This is my first time aging on oak and I wanted to get some input on some details. I've read up quite a bit on peoples aging habits, but they forget to say their preference.
For example one person would say X amount of days on X oz of cubes for the right amount of oaked/whiskey flavor- but they wouldn't say whether or not they liked whiskey, or if they preferred the flavor addition to be more subtle. I like the taste of whiskey and would like to be prominent.
That being said, I have 3oz of American medium toast cubes that have been soaking in 16oz (bourbon and rye mixture) for 2 weeks and its time to put my porter in secondary. Should I
Throw in just the oak
Throw in just the whiskey- which now reeks of oak and tastes awful on its own (but may mix well?)
Throw in the oak with fresh whiskey
Some other idea
Thoughts? and thoughts on length of time in secondary? Thanks
For example one person would say X amount of days on X oz of cubes for the right amount of oaked/whiskey flavor- but they wouldn't say whether or not they liked whiskey, or if they preferred the flavor addition to be more subtle. I like the taste of whiskey and would like to be prominent.
That being said, I have 3oz of American medium toast cubes that have been soaking in 16oz (bourbon and rye mixture) for 2 weeks and its time to put my porter in secondary. Should I
Throw in just the oak
Throw in just the whiskey- which now reeks of oak and tastes awful on its own (but may mix well?)
Throw in the oak with fresh whiskey
Some other idea
Thoughts? and thoughts on length of time in secondary? Thanks