oak in secondary

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Surfman

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i just brewed my first stout and decided to condition it over oak chips in the secondary, has anyone tried this with a stout, if so what were the results??:mug:
 

brewt00l

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Oaked Stout? You could grab a bottle of Oak Aged Yeti from Great Divide if you want to try a commercial example.
 

Saint Arnould

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how much oak are you all doing for a five gallon batch? And how long? I am brewing a DFH Midas Touch Clone (Malt, Grape juice, honey, and saffron!!!!) and thought some oaking could further blur the lines between beer/wine/mead......
 

Saint Arnould

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Sweet! and does two weeks in the secondary sound about right? I am not gonna drink this stuff for months, so it should mellow out.....
 
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Surfman

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hey saint i actually used 2 oz, i checked my recipe, but from what i read you can use more, i just wasnt sure how it would turn out so i went conservative this time. I gonna leave it in secondary for about 2 weeks
 

c.n.budz

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Stouts can handle oak very nicely. In the future you may want to try oak cubes. They're more consistent, flavor strength wise, than chips due to the cubes all having the same surface area.
 

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