I've got a relatively big English-style ale in secondary, soaking on bourbon-ified oak cubes. I tasted a sample when racking to secondary, and (I think) it's cidery due to being "green"/under conditioned. It's got a sharp alcoholic bite, yet is overly sweet at the same time.
I hit my target gravity after 13 days in primary, so I don't think that's the issue. I also don't have any reason to think it's contaminated.
Anyway, everything I've read about oaking beers says to taste it as you go, and then bottle when it's got the level of oak flavor you like. But if the beer is already green and off-tasting, how do I know if the level of oak is right? I don't want to "over-oak" it.
I'm planning to taste it this weekend (after 2 weeks on the oak). I'm hoping the beer itself will have matured more so I can get an accurate read on the flavor.
Has anyone else had a similar problem? Suggestions?
I hit my target gravity after 13 days in primary, so I don't think that's the issue. I also don't have any reason to think it's contaminated.
Anyway, everything I've read about oaking beers says to taste it as you go, and then bottle when it's got the level of oak flavor you like. But if the beer is already green and off-tasting, how do I know if the level of oak is right? I don't want to "over-oak" it.
I'm planning to taste it this weekend (after 2 weeks on the oak). I'm hoping the beer itself will have matured more so I can get an accurate read on the flavor.
Has anyone else had a similar problem? Suggestions?