Oak cubes??

[millsbrew]

While I realize that the level of oak will vary by beer style and oak type being used, I'm trying to gauge when to add oak cubes to my sours. In American Sours, the few commercial brewery examples listed range from 3 months to 9 months. I've got a few sours in secondary and 1 in primary. I'm trying to figure out when to add the oak cubes. I know the rough amount of oak I will be using, but don't want to add it too early and have the beers not finish. They are Belgian strongs and an "American Sour".

Thanks.

 

[tbred]

When I brew my sours, I just throw my oak cubes in at the beginning of fermentation and leave them in until I bottle. IMO it is like fermenting in a barrel then. I haven't gotten any super oaky beers yet this way.

 

[mitchard]

I have a flanders red that is around 1 to 1.5 years old now. I believed I used an oz of medium toast american oak cubes (boiled separately) in five gallons in primary when I pitched 3763 Roeselare. Fast forward to now, and the oak is very noticeable. On my next run through, i'll be using less or adding it later on in the process. Its not harsh or anything, but there is a lot of oak coming through when compared to the flavor of the beer itself, rather than being complimentary. I've since added some tart cherry juice to the carboy, which has helped the balance a bit.

 

[TravelingLight]

I have a flanders red that is around 1 to 1.5 years old now. I believed I used an oz of medium toast american oak cubes (boiled separately) in five gallons in primary when I pitched 3763 Roeselare. Fast forward to now, and the oak is very noticeable. On my next run through, i'll be using less or adding it later on in the process. Its not harsh or anything, but there is a lot of oak coming through when compared to the flavor of the beer itself, rather than being complimentary. I've since added some tart cherry juice to the carboy, which has helped the balance a bit.

Still waiting on that cucumber lime recipe brother!

/sorry, no thread hijack

 

[secondbase]

I boil my oak cubes twice and add after primary fermentation has completed. At 16 months, the oak was not noticeable this way in my Bug County Blonde other than some complimentary vanilla and spice notes. I used 1oz for five gallons, soaked in Dubbonet Rouge.

 

[hopsandhops]

I boil my oak cubes twice and add after primary fermentation has completed. At 16 months, the oak was not noticeable this way in my Bug County Blonde other than some complimentary vanilla and spice notes. I used 1oz for five gallons, soaked in Dubbonet Rouge.

I added 1/3 oz medium+ french cubes to 3 gallons after racking to secondary. I also boiled them twice. Still waiting on results, but this is good info