should have dumped.

 
Reply With Quote
Old 03-28-2013, 07:12 PM   #7
dpatrickv
Recipes 
 
Apr 2012
Omaha, NE
Posts: 555
Liked 76 Times on 67 Posts


I just made and bottle two beers that I used chardonnay soaked oak chips in. I had taken 4oz of oak chips, covered with chardonnay, covered and sealed for a week. At that point I split the two up and tossed it in a BGS and an IPA.

Left the chips in about a week and then bottled. The BGS has a strong pear type aroma and some flavor. I dont get much oak but the chardonnay flavor is very noticeable. Incredible beer IMO, really covers up the 9% ABV.

The IPA has subtle hints of oak and chardonnay but the tropical hop flavors dominate.
__________________
VanderHop Brewing/Dpatrickv on Untappd
Kegged
The DP Special; Snowpocalypse;Black Sand CA; November 4orX.5; November 4orX.6 Singling out the Madness IPA; Port Royal Imperial Brown; Dwight Day IPA; The Impression that I Get; Sell Out; Frontier Justice
Primary/Secondary

 
Reply With Quote
Old 03-28-2013, 07:14 PM   #8
mrrshotshot
Senior Member
HBT_LIFETIMESUPPORTER.png
 
mrrshotshot's Avatar
Recipes 
 
Feb 2012
Petaluma, CA
Posts: 650
Liked 44 Times on 40 Posts


Quote:
Originally Posted by dpatrickv View Post
I just made and bottle two beers that I used chardonnay soaked oak chips in. I had taken 4oz of oak chips, covered with chardonnay, covered and sealed for a week. At that point I split the two up and tossed it in a BGS and an IPA.

Left the chips in about a week and then bottled. The BGS has a strong pear type aroma and some flavor. I dont get much oak but the chardonnay flavor is very noticeable. Incredible beer IMO, really covers up the 9% ABV.

The IPA has subtle hints of oak and chardonnay but the tropical hop flavors dominate.
Great info! I'll probably start somewhere around here and adjust from there.

 
Reply With Quote
Old 03-28-2013, 07:35 PM   #9
unionrdr
struggling author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 37,939
Liked 3510 Times on 3020 Posts


And keep the sealed container in the fridge for a couple weeks at least. The fridge temps keep the nasties away. And use the liquid as well. The oak is not only soaking up the liquids flavors,but the liquid is soaking resins out of the wood.
Ever leave wood chunks for the bbq pit soaking to long? You noticed how the water was turning brown? That's the resins soaking out,same thing here.
__________________
NEW books on amazon/Kindle! Check it out now...
https://www.amazon.com/dp/B00PBAP6JO
https://www.amazon.com/dp/B00NTA0L6G

 
Reply With Quote
Old 03-28-2013, 07:49 PM   #10
dpatrickv
Recipes 
 
Apr 2012
Omaha, NE
Posts: 555
Liked 76 Times on 67 Posts


Quote:
Originally Posted by unionrdr View Post
And keep the sealed container in the fridge for a couple weeks at least. The fridge temps keep the nasties away. And use the liquid as well. The oak is not only soaking up the liquids flavors,but the liquid is soaking resins out of the wood.
Ever leave wood chunks for the bbq pit soaking to long? You noticed how the water was turning brown? That's the resins soaking out,same thing here.
I left my chips in a sealed container on the counter but the fridge wouldn't hurt. I also agree with pitching the liquid into the beer with the chips as well. I had put my chips into a hop bag then poured the liquid into it as well.


Also, let us know how it turns out! What are you going to be brewing?(A Belgian DIPA?)


__________________
VanderHop Brewing/Dpatrickv on Untappd
Kegged
The DP Special; Snowpocalypse;Black Sand CA; November 4orX.5; November 4orX.6 Singling out the Madness IPA; Port Royal Imperial Brown; Dwight Day IPA; The Impression that I Get; Sell Out; Frontier Justice
Primary/Secondary

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chardonnay Taste Pickled_Pepper Winemaking Forum 2 12-20-2011 02:15 PM
Brown Chardonnay?... KilhavenBrew Winemaking Forum 1 10-31-2011 12:30 AM
what to do with with a chardonnay barrel? jphebbie2 Lambic & Wild Brewing 8 10-07-2011 10:38 PM
Chardonnay Juice darius0 Recipes/Ingredients 3 10-12-2010 04:00 PM
ANY CHARDONNAY kit suggestions Caeye Winemaking Forum 4 12-31-2008 07:32 PM


Forum Jump