BrewCityBaller
Well-Known Member
My thoughts aligned with this guy here. He makes great beer. A very informative read. I could not have said it better myself:
http://www.bertusbrewery.com/2015/12/barrel-aged-stouts-and-charred- oak.html?m=1
This is super interesting. I am gonna have to keep an eye on his page to see what happens. I only have 2 oz. of oak soaking right now, maybe I'll get another 2 oz. and char it.
I watched an episode of Moonshiners this weekend where the group quickly aged corn whisky into 'scotch' by soaking the product w/oak cubes then heating and cooling to expand/contract the oak like it would naturally.
Another novel idea! I am not sure if I have the equipment for that, but it's worth looking into.