tennesseean_87
Well-Known Member
A few years back I did a Yeti Belgian Imp Stout clone I found here with 3711 and it turned out very well. Since baby #2 is coming in January, and I couldn't brew right when we found out, I decided to scale the recipe back to export strength (OG 1.073) so it'd have plenty of time to age while baby gestates and be ready for consumption upon baby's birth. It's been fermenting 2.5 weeks and is down to about 1.008 with Belle Saison yeast.
Would this be a good candidate for oaking? Is it too thin/dry? How much oak for how long? Should I age in secondary and oak it right before bottling? I've never had much luck with oaking. I have a good bit of Jack Daniel's barrel chips at my disposal, though, and can soak in bourbon or cheap scotch.
Would this be a good candidate for oaking? Is it too thin/dry? How much oak for how long? Should I age in secondary and oak it right before bottling? I've never had much luck with oaking. I have a good bit of Jack Daniel's barrel chips at my disposal, though, and can soak in bourbon or cheap scotch.
