I have 3 ounces of oak cubes soaking in some Makers Mark at the moment while my OG:1.103 stout ferments. Obviously these cubes will be soaking for a few weeks. I've heard a few different methods of adding the cubes and I'd like some information if possible.
•Some people dump the bourbon and cubes into the secondary.
--I don't want to do this because I've heard it imparts way too much bourbon flavor, and at about 10% ABV this beer wont need the extra booze boost. Also, if the bourbon flavor is too weak int eh end, I can then always add more, not subtract.
•Some people add the wet cubes without dumping in the bourbon.
--Supposed to add a better mix of bot flavors.
•I've read a few comments in the past about soaking the cubes for a few weeks and then drying them before putting them in.
--This is what I'd like more information on. Do you just pat them dry with a paper towel? Do you let them sit for a day to let the alcohol evaporate? Do you toast them in the oven to evaporate the alcohol quickly?
I know I've read of the drying the cubes on here, but I can't seem to find the thread with the info.
•Some people dump the bourbon and cubes into the secondary.
--I don't want to do this because I've heard it imparts way too much bourbon flavor, and at about 10% ABV this beer wont need the extra booze boost. Also, if the bourbon flavor is too weak int eh end, I can then always add more, not subtract.
•Some people add the wet cubes without dumping in the bourbon.
--Supposed to add a better mix of bot flavors.
•I've read a few comments in the past about soaking the cubes for a few weeks and then drying them before putting them in.
--This is what I'd like more information on. Do you just pat them dry with a paper towel? Do you let them sit for a day to let the alcohol evaporate? Do you toast them in the oven to evaporate the alcohol quickly?
I know I've read of the drying the cubes on here, but I can't seem to find the thread with the info.