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Old 07-02-2013, 08:53 PM   #1
jonathanchapman1
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Default Over-Oakage

Question on aging out oak: I used oak chips, and as I was warned could happen, I overdid it a bit. I've heard that aging will mellow out the oak, so I am fine with that. My question is if the oak will age out if I have the keg in the keezer, or if I need to bring it back up to room temp?

This is a big, 9.0% ABV imperial red. The hops are gonna end up mellowing as well, but I am OK with that as long as the oak stops being so overpowering.


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Old 07-02-2013, 08:56 PM   #2
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It's going to take time. I have an over-oaked barleywine that's about six months out from first taste and it's just starting to calm down and let some other flavors through.


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Old 07-02-2013, 09:23 PM   #3
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Thanks! Right now it isn't undrinkable, but needs to calm down. As to my question though, am I ok leaving in the keezer at 40 degrees F, or should I take it out and leave at room temp? Will it matter?
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Old 07-02-2013, 09:37 PM   #4
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Quote:
Originally Posted by jonathanchapman1 View Post
Thanks! Right now it isn't undrinkable, but needs to calm down. As to my question though, am I ok leaving in the keezer at 40 degrees F, or should I take it out and leave at room temp? Will it matter?
Cold temperatures slow down aging remarkably- if you want the oak to age out a bit room temperature is preferable. After it ages out a bit, cellaring would be fine. Once you keep it cold, you're more preserving the state of the beer.
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Old 07-02-2013, 09:45 PM   #5
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Out of curiosity, what was your oaking method? I've never done it but plan to very soon. Just wondering how much it took to be overdone..
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Old 07-02-2013, 09:59 PM   #6
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Thanks Yooper, out of the keezer it goes!

Demus, I used 2 oz of oak chips (medium toast french oak) for 4 days, at room temperature (5 gallon batch). I knew it would be quick and was checking every day, but it went from subtle to distracting in between day 3 and 4.
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Old 07-02-2013, 11:08 PM   #7
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Thanks. We're they soaked in bourbon or anything or just dry?
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Old 07-03-2013, 11:45 AM   #8
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I steamed them for about 10 minutes to sterilize them, but I didn't soak them in anything.
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Old 07-03-2013, 08:54 PM   #9
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Thanks. Thinking of a RIS with bourbon soaked oak...
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Old 07-06-2013, 03:39 AM   #10
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Quote:
Originally Posted by jonathanchapman1 View Post
Thanks Yooper, out of the keezer it goes!

Demus, I used 2 oz of oak chips (medium toast french oak) for 4 days, at room temperature (5 gallon batch). I knew it would be quick and was checking every day, but it went from subtle to distracting in between day 3 and 4.
4 days did that with oak chips? I would have thought that would be fine.
Maybe the chips are much more prone to this than cubes.

I used 2 ounces of oak cubes in 12 ounces of Borbon for 45 days and over oaked my beer. Its now a year later and time to try it again. It was still too oakey 3 months ago. (though some really liked it)


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