pac4life88
Member
Hi all. First time posing, long time reader of the forums. I have a question that I couldn't find an answer to, and I apologize if it's been discussed before.
I plan on brewing a old bruin or flander's red that I would like to age on some red wine soaked oak cubes. I think I have my recipe and technique down but I was wondering about how long people recommend aging the oak cubes on the red wine before adding it to the beer. I'm looking for a flavor that is comparable to ageing the beer in an actual wine barrel, so a nice balance between the oak, wine and sourness of the beer. I would like to add the oak and none of the wine for flavor if possible. Time is not a constraint.
Any suggestions would be great and if anyone has other recommendations around process, please feel free to let me know. I am not a sour novice but by no means an expert either.
I plan on brewing a old bruin or flander's red that I would like to age on some red wine soaked oak cubes. I think I have my recipe and technique down but I was wondering about how long people recommend aging the oak cubes on the red wine before adding it to the beer. I'm looking for a flavor that is comparable to ageing the beer in an actual wine barrel, so a nice balance between the oak, wine and sourness of the beer. I would like to add the oak and none of the wine for flavor if possible. Time is not a constraint.
Any suggestions would be great and if anyone has other recommendations around process, please feel free to let me know. I am not a sour novice but by no means an expert either.