luckybeagle
Making sales and brewing ales.
I brewed an OG 1.091 > FG 1.021 (ABV: 9.19%) Russian Imperial Stout two weeks ago to the day. It finished fermentation in about 9 days in my temp controlled fermentation chamber (67F), so I added 1 ounce of American Medium Toast oak cubes and a tablespoon of the Jim Beam I had it soaking in since brewday to the carboy (primary). I tasted a sample on day 14 (about 4 days with oak) and cannot perceive any real oak flavors yet.
I am more than happy to wait a month or two for the oak to impart flavor, but I'm also nervous about keeping the beer on the yeast cake for that long. Should I rack to secondary onto fresh (boiled) oak cubes for longer bulk conditioning? If so, how much does temperature become a factor since fermentation is completed? Can I do it at room temp instead of the 67F I was fermenting at? Or should I just leave everything in primary and not worry about the extended contact time with the yeast cake? I'd really like to brew another beer if I can keep it at room temp as my ferm. fridge is only good for one carboy.
Any suggestions/advice on this would be greatly appreciated.
I am more than happy to wait a month or two for the oak to impart flavor, but I'm also nervous about keeping the beer on the yeast cake for that long. Should I rack to secondary onto fresh (boiled) oak cubes for longer bulk conditioning? If so, how much does temperature become a factor since fermentation is completed? Can I do it at room temp instead of the 67F I was fermenting at? Or should I just leave everything in primary and not worry about the extended contact time with the yeast cake? I'd really like to brew another beer if I can keep it at room temp as my ferm. fridge is only good for one carboy.
Any suggestions/advice on this would be greatly appreciated.