What are some of your experiences with Oaking beer

[i4ourgot]

Just curious how you guys use oak in your beer looking to try something new.

 

[MaxStout]

Can you give some info on what kind of beer you are wanting to oak?

I oaked an RIS with 2oz. of toasted oak cubes soaked in 4oz. Maker's Mark. I dumped the cubes and whisky into the secondary and let it age for 4 months. It really added a nice flavor but not overpowering.

 

[kh54s10]

I have 4 oz. Hungarian Oak medium toasted chips. Yet to be used. I was thinking on the same lines as MaxStout. Soaked in something like Makers Mark and aged for a few months.

 

[bobeer]

Ive oaked strong ales, stouts, and ipas. Ive used bourbon with the strongs and stouts and white oak spirals in the ipas. I find the spirals work the best because theyre easier to use.
When i use bourbon i typically soak the chips for a few days then dump the whole thing in the primary. Ive aged a strong ale for as long as 6 weeks with great results. I've aged stouts for as little as a week and they were good also.
The ipas i dont use bourbon. I just use the wood for 3-4 weeks and dryhop during the last week. Turns out great.

 

[oakbarn]

We had a sorta failure with a wet hopped IPA ( fresh hops were obviously pick too early). Beer was good but not an I PA. We put 3 gal in a used 3 gal whisky keg , What a fortunate error as it was fab!!

 

[Calichusetts]

I do it with barleywines. I wanted to do it on the last one but my OG was off (only time all last year!) So I just made it into a hoppy strong ale

 

[edroberts]

Taste frequently to start!
I did a quick boil, then dropped about 4oz of medium toast french oak chips in an imperial stout for 3 months without checking. WAAAAAAAAAYY over-oaked. Was completely unpalatable for at least 4 months once it was bottled. It's finally getting to the point 6 months in where I can drink it without the overwhelming feeling I'm licking a charred barrel.

 

[d3track]

I have found that it fades fast!! Especially when I'm trying for a very strong oak flavor.

 

[i4ourgot]

I heard soaking the chips in water or microwaving them for a min helps with the intense oak flavor. Does the oak flavor completely go away with time or does it change with time, from the charred barrel to more subtle charred barrel and vanilla?

 

[msa8967]

Anyone use both oak soaked bourbon and with vanilla beans? If so, was there any preparation to the beans prior to soaking in bourbon?

 

[Hoppity]

Did a Honey Nut Brown Ale w/Bourbon Oaked secondary. Soaked the wood chips for 3 days in Maker's Mark. Used same hop bag into keg for 5 days. Was hoping to age for 3 months but holiday deadlines brought it front and center. Very well received at 2 months. My research indicated short exposure and long age for best results.

 

[rlmiller10]

Anyone use both oak soaked bourbon and with vanilla beans? If so, was there any preparation to the beans prior to soaking in bourbon?

You want to cut them open. Scraping is optional. If they are fresh, on can overpower a 5 gal batch.

 

[i4ourgot]

Sweet thanks for all the feedback. Going to give it a try.

 

[Oceantendency]

I've tried a French Oak Stave in an Old Ale for 2 weeks in secondary. Last Quad I did, I used 2oz of French Oak chips, I toasted at 180* for 20 mins, drowned 'em in 4oz of Maple Bourbon for 2 weeks, then just the cubes into the carboy for 10 days, gently shaking the carboy once a day just enough to move the beer around, but not enough to splash. Prepare to let it age a few months to allow that oaky flavor to mellow and really blend into the beer good.