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Old 01-03-2006, 07:27 PM   #1
Chairman Cheyco
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Will oak tannins kill yeast? Being uncertain as how to use oak chips for that oh-so-classic taste, I boiled them for a while along with some hops before straining the water into a Black Rock IPA kit. In primary, there was some light foaming, though not what I'm used to seeing. I racked to secondary after four days and it was completely flat. It doesn't tase sweet like there is any unconverted sugar.
Will oak inhibit fermentation and what is the best way to utilize this tasty adjunct?



 
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Old 01-03-2006, 07:32 PM   #2
Baron von BeeGee
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Won't affect yeast...I've used it for an oak stout and everything went fine. The best way to know how well your fermentation has progressed is by SG readings. I would certainly expect a fermented IPA wort to be flat and not too sweet.

The method I used with oak chips was to put them in a hop bag with some stainless bolts and place it in the secondary.



 
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Old 01-03-2006, 09:10 PM   #3
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Thanks for the reassurance. Since I racked it this morning it's showing a bit of activity and I feel better now. It seems really pale though. Like grapefruit juice.
I'll try that oak method next.

 
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Old 01-04-2006, 12:08 AM   #4
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Are you using oak chips or oak powder (ground oak)?

I've used oak powder. 10 grams for an IPA and 3 grams for a pale and 1 gram for a lighter rye ale.

The first time I used the oak powder I boiled it in the microwave then dumped everything into the secondary.

Now I either put them in the primary or boil them in the microwave for 5 minutes and dump just the water into the carboy.

It takes a few weeks for the tannins form the oak to mellow out, so don't be suprised if the taste seem a little odd at first.

And no, they shouldn't effect fermentation.
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Old 01-04-2006, 12:23 AM   #5
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I have seen oak carboy sticks. They are reuseable and go into the neck of the carboy. Let me see if i can find them.

Here we go:
OakBoy
A funny name, but a great alternative to conditioning and caring for a barrel. The OakBoy is a thin strip of air-dried, toasted oak that is designed for optimal extraction. Slender enough to easily fit through a carboy neck. Add an OakBoy into your wine; when the desired level of oak character is reached, transfer the OakBoy to another batch or rinse and dry it for storage. Use one OakBoy per five gallons of wine; leave in contact for a minimum of two to three months.

#9061 OakBOY American Medium
$4.50
EACH
#9062 OakBOY American Med Plus
$4.50
EACH
#9063 OakBOY French Medium
$4.95
EACH
#9064 OakBOY French Med Plus
$5.00
EACH


http://www.northernbrewer.com/pics/fullsize/oakboy.jpg
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Old 01-04-2006, 04:01 AM   #6
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be careful with any of the toasted oaks, they can be rather strong.
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Old 01-04-2006, 05:02 AM   #7
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I'm not sure how comfortable I am putting something in my beer that isn't easily pasturized, seems dangerous. I thought wooden spoons were a big no-no. I think I'll stay with the chips and or powder.
And it was powder I was using. Sorta like steel-cut oats, or coarse sand.

 
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Old 01-04-2006, 05:04 AM   #8
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Hey Denny, ever get extract from Tree? I love their Hophead. (I mean I would if I still drank beer you could buy

 
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Old 01-04-2006, 05:10 AM   #9
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No, I haven't been down there yet. They wouldn't sell extract since they brew all grain. But I would like to snag some hops/grains off them.

If you like a really hoppy beer I'll post my own "Western Provincial IPA" recipe. And it incorporates oak powder.

It's an extract recipe. I'll dig it up and post it in the recipe/ingredients section. And damn, it's tasty. I only have to 20oz bottles left! I've recently gone AG so I'm going to have to try and covert it over for AG.

BTW Cheyco, where do you live? Where did you try the Tree Hop Head?
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Old 01-04-2006, 05:34 AM   #10
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I'd love to try that IPA of yours. I have only begun to brew and am discovering that I'm a total hophead, though truly, that was discovered through years of research.
I live in Calgary and my wife's parents live in Winfield.



 
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