Oak chips timing effect on flavor

[RiccoStar]

After a few different experiments / brews I can say that personally the more time sitting in cubes or oak chips, my brew finishes with less oak flavor.

Does anyone else have the same experience ?

Seems most sources online claim more time with chips = more oak flavor, but I’ve had complete opposite experience.

My oak brews have always contained Brett which certainly can make a difference. It still stays with an oak essence, but it becomes more “blended” with the other flavors. A lot of times “normal” people don’t even notice the oak until I mention it.

Just wanted to rant and have someone tell me I’m not crazy. Lol

 

[catalanotte]

You didn’t share details like how much oak or for how long you have tried in the past. I have used between 1-2 oz of toasted oak cubes in a 5 gal batch with 5-10 days in a secondary and been very happy with the results. I find more than 2 oz to begins to be overpowering even for big beers. I usually soak them in bourbon for a few days to a week before adding which gives additional flavor. I would agree that a lot of the aroma you notice initially fades away and becomes more subtle after time.

 

[RiccoStar]

You didn’t share details like how much oak or for how long you have tried in the past. I have used between 1-2 oz of toasted oak cubes in a 5 gal batch with 5-10 days in a secondary and been very happy with the results. I find more than 2 oz to begins to be overpowering even for big beers. I usually soak them in bourbon for a few days to a week before adding which gives additional flavor. I would agree that a lot of the aroma you notice initially fades away and becomes more subtle after time.

Sorry about that. I’ve always used 3 oz of chips/ cubes. Per 5 gallons

Earliest I’ve tried was 5 days after oak. Very prominent oak/ wood flavor. The longest was about 1.5/2 years with French oak that I soaked in Cognac. At 2 months in it tasted wonderful, after a year and a half it lost all cognac and oak notes... (was a sour beer, hence the long age).

i have a braggot right now sitting on oak. Same experience. Strong oak flavor in the beginning, but now fading/blending with flavors with time (about 2 months in now).