wintermute2
Well-Known Member
I'm planning to brew up a "traditional" style brown porter, after being inspired by a BYO article. According to the article, back in the day these porters were stored in vats (I'm assuming oak). So this is making me think aging on oak cubes might be a cool thing to do. The question is, is this aging wasted on a brown porter and more suited to a Baltic porter?
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