Two questions:
1) I've got 5 gallons of cherry brett brux that been fermenting for a bit and I'd like to add oak chips to impart a bit of that flavor. I'm thinking about adding 1oz of oak cubes from the HBS t gain that flavor. Since I've never added oak cubes before, what is the best way to do that? How long should I let it sit, two months?
2) I also have 5 gallons of raspberry brett brux that is way too sweet for me and I want to bottle it soon. Would adding 1oz of liquid lactic acid make this sour?
Thanks!
1) I've got 5 gallons of cherry brett brux that been fermenting for a bit and I'd like to add oak chips to impart a bit of that flavor. I'm thinking about adding 1oz of oak cubes from the HBS t gain that flavor. Since I've never added oak cubes before, what is the best way to do that? How long should I let it sit, two months?
2) I also have 5 gallons of raspberry brett brux that is way too sweet for me and I want to bottle it soon. Would adding 1oz of liquid lactic acid make this sour?
Thanks!