So, I have to admit to experimenting with brewing. In the past, I was getting bored with the same routine so I have decided to try different things. One of these thoughts is about oak. I have read it is easy to over oak, that oak has no business being in beer, that is offers a wonderful flavor and so on.
Questions:
In which recipies is the addition of oak desirable? Undesirable?
Light or heavy toasted?
Cubed or chipped?
What is the best way to soak? Red wine? Jack Daniels? Other?
Probably best to add it in secondary?
How long? A few days, maybe a week?
thanks guys. you're the best!
Questions:
In which recipies is the addition of oak desirable? Undesirable?
Light or heavy toasted?
Cubed or chipped?
What is the best way to soak? Red wine? Jack Daniels? Other?
Probably best to add it in secondary?
How long? A few days, maybe a week?
thanks guys. you're the best!