JackiePaper
Active Member
I have an enormous Belgian (1.112 OG, currently 1.012) that I would like to add some mild oaky flavors too. It seems most everybody soaks their oak in some type of spirits prior to adding (some even adding all the soaking liquor to the beer!). But, why soak the oak? I'm certain it adds the flavor of your favorite liquor, but is it always an improvement over the 'bare' wood by itself? I would love to hear experiences from batches with oak that was not soaked!
Cheers!
Cheers!