cernst151
Well-Known Member
I've got an imperial stout that's been bulk aging in a carboy for a few months and I was thinking I'd like to put a couple gallons of it on oak. I've got a couple 1 gallon fermenters and would like to try a little experiment. I'll do 1 gallon on oak chips soaked in dark rum for 1 week. The second gallon I'm debating between the same thing but leave the beer on for 2-3 weeks or 1 week with another liquor like bourbon or tequila. So, a few questions.
1) How much oak should I use per gallon
2) Has anybody ever aged in a tequila barrel or on tequila oak and know if it's any good? I have excellent sipping tequila to use for this so quality is not an issue.
3) Is 1 week enough or should I start longer?
4) How long should I soak the chips in advance?
4) Do I need to do anything to the oak chips before soaking them?
5) Northern Brewer carries a ton of oak options. Any recommendations on what would be best in an Imperial Stout? Chips or cubes? Toast or no? American vs French vs Hungarian? Etc.
1) How much oak should I use per gallon
2) Has anybody ever aged in a tequila barrel or on tequila oak and know if it's any good? I have excellent sipping tequila to use for this so quality is not an issue.
3) Is 1 week enough or should I start longer?
4) How long should I soak the chips in advance?
4) Do I need to do anything to the oak chips before soaking them?
5) Northern Brewer carries a ton of oak options. Any recommendations on what would be best in an Imperial Stout? Chips or cubes? Toast or no? American vs French vs Hungarian? Etc.