aryoung1980
Well-Known Member
I brewed up a 5 gallon batch of Wee Heavy, 1.078/1.023, three weeks ago. Today I bottled two gallons as is. The other three gallons I racked onto 0.70 ounces of medium toast French oak cubes which were soaked in 4 ounces of Oban 14 single malt scotch.
I have two ambient temperatures in my house which I could let this age. 68 degrees upstairs or 54-58 degrees in my basement. I know the cooler temps will slow the aging process.
I'm leaning towards using the basement, 54-58 degrees, since I am in no rush to bottle this. However, I thought I'd ask the community which temperature they would recommend.
This is only the second time I've oaked a beer and the first time I'm using cubes. I'm hoping for some input with the nuances of oak aging beer.
I have two ambient temperatures in my house which I could let this age. 68 degrees upstairs or 54-58 degrees in my basement. I know the cooler temps will slow the aging process.
I'm leaning towards using the basement, 54-58 degrees, since I am in no rush to bottle this. However, I thought I'd ask the community which temperature they would recommend.
This is only the second time I've oaked a beer and the first time I'm using cubes. I'm hoping for some input with the nuances of oak aging beer.