Help Support Aussie Homebrewer by donating:

  1. We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.
    Dismiss Notice

No Chill Cube Oaking

Discussion in 'Off Topic' started by Tony, 29/7/12.

 

  1. Tony

    Quality over Quantity

    Joined:
    26/4/04
    Messages:
    7,168
    Likes Received:
    275
    Gender:
    Male
    Posted 29/7/12
    interested in peoples thoughts on this.

    I'm thinking if chucking some rum barrel chips into a cube of porter and letting it sit like this for a month or 2, and then ferment.

    I'm wondering if its the alcohol that pulls the oak character and if it will work in an unfermented wort?

    cheers
     
  2. bum

    Not entitled to an opinion

    Joined:
    19/2/09
    Messages:
    11,585
    Likes Received:
    908
    Home Page:
    Posted 29/7/12
    I'd also wonder to what degree active fermentation might scrub the oak/rum flavours.

    Interesting idea, Tony. Keep us informed.
     
  3. Hippy

    Well-Known Member

    Joined:
    7/6/10
    Messages:
    453
    Likes Received:
    53
    Gender:
    Male
    Posted 29/7/12
    Not really sure about how the chips work but with barrells it's extremes of temperature that give spirits such as bourboun the oak character. When the barrells experience high temps they absorb the liquid into the oak which is then sqeezed back out when temps plummet down. The difference between a bottle of maker's mark and Jim beam is simply where the barrells are stored in the warehouse. The barrels stored high up experience the greater extremes of temp and become smoother and more flavoursome than there counterparts stored on lower racks. Obviously they are given more time to age as well.
    I've got no idea if or how this relates to oak chips in porter though.
     
  4. dmac80

    Well-Known Member

    Joined:
    10/12/08
    Messages:
    217
    Likes Received:
    14
    Gender:
    Male
    Home Page:
    Posted 29/7/12
    I'd imagine you'd have trouble controlling the amount of oak flavour you get with this method, i cold conditioned a beer on oak chips and racked it off when i felt it was right.

    From what Hippy said it may have been better for me to just sit it in the shed, rather than cold condition it on the oak.

    I'm sure which ever way you do it, it'll turn out a nice beer
     
  5. Tony

    Quality over Quantity

    Joined:
    26/4/04
    Messages:
    7,168
    Likes Received:
    275
    Gender:
    Male
    Posted 29/7/12
    Hmmm....... sounds like no chill Rum oaked porter heaven.

    rack it onto the chips hot and leave it for a couple weeks in the cool garage, see how it goes.

    Only one way to find out!

    and if it works, it saves the risk of infection while the beer is sitting in secondary on some dirty timber chunks.

    Now to try and work out how much timber to use! I have 100g, i think i will use it all :)
     
  6. crozdog

    Lunchbox Legend!

    Joined:
    29/8/05
    Messages:
    1,413
    Likes Received:
    18
    Home Page:
    Posted 29/7/12
    interesting experiment tony.

    I can't offer any advice, but can say Stu & I made a ripper stout a few years back, half of it we fortified with some vodka that i'd soaked in JD barrel chips for a month. Turned out great - had a bit of kick as well as the oak;-)
     
  7. _HOME_BREW_WALLACE_

    Professional Drunken Yahoo!

    Joined:
    30/6/09
    Messages:
    1,364
    Likes Received:
    65
    Gender:
    Male
    Posted 29/7/12
    Hey tony, i have looked into this aswell (not no chill, but secondary), and some of the advice i was given was to toast the chips in a dry frypan and soak them in rum/bourban/etc.........

    The soaking may work better in secondary, but i would consider toasting them then adding them to the cube.
     
  8. Tony

    Quality over Quantity

    Joined:
    26/4/04
    Messages:
    7,168
    Likes Received:
    275
    Gender:
    Male
    Posted 29/7/12
    Toasting makes sense.

    I have got a 1/4 bottle of bundy thats been sitting under the bar for the last 3 years because i don't drink it (any more)

    Might toast the chips up and put them in a jar with the rum while hot, let sit for a couple weeks till i make the porter, drain, add chips to the cube and discard the bundy :p
     
  9. _HOME_BREW_WALLACE_

    Professional Drunken Yahoo!

    Joined:
    30/6/09
    Messages:
    1,364
    Likes Received:
    65
    Gender:
    Male
    Posted 29/7/12
    dont you dare discard the bundy............ Post it to me and i'll drink it!

    :icon_offtopic: My time away in Dalby re-united me with the long-lost friend. Dunno if it is the best or worst thing yet but by-god I missed her! :wub:
     
  10. Tony

    Quality over Quantity

    Joined:
    26/4/04
    Messages:
    7,168
    Likes Received:
    275
    Gender:
    Male
    Posted 29/7/12
    haha i may keep it for a xmas cake or something.

    I have a love for single malt whiskey's and bundy dont cut it for me no more im afraid. And it makes me a bit punchy, so i steer clear of it these days.
     
  11. Tony

    Quality over Quantity

    Joined:
    26/4/04
    Messages:
    7,168
    Likes Received:
    275
    Gender:
    Male
    Posted 29/7/12
    Just heated a thick copper based SS pan and toasted off the chips until they were really hot, not quite smoking but fragrant timber aromas filled the kitchen.

    [​IMG]

    [​IMG]

    Put them in the jar and tipped in the rum.... it hissed and fizzed as i put on the lid.

    [​IMG]

    Its cooled now, and it smells AMAZING!

    and what rum that hasnt been soaked up into the timber had gone the color or tooheys old.

    Im getting a bit excited about this!
     
  12. raven19

    Homer is God

    Joined:
    24/9/08
    Messages:
    5,297
    Likes Received:
    20
    Gender:
    Male
    Home Page:
    Posted 29/7/12
    I was thinking you might be going bigger cubes - and thickness of the wood may be an issue re harboring nasties (as such I would be reluctant adding to wort). But finer (smaller) chips like that look like a good alternative fella!
     
  13. barls

    causer of chaos and mayhem

    Joined:
    30/1/05
    Messages:
    6,167
    Likes Received:
    783
    Gender:
    Male
    Posted 29/7/12
    i did this with this years sour brown. but i used medium plus cubes.
    tasted wonderful.
    id use cubes as they are there for a longer time and give a rounder flavour.
    where as chips tend to be a quicker and harsher flavour.
     
  14. Thirsty Boy

    ICB - tight shorts and poor attitude. Fuck yeah!

    Joined:
    20/5/06
    Messages:
    4,544
    Likes Received:
    103
    Gender:
    Male
    Home Page:
    Posted 30/7/12
    I've had a beer where the brewer oaked the HLT - distinctly oakey indeed it was. I dont think you'd need to age it in there, just let it cool overnight and go. might be an idea to be fairly conservative with the amount... ireckon it'll give a "lot" of oak character in the cube.
     
  15. tipsy

    Well-Known Member

    Joined:
    27/6/06
    Messages:
    104
    Likes Received:
    5
    Gender:
    Male
    Posted 30/7/12
    I did a RIS with 100g of chips in the secondary for a week and it was plenty, maybe too much.
    Time will tell.

    +1 to the conservative amount.
     
  16. Tony

    Quality over Quantity

    Joined:
    26/4/04
    Messages:
    7,168
    Likes Received:
    275
    Gender:
    Male
    Posted 30/7/12
    ok will make a 35 liter batch and split the chips between 2 17 liter cubes.

    One will be fermented fairly fast and the other can sit for a while to see what difference it makes.

    only one way to find out hey.

    I must say........ the jar of chips and rum smells good :)
     
  17. bradsbrew

    Who's up for a pint?

    Joined:
    22/5/08
    Messages:
    0
    Likes Received:
    3
    Gender:
    Male
    Posted 30/7/12
    What style was that thirsty?

    Tony this is an awsome idea, I,ve done the oak chips soaked in jamacian rum and added to a keg of stout but I got more rum than oak. In the cube makes sense once someone suggests it. Could work in a few styles.

    Cheers
     
  18. manticle

    Standing up for the Aussie Bottler

    Joined:
    27/9/08
    Messages:
    25,707
    Likes Received:
    6,117
    Gender:
    Male
    Location:
    Glenorchy, TAS
    Posted 30/7/12
    Have a sip on the bundy when you go to use the oak just to surprise yourself.

    Like you I prefer a decent single malt for my brown spirits. I have soaked french oak in a cheaper whisky before (covered, in fridge, for a week) and used the chips in a beer. New character of the whisky was delicious. Much darker in colour, distinctly oaky.
     
  19. Steve@PMF82

    Simplicity is perfection

    Joined:
    13/11/10
    Messages:
    883
    Likes Received:
    3
    Gender:
    Male
    Home Page:
    Posted 30/7/12
    REALLY interesting idea.

    Looking forward to hearing results of experiment.
     
  20. Tony

    Quality over Quantity

    Joined:
    26/4/04
    Messages:
    7,168
    Likes Received:
    275
    Gender:
    Male
    Posted 30/7/12
    Oh.... and i do plan to drain the rum from the chips before adding......... I will save the dribble for Wallace :p
     

Share This Page