Schmoogdaddy
Well-Known Member
For my second annual traditional New year's Day brew, I will be making a Wee Heavy Scotch ale. I thought this would be a good one to get some oak flavor into. I have some oak firewood that has been indoors for 5 years. I wanted to cut some into cubes and toast it myself. After doing some research I have discovered that it is red oak. I have read several posts stating not to use red oak, but I never saw the reason other than red oak is porous and is not good for barrels. Can anyone tell me if red oak puts an undesirable flavor into the beer?
I know it would be simple to go to the LHBS and pick up some French, Hungarian or American white oak, but this red oak I have has some sentimental value to me and I want to use it if I can.
Help anyone? Thanks.
I know it would be simple to go to the LHBS and pick up some French, Hungarian or American white oak, but this red oak I have has some sentimental value to me and I want to use it if I can.
Help anyone? Thanks.