Homebrewers Association | AHA Forum
General Category => Kegging and Bottling => Wood/Casks => Topic started by: steelersrbrun on May 15, 2011, 05:32:59 PM
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I made a strong brown ale and I racked to secondary over 3ozs of Jack Daniels soaked american medium toast cubes. After two hours the yeast I racked over has covered the cubes. Will this affect the oak flavor transfer....will I get get good oak flavor in 8 weeks?? Should I have suspended the cubes in a hop bag?
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It is all "In there" together and IMO, you will prolly be ok, you can always swirl
the Keg and move the liquid around a bit...then let it re-settle....what a pain eh?
Aren't the cubes floating?
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Secondary on wood chips used to be a common practice to help clear the beer. Budweiser still does it. They boil all the flavor out of the beechwood first.
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It is all "In there" together and IMO, you will prolly be ok, you can always swirl
the Keg and move the liquid around a bit...then let it re-settle....what a pain eh?
Aren't the cubes floating?
Nope....the cubes have been soaking in whiskey for about 3 months...they sank like stones.
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Interesting. IMO, their flavor contribution will still occur. It
just may not be what you were expecting. If you are
concerned about it, why not give the keg a good roll around
and "mix" it up a little bit.....
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Will do. I don't really have a choice now. I will rouse 'em up once a week for the eight weeks. Is typical form to have them suspended in a hop bag?
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Will do. I don't really have a choice now. I will rouse 'em up once a week for the eight weeks. Is typical form to have them suspended in a hop bag?
I would not do that much "rousing" Your beer does need to have the turbidity settle out so if you
do that much rousing, you are gonna have a cloudy yeasty beer. Better to rouse it once or twice, then
give it plenty of time to settle out. As far as your question, I cannot answer since I use either spirals
or the actual barrel never played with the cubes or chips... :-X
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Bump, How is this project going along any taste notes?
???
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I realy appreciate you following up. I honestly have not tried it, I never even checked the gravity when I transfered. The pack of cubes said 8 weeks in the seondary. I will pull a sample tonight or tomorrow and give you an update.
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So I had to try it after I posted ;D Wow....I made a huge beer. I wanted big but yikes. I started at 1.122 using three different yeasts. I used WL001-California, WL099-super high gravity and WLP028-Edinburgh. I brewed on 04-16 and racked to secondary on 5/14. Gravity today in 1.010! ABV 14.77%. The nose is perfect....toasted wood with slight burbon and vanilla and alcohol. The alcohol is pretty heavy on the taste....the oak is getting there but not quite enough...there is a fruity taste I can't really verbalize...finish is nice and dry. I guess I will check it 2-3 week to see if the oak flaver picks up. God bless the beer gods....I love brewing. I made a very complicated and expesvive Rochefort 10 Partial Mash in February....I and sampling now and it is great!!! What a hobby.
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Nice, thanks. Did you put all three yeast types in primary?
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Yep, I built all three up together in the same starter.