FredTheNuke
Well-Known Member
I smell MANCRUSH!!!
I hereby deem the motto for the HBT Lambic subforum to be: RTFT (Read The F****** Tonsmeire).
actually it's 1.25 in^2 (see below). so Oldsock's suggestion is half of what your other source says... which isn't that surprising. there isn't a scientifically accurate, absolute value for adding oak. something we haven't spoken about is how long the oak is sitting in the beer... more time would require less oak.The oak cubes I have are 1/2x1/2x3/8 inches. This equates to 2.5 square inches per cube.
actually it's 1.25 in^2 (see below). so Oldsock's suggestion is half of what your other sourrce says... which isn't that surprising. there isn't a scientifically accurate, absolute value for adding oak. something we haven't spoken about is how long the oak is sitting in the beer... more time would require less oak.
Oldsock,
What was your reasoning for the 0.15 oz of oak cubes per gallon? Is this 0.15 oz dry or weighed after soaking? Do you assume they are boiled to reduce the oak strength before use?
I ask because I had found detailed calculations on another site that come up with 57 square inches of barrel surface area per gallon of beer averaged with a standard 53 gallon wine barrel. The oak cubes I have are 1/2x1/2x3/8 inches. This equates to 2.5 square inches per cube. That would be 22.8 cubes per gallon of beer. 23 cubes weigh 0.6 oz dry. That is four times what you recommend.
I'm getting ready to add some oak to my last two brews, using the new Private Collection PC yeast strains from Wyeast - the Oud Bruin, and De Bomb blends. I took 2.2 oz (x2) of my oak, french oak medium plus toast stave segments, that I bought from morebeer.com. these staves are from new barrels. they are charred. I boiled for about 5 minutes in a few quarts of water for 5 minutes. dumped the water, added fresh water, added some ice to cool, boiled again, for a total of 5 cycles. Today I was able to test a batch of two sour beers that have been aging for several months. Both batches were split in two 5 gallon carboys. A total of 3 carboys were soured and all received this same oak treatment more than three months ago. I am happy to report that none of the tasted samples was too "oaky" though a hint of oak is perceivable. One batch had a whisky addition, and the other a wine addition, and again, though perceivable, not overpowering. I think the 0.2 oz/gal is a good benchmark value. I have previously used oak chip with disastrous results. never again. staves by the way are made from properly conditioned, aged wood, and are also charred. Chips are not. cubes, I don't know. Spirals, I don't know. I have used spirals before, and with good result. I was going to re-use the spirals for these beers, but they are now impregnated with some Brett B & C that I thought I would not use them so as not to disturb the bacteria, nor, to contaminate the spirals with bacteria instead of just Brett.
That's all.
TD
Fair enough. Wasn't having a go, I was just wondering if I was missing something. For what its worth, I use a slightly lower rate than Oldsock's, and have been generally happy with the results. I like low levels of oak.
All is good. I'm just here to learn and share mostly.
I agree about oak- too much is usually bad. I've never used cubes before, but I probably will go that route. the stave segments are pricey, and can have odd shapes making them difficult to dose, though they can be split fairly easily. The chips are just a bad product. They should stop selling them I think. I cannot think of a single thing they will help. I had added a quart of Jameson's to a mason jar filled with them over 18 months ago. I had hoped to add them to a KBS clone I was doing - the Irish Whisky was my own twist on the usual Bourbon. Anyway, I tried a small pour of the whisky a year in, and it was like a oak bomb exploded in my whisky drink, and not in a good way. I still have the mason jar. I have been slowly finding ways to use the whisky, but in a year long beer project is not the place.
two oz of stave segments per 5 gallons imparts a mild-moderate amount of oak presence in the few examples I have done this with, but I had done several stages of boiling and cooling with water exchanges before soaking in either wine (for the consecration clone), or whisky (for the KBS clone). I use the term clone loosely, though. I am not trying to re-create those beers, but rather to brew my version of that style/type.
TD
Mike,
On a similar, but unrelated note, I was curious why you can aerate and pitch lactobacillus into your wort and have no off flavors, but if you introduce oxygen into your sour mash you end up with fecal/vomit flavors and aromas.
Keep up the good work, and I appreciate all you have done.
For me, I like a different level of oak depending on the beer. The more sour a beer is, the more oak I like. I feel like it balances out the beer and adds a very important component. If it's a lighter beer say like a Berliner Weisse, I'll use cubes for 2-3 weeks. If it's my "gueuze" like solera, I like it heavily oaked. I usually use a spiral or a combination of a spiral and oak cubes. I like to blend the oak and use for example a light American oak spiral and medium toast Hungarian cubes.
For darker sours and fruit sours, I like a heavy oak flavor. I had a raspberry brown sour which had an oak spiral and a full package of medium toast Hungarian cubes for 10 gallons. I kegged it and added another light American oak spiral to the keg because it wasn't oaky enough. The keg is nearly empty and is finally getting the oak level that I wanted. It added a creaminess to the sour beer that really helped to balance it.
Do you re-use the spirals?
Curious also if you soak or boil them to lessen the oak character at all before using them? I have several fruit sours that are basically ready to bottle, that I've not added any oak to, and they are not what I would call dark beers.
TD
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I add my oak cubes when pitching the bugs and don't open the carboy again until bottling or kegging time. Absolute minimal oxygen introduction. That's why I am trying to quantify the average amount of boiled cubes equals a used wine or whiskey barrel.
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Good catch! Although with that said that would double the amount of cubes necessary to simulate an actual barrel to 46 cubes or 1.2 ounces of dry cubes. Or has my brain fried from being outside all week building a deck roof in 100 degree heat???
I'd still like to know if he is measuring wet or dry. I need to compare a dozen wet cubes to a dozen dry cubes to see just how much liquid weight they pick up.
Mike,
I bought your book last weekend and like it a lot thus far. I did have one question that popped up during reading it though. You mentioned that you thoroughly aerate your wort and and pitch a sufficient amount of Saccharomyces for all of your sour beers. But I have always tried to avoid aeration and intentionally underpitched Saccharomyces on all my sours. My rationale being that you want to increase the lag time on Saccharomyces to promote the production of Lactobacillus before the environment became too inhospitable for them. How do you produce enough lactic acid in your beers if you are getting quick fermentations?
On a similar, but unrelated note, I was curious why you can aerate and pitch lactobacillus into your wort and have no off flavors, but if you introduce oxygen into your sour mash you end up with fecal/vomit flavors and aromas.
Keep up the good work, and I appreciate all you have done.
I'm sure Oldsock will give his own answer soon enough, but I assume that his recommendations were based on his own experience of the oak-flavours added by fresh (but boiled) cubes, and what he prefers.
I'm curious as to why one would want to have the same surface area as a used barrel? Obviously you're not getting micro-oxygenation from the cubes. And its not at all obvious that having the same surface area of cubes as in a barrel will result in the same flavour contribution if we're comparing fresh (but boiled/steepd) cubes to old wine barrels.
Oak flavours are going to be more muted because the barrel will already have been used to age several wines, which must surely strip more of the oak flavour than boiling the cubes, and even than steeping them in wine for a few months. In fact, in the Belgian tradition (and English) at least, brewers are using old barrels because they don't want too much flavour from the oak.
Yep, dry weight. You'd need twice as much oak as I suggest to simulate a "new" barrel, but not many sours are aged in first use (from the cooper) barrels. Most are aged in well used barrels which have lost much of their fresh oak character (which is why I usually steam the oak before adding it as well). You can always add more oak part-way through if the flavor is lacking for your beer/tastes.
Cool. One issue, though. You are saying .3 oz of dry cubes per gallon. Folks have calculated 1.2 oz of dry cubes. Why the large difference?
...how much oak do I add to a carboy to simulate the barrel.
This is mostly a question for Mike, but anybody else, please chime in with other opinions etc...
I've started playing around with a few recipes from the American Sour Beer book, the Mad Fermentationalist website, and (in most cases) tweaks on some of these recipes. I've noticed that some of the beers have been a bit hoppier than my expectations, and often not in a good way. I think this is mostly due to differences in palate between Mike and I. I tend to like the aromatics from hops, but feel that the bitter elements can clash with certain beer types (especially sours, and to a lesser degree saisons- which I know should have pronounced hops flavor). However, I think something else might be going on. I've noticed that Mike tends to ferment/cellar his beers for a really long ****ing time compared to me (2-4 months compared to 6-18). I suspect that some of the astringent bitterness of the hops is fading over time in Mike's beers, but are still freshly present in mine. I know hop flavors fade over time, but is the hops fade mostly aromatic, or are there also large reductions in bitterness over time? If so, how much and/or is there anyway to predict this degradation in bitterness? This might be a better question for another forum, but since I'm working in the context of sour/brett beers, I'm posting it here. I'd really love it if my Sour American (pg 326) brewed with De Bom would debitter over time (I put in too many hops). It's already a really nice/funky sour beer, but the bitterness just throws it off balance. I'd also like to know how to adjust some of Mike's recipes in the future- i.e. should I scale back on the hops, or just make sure to age/cellar them a long ass time. Thanks in advance for any comments!
This is mostly a question for Mike, but anybody else, please chime in with other opinions etc...
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