GrumpyPaul
Well-Known Member
I have done a brew once before using oak chips (way back when I had no idea what I was doing) but I am planning on doing another one soon and have been DASFFSing bit about it.
From what I have read 1g/L seems to be the recommended amount of oak chips to use and generally leave it on the oak until you are happy there is enough oakiness by tasting periodically.
Would it be a case that if I used more than 1g/L of oak that the amount of time to get the desired flavour would be less because there would be more surface area of the oak?
I am planning on soaking the oak in bourbon for a couple of weeks before transferring onto the oak into a secondary.
Last time I did it I poured the oak and bourbon in - while it was still very nice the bourbon flavour was a bit stronger than I wanted. This time I will drain the bourbon off and just throw the soaked oak in.
I am also thinking I might use a keg for the secondary (with the oak in it) and then transfer via filter to another keg for serving.
Would the filter have any adverse effect and strip the oak flavour?
Given I am going to use a keg for secondary and it will be sealed up tight and purged of oxygen - it won’t matter if I leave it in in the fermenting fridge or not.
Does the temperature have any effect on the oakiing?
From what I have read 1g/L seems to be the recommended amount of oak chips to use and generally leave it on the oak until you are happy there is enough oakiness by tasting periodically.
Would it be a case that if I used more than 1g/L of oak that the amount of time to get the desired flavour would be less because there would be more surface area of the oak?
I am planning on soaking the oak in bourbon for a couple of weeks before transferring onto the oak into a secondary.
Last time I did it I poured the oak and bourbon in - while it was still very nice the bourbon flavour was a bit stronger than I wanted. This time I will drain the bourbon off and just throw the soaked oak in.
I am also thinking I might use a keg for the secondary (with the oak in it) and then transfer via filter to another keg for serving.
Would the filter have any adverse effect and strip the oak flavour?
Given I am going to use a keg for secondary and it will be sealed up tight and purged of oxygen - it won’t matter if I leave it in in the fermenting fridge or not.
Does the temperature have any effect on the oakiing?