I took notes on that episode because I wanted to try it in the future. Hope this helps:
71b-lots of fruitiness, can pitch with beer yeast. No other yeasts can be.
1118-Neutral, with winey character. Grapey, general fermented fruit and estery.
K1V-1116-Stone fruit/peach quality. Use in wheats? For apricot/peach character
GRE-Red wine, fresh berry impact. Scottish ale with this, stout, porter?
BM-45-Cherry, strong effect on mouthfeel without long chain sugars.
Wine mouthfeel is from autolysis products.
L2226-Berrylike
OAK
-Sweetness and roundness of American oak round out roasted grains compared to Hungarian and French oaks.
-Timing of addition changes impact of oak. Low level of oak cubes in the ferment makes a nice finish (1 oz / 5 gallons) usually 1-2 weeks. 4oz of water + cubes in microwave up to boil 2 times. Add entire thing to fermenter. Steaming them speeds the process up.
- Adding oak in secondary doesn’t allow them to get as integrated.
-During fermentation, yeast metabolize vanilla.
-Oak adds longevity to beer.
-Get slightly more than you want, then remove it.
Heavy toast American for stouts and porters.
Blending cubes-
American- sweet, perfumey but not much structure
French-complex, but not minerality
Hungarian-structure