I have an American Barleywine 1.11 OG (1.022 FG = 11.55% ABV) that I'm contemplating aging for a few months on oak cubes.
I brew 10g at a time, so one keg I am dry hopping immediately and serving young (like a malty triple IPA). The second keg, I'd like to age (in the keg) on oak cubes for at least 3 months then dry hop and serve after aging. I plan to "cellar" age at a constant 55 degrees Fahrenheit.
I'd prefer to "set it and forget it" for a few months rather than having to constantly tasting it. My understanding is that oak cubes take longer to absorb so its harder to overdo it with them. If need by I'll hook up a picnic tap and taste every few weeks. But I strongly prefer the lazy route if possible.
I'd like to pull subtle vanilla and coconut flavors from the oak. Not interested in a strong bourbon flavor, but a subtle one is ok.
A few questions:
1) I've read that new oak has tannins in it. Would it make sense to soak in bourbon then simply discard the bourbon before adding? I don't want strong bourbon flavor, but subtle is ok.
2) How much oak cubes & how long (at 55 degrees F) per 5g corny keg. I don't want to risk overdoing it.
3) What kind of oak and toast level?
I brew 10g at a time, so one keg I am dry hopping immediately and serving young (like a malty triple IPA). The second keg, I'd like to age (in the keg) on oak cubes for at least 3 months then dry hop and serve after aging. I plan to "cellar" age at a constant 55 degrees Fahrenheit.
I'd prefer to "set it and forget it" for a few months rather than having to constantly tasting it. My understanding is that oak cubes take longer to absorb so its harder to overdo it with them. If need by I'll hook up a picnic tap and taste every few weeks. But I strongly prefer the lazy route if possible.
I'd like to pull subtle vanilla and coconut flavors from the oak. Not interested in a strong bourbon flavor, but a subtle one is ok.
A few questions:
1) I've read that new oak has tannins in it. Would it make sense to soak in bourbon then simply discard the bourbon before adding? I don't want strong bourbon flavor, but subtle is ok.
2) How much oak cubes & how long (at 55 degrees F) per 5g corny keg. I don't want to risk overdoing it.
3) What kind of oak and toast level?