I think that's a great idea. If you have 8 months I'd add the oak at a verrry low level to start, and then taste after a month, then add a bit more and so on until the level begins to be where you want. You get a better/rounder/more dynamic flavor profile from the oak when its in contact with the beer for longer. But of course, you don't want too much oak flavor/tannin/etc. However, the oak character will fade over time, if you're planning on keeping the bottled beer for a long time, you'd want the oak character a little higher at bottling(with the expectation that when you start drinking them months away the oak will have mellowed to a good level).kaj030201 said:what about using a much lower amount of oak chips for the duration?
Make sure you hold them in an 190 °F oven for about an hour to make certain nothing is living on the outsides of those.kaj030201 said:
great idea! i actually hadn't thought of that. i was probably going to boil them, but the oven will keep much more of the flavor. thanks!zoebisch01 said:Make sure you hold them in an 190 °F oven for about an hour to make certain nothing is living on the outsides of those.
That is a great find! Thanks for the link.:rockin:kaj030201 said:
That's because most don't want(or have not) to wait that long.kaj030201 said:it seems like most of you think less contact time is better. i dont want my beer to taste like oak juice.
What if you added less oak? Would one cube for 8 months be overpowering? I don't know of any commercial wine or beer that is aged on oak for only two weeks. There are various reasons for this, but I think one is that a large amount of oak for a short period does not yield as good a finished product as less oak for longer periods.ohiobrewtus said:I've only used oak chips once. I used 2 oz. for two weeks and the oak flavor was overpowering for 4 months. After that it started to subside and after 6 months of again it finally had the character that I was looking for.
I can't even imagine what 8 months of aging with oak would do.
http://www.beertools.com/html/recipe.php?view=7190explosivebeer said:By the way Kaj, how are you getting your brew up to 18%?? I'd be curious to see the recipe and methods you're using.
wow thats a long time and a lot of oak! sounds like a very enticing brew... i feel a little better about my numbers now.wild said:I made an Oak Aged Bourbon Porter using 4 oz. of medium American chips and 2 oz. of medium French chips (I had the French left over from a previous brew). Soaked them in Jim Beam Black Label for a week and added them to the secondary. I let the secondary sit for 7 months. Kegged in July and tapped in December. It's very oaky but very nice.
Got my bourbon and wine oak chunks in the mail yesterday- they smell AWESOME! I cant wait to use them!kaj030201 said:
Sorry to drag this out....but just for arguments sake, Firestone Walker splits their batches of Double Barrel Ale and puts the portion for only 1 week on oak.I don't know of any commercial wine or beer that is aged on oak for only two weeks.
The Firestone Union incorporates 60-gallon, medium-toast American oak barrels. The portion of beer that is fermented in the Firestone Union is racked to oak barrels 24 hours after pitching (adding yeast to) the unitank. The beer ferments in the oak for one week, after which it is racked and blended back to the unitank.