Adding Wood (oak) Chips

[GrumpyPaul]

2 questions,

1. how much oak chips? is it like a dry hopping thing where more weight = less time?

2. do they need to be submerged or floating is OK?

Try my swap beer that had 1g per litre of oak chips.... then if your going to the club dinner try the beer brewed for MB club dinner - same recipe with 2g per litre.

It was supposed to be an experiment on my part to see if twice the Oak = half the amount of time.

Problem is I am **** a keeping records.

I know the first one (swap beer) sat on Oak for 3 weeks. The second one I lost track of time - I think it went close to 3 weeks also.

Regardless if time I just tasted it every few days until I was happy it was "just a bit more" oaky that I wanted. (on the basis it would mellow with age)

I did mine into a corny with the oak in it - so I could seal it all up with CO2 and it would matter how long I left it.

Second time I did it I put the oak in a small hop bag an hung it in the corny with a bit of dental floss - that way it was easy to remove the Oak when ready.

 

[AndrewQLD]

I still think about that beer.

Thanks beersom I have an 18 mth old bottle left of the last generation of that beer using the MJ Belgian yeast and it's beautiful, pm me your address and I'll send it down.

 

[manticle]

Did I get the same one when I won the xmas lotto Andrew? Great beer if so.

 

[AndrewQLD]

Yes, I think that might have been the first brew I did manticle.

 

[Adr_0]

as I have managed to survive my rock star 20's, I was given a 10L cask for my bday over the weekend.

I was going to keep it under the house and fill it with port/red wine, but my wife is a big fan of Innis and Gunn and an oaked Belgian sounds incredible.

am I better off using this for port and throw some chips into the fermenter? has anyone conditioned a beer in a cask before?

 

[barls]

not sure i posted this before. but heres some info on oak aging
View attachment poster iufost final.pdf

 

[mr_wibble]

lol Petesbrew, Chamomile tastes bloody awful, though it is good for both your nervous system & antibacterial & antifungal, chamomile tea is very good for your veggie patch as is growing it near any plant,

It's about the last herb I'd consider tainting a beer with.

I humbly disagree.

It goes rather well in a wheat beer, providing complex, but moderate floral, honey-like aromas.

I used fresh-dried flower heads from my mother-in-law's garden. Dried them myself, then froze until ready.

Perhaps using chamomile _tea_ (which seems to be mostly leaves, *ugh*), is the problem ?

 

[AndrewQLD]

as I have managed to survive my rock star 20's, I was given a 10L cask for my bday over the weekend.

I was going to keep it under the house and fill it with port/red wine, but my wife is a big fan of Innis and Gunn and an oaked Belgian sounds incredible.

am I better off using this for port and throw some chips into the fermenter? has anyone conditioned a beer in a cask before?

I believe Ross from Bacchus Brewing has been dabbling in barrel aged beers.

 

[Yob]

Matt from Boatrocker has a fantastic Whiskey aged +%10 stout

Linky + Crafty Pint Review