Anyone make an Oak beer?

[jsheatz]

I remember when I lived in north Carolina of a beer called Red Oak, very good. I'm currently fermenting a red ale and thinking of spicing it up a little in a secondary fermenter. Anyone use oak before? Any advice?

 

[jeepinjeepin]

Red Oak isn't oaked though... Your options on oak are wide open. Chips, cubes, spirals, barrel. No toast, light, medium, heavy toast. American, French, Hungarian oak....

5 Gallon batch? If so, a couple ounces of cubes until it tastes right to you.

 

[Lucky_Chicken]

I do a whiskey stout that uses oak chips sanitized with whiskey to give it an aged in a whiskey barrel flavor... its very good! I leave it on the chips (medium toast, 4 oz, 1 cup of bourbon) for 10 days... the longer you leave it the more oaky taste you will get. Give it a try and let us know how it turns out.

edit... that was for a 5 gallon batch

 

[beng]

I used a couple toasted oak spirals (from northern brewer) in an imperial stout(OG 1.088). Turned out awesome! Mine sat on Oak and a couple vanilla beans for 9 months, and I'm glad I did it.