Oak

[druids_keep]

I love oak in my wines and have tasted a couple of specialty beers that have been oaked ... anyone have any experience with oaking beer?

 

[Brewtopia]

My Oak Aged Imperial IPA won second place in the NW regionals in the National Homebrew Competition. I use Stavin brand oak cubes than the oak chips. I find the cubes easier to control and they provide a much more rounded oak flavor. I added 2oz to the secondary for 3 weeks.

...or you could go this route
https://www.homebrewtalk.com/showthread.php?t=33933

 

[Evan!]

Check out my recipe pulldown for my Double IPA recipe. Just about the best thing I've made. I soaked oak cubes in some gin and added that to the secondary (gin and all). I also have made a winter warmer where I soaked oak cubes and vanilla beans in bourbon for a week, then added the whole mix to secondary. It's delicious too.

Just be careful; I've over-oaked a few things, and it makes stuff really harsh. Which means whatever it is will need a long time to age before it's ready to drink.

All in all, I find that dark, roasty beers and very malty, hoppy beers take oak the best. The Wee Heavy that I oaked didn't accept it as well as I'd have like.

 

[mot]

i did an ipa from MW with oak chips I had them in the secondary for 2 weeks, they were really strong oak tasting right away it took about 1 1/2 months for them to mellow out.
Then by the time I got to the end of the batch the oak was not even noticable I wish I would have kept them in longer.

 

[comp]

Check out my recipe pulldown for my Double IPA recipe. Just about the best thing I've made. I soaked oak cubes in some gin and added that to the secondary (gin and all). I also have made a winter warmer where I soaked oak cubes and vanilla beans in bourbon for a week, then added the whole mix to secondary. It's delicious too.

Just be careful; I've over-oaked a few things, and it makes stuff really harsh. Which means whatever it is will need a long time to age before it's ready to drink.

All in all, I find that dark, roasty beers and very malty, hoppy beers take oak the best. The Wee Heavy that I oaked didn't accept it as well as I'd have like.

man that sounds yummy

 

[Brewtopia]

Originally posted by Evan!
Just be careful; I've over-oaked a few things, and it makes stuff really harsh. Which means whatever it is will need a long time to age before it's ready to drink.

Originally posted by mot
I had them in the secondary for 2 weeks, they were really strong oak tasting right away it took about 1 1/2 months for them to mellow out.

This is precisely why I prefer the oak cubes over the chips. The cubes better simulate barrel aging.

Edit: I see Evan! did use cubes in his recipe. American oak is harsher than the medium toast French oak that I normally use.