« on: September 14, 2014, 07:19:49 PM »
Has anyone experimented with aging your brew on any non-traditional woods? We've all heard of Beechwood, Spanish Cedar and of course Oak, but I have been experimenting with toasted Madrone (or Madrona). While oak is said to have notes of vanilla, it seems to me that the madrone imparts a hint of maple. I don't think there will ever be madrone barrels, so I split up a piece of firewood into kindling size sticks and toast them on my propane grill. Then I add them directly to my cornies. Since the sticks are longer than the diameter of the keg, they can't just float on top.