Oak Aging a Wee Heavy

[GryphonBrew]

Ok. I have a question on the oaking. I've read up on it a alot, but there's one thing I'm still not sure on.

It's a monster of a wee heavy... 17.5% at this point. I will be oaking this on 2oz of Lagavulin soaked med toast french oak cubes for 11 months, then kegging for 1 month before serving... Is that enough time OFF of the oak or are you supposed to let it age again for an extended period after you pull it from the oak?

 

[Lucky_Chicken]

I don't age mine more than a month off the oak... a lot of times it isnt more than a couple weeks off oak. I think you will be good with your plan!

 

[ReverseApacheMaster]

It's just a matter of taste. It's easy to over-oak beer by letting the oak sit too long. The only way to mellow the oak is time, so that might mean you need to take the oak out and age it until it mellows.

 

[flatrockbrewing]

I have a wee heavy in a 10 gallon oak rum barrel for about three weeks now and it hasn't picked up much oak flavor. I think barrel size makes a difference in aging time.

 

[GryphonBrew]

Good stuff. Thank you for the replies all. I guess I'll have some time to see what is best since I'm doubting I'll go through it very quickly given the high abv.

 

[Apendecto]

Damn dude. How did you get it so massive?

 

[GryphonBrew]

Damn dude. How did you get it so massive?

First off.. "That's what she said"....

But to answer your question seriously: I started off with a really high gravity wort, a ton of healthy yeast, and then I fed it more DME and yeast nutrient as it was in primary. I was pretty shocked by it to. Infact I posted a question about my suprise. Then it just kept going after that.

Here's the link:

https://www.homebrewtalk.com/f163/16-56-possible-258963/