No Chill Cube Oaking

[IsonAd]

Dragging up an old thread bu am wondering if anyone else has tried this or Tony if you've done this again? I've just received some oak dominoes and am considering a barleywine, maybe ususinthis method

 

[OBeck]

Again, dragging up an old thread, but this looks AWESOME! I'm looking at brewing 4 or 5 beers for my wedding next year and reckon this could be one of them. I don't have a keg so I'm not too sure about carbonation, can you guys offer any recommendation on how best to carbonate a stout or porter like this? (That head is making me salivate!!!).

 

[manticle]

Belated reply to the above - just prime as normal but at a lower rate. For stout/porter, I'd be looking at 1.8 vol, no higher than 2 if you prefer more fizz.
I gas my stout kegs at about 120 kpa for 24 hours then just top up the headspace when the pour slows. Also not served cold. 10+ degrees for me.

Just kegged a stout originally cubed with a handful of toasted Glen Moray soaked french oak chips.
I ferment in the cube so oak remained during fermentation.
Beautiful stout, distinctly oak/red wine and vanilla.

Be good to see how it ages. Oak and beer are slightly distinct from one another atm, thinking time will help it integrate but I can vouch for the NC oak. Been meaning to try it for years (well ever since reading this thread)

 

[GalBrew]

Belated reply to the above - just prime as normal but at a lower rate. For stout/porter, I'd be looking at 1.8 vol, no higher than 2 if you prefer more fizz.
I gas my stout kegs at about 120 kpa for 24 hours then just top up the headspace when the pour slows. Also not served cold. 10+ degrees for me.

Just kegged a stout originally cubed with a handful of toasted Glen Moray soaked french oak chips.
I ferment in the cube so oak remained during fermentation.
Beautiful stout, distinctly oak/red wine and vanilla.

Be good to see how it ages. Oak and beer are slightly distinct from one another atm, thinking time will help it integrate but I can vouch for the NC oak. Been meaning to try it for years (well ever since reading this thread)

So what was your oaking rate into the cube Manticle?

 

[manticle]

Handful of chips,toasted, soaked in single malt for a few days.
Pretty rough measurements I'm afraid.

 

[barls]

sounds about the same as me. i used a handful of med+ hungarian in a few things. works well.
i have a rough idea it was about 40 grams per cube.