Quick question

[the_ale_scale]

what's the difference between finishing, aged and fermentation oak cubes?

 

[m00ps]

Huh? I dont think you are comparing apples to apples there. "Finishing" a beer with oak cubes sounds like adding them once the fermentation has been complete for a subtle oak character. "Aged" sounds more like a description of the cubes themselves maybe? Like type of wine/liquor they used to hold? Or possibly aging a beer for a long time in oak barrels for a prevalent oaked character. Then "fermentation" sounds like you are using it to impart brett/bacteria that is contained into the oak cubes into the beer for a secondary wild fermentation

As far as I know, none of those are "types" of oak cubes. Thats like French, American, dark, light, etc

 

[the_ale_scale]

I was looking online at my options for cubes at my local supply store and those popped up as well as the with oak, French, dark toast ect. Glad to see I'm not the only confused one

 

[Hello]

Can you provide links? I'm confused as well.

 

[vwmasstransit]

^^^ I agree with what she said...

 

[the_ale_scale]

http://www.homebrewing.org/search.asp?keyword=Cubes+

 

[Mishraile]

Well, I am flummoxed.

 

[flars]

These oak cubes are under the "Spirits & More" tab. Different than what is under the "Beer Ingredients" tab. Could be interesting to use in beer though.

 

[unionrdr]

Huh. Never heard of those. Red oak sounds like it'd make a good ale to go with Santa Maria bbq?...

 

[Teromous]

I looked on the Brewcraft website and they don't have any more information than the retailers provide. They are "blends" of American and French Oak. Categorizing them based on use sounds like a marketing gimmick to get people to buy three times as much of their product. Regular oak cubes have worked great for me.