Oak Chips in a Strong Scottish Ale?

[gfries]

I'm debating on using some oak chips in the secondary to gain some oaky flavor on a Strong Scottish Ale. Going into a carboy for another month at near 50deg temp on top of the oak chips. then bottle and age for another month. I'm pretty sure it will do what i want but I'm also sure someone has done this before with success's and failures and i'm trying to avoid the latter Any responses are appreciated!

 

[chromados]

You dont really want to use chips for longer than a week as they impose oak flavor very quickly. If you want to do longer term aging go with cubes. But if you go the cubes route you will want the oak cubes in contact with the beer for at least 6 months. Just need to decide how long you want to wait but I can assure you that if you wait for the cubes to work you will not be disappointed.

Chromados

 

[passedpawn]

I think that is a great idea. I'll do that with my next strong scotch too. Cigar City here in tampa has made several versions of their Big Sound strong scotch on bourbon barrel, cherry wood, etc. I think this link will get you a bunch of reviews of their strong scotch and the varieties. Maybe that will help.

http://beeradvocate.com/search?q=big+sound&qt=beer&retired=N

 

[Golddiggie]

I second tossing the chips in favor of cubes. I would also look into using staves or spirals. With all of those (except chips) you'll get more depth of oak flavor to the brew. It will also not change on you as it will with chips (at least IME).

I also have a big wee heavy on deck (need to check my inventory, but think I'll need more grain before I can brew it). I plan on aging mine on 3oz of medium toast oak cubes for at least a couple of months. I'll pull a taste sample after a month, and then every month after that to decide when it's time to get off the oak. Since I'll be kegging this batch, I might put some oak cubes into the kegs for even more contribution. I also have a couple of spirals that I could use... I have plenty of time to decide, since it's probably going to be on the yeast cake for a couple of months, before it gets put onto oak.

 

[gfries]

Thanks for the responses guys, I went with the cubes. I will be aging it with them for another week pull a taste and see what happens, if the oakiness that i'm looking for isnt' there i'll give it a few more weeks and see. I don't have 6 months for it or i'd let it go longer. I'm trying to get this one ready for http://www.bigbeersfestival.com/big-beers-homebrew-competition.html I have another month, my test batch with no oak is on tap now and from what I can tell it's meeting guidelines without issues. I'm just trying to add a little extra to it to put it over the top.

Thanks again and happy brewing!

 

[gfries]

Hey all I decided against submitting this beer as I don't think it's ready yet. I'm going to brew it again here shortly as i have a couple upgrades that i did to my fermentation process. so maybe next year.

Other than that the taste of the beer is awesome, a good level of oak but not overpowering, scotch Musky tones, and that malt character of a scottish ale that is awesome