So,
I made what is essentially this recipe, with a few different hop additions (Saaz as the late hop instead of Hallertau). It has gone through primary fermentation, a diacetyl rest and is now lagering in the secondary at 4C. I added 100g of American oak chips to the secondary a week ago. Upon tasting it today, it has quite an oaky character.
Is it time to transfer to another secondary minus the oak chips? The recipe says to leave them in for two weeks, but I'm worried that it might end up too oaky. Will the oak flavour fade with time?
I made what is essentially this recipe, with a few different hop additions (Saaz as the late hop instead of Hallertau). It has gone through primary fermentation, a diacetyl rest and is now lagering in the secondary at 4C. I added 100g of American oak chips to the secondary a week ago. Upon tasting it today, it has quite an oaky character.
Is it time to transfer to another secondary minus the oak chips? The recipe says to leave them in for two weeks, but I'm worried that it might end up too oaky. Will the oak flavour fade with time?