« on: June 12, 2010, 08:37:39 PM »
I have done this exact experiment. I brewed a somewhat bigger than normal oatmeal stout (1.075) and after primary split off into 3 1-gallon jugs and bottled the other two gallons. All oak cubes were American oak medium toast. All 1-gallon jugs were bottle conditioned w/ 0.75oz corn sugar. All 1-gallon jugs sat on the liquor soaked oak for just shy of 4 months.
The first 1-gallon jug was "bourbon barrel". 1oz Ancient Age KY bourbon whiskey w/ 0.5oz oak cubes (oak and bourbon soaked for 2 weeks prior to adding to beer). Final gravity 1.017
The second 1-gallon jug was "Port Barrel". 1oz Tawny Port (wanted more nutty than fruity) with 0.5oz oak cubes (oak and port soaked for 2 weeks prior to adding to beer). Final gravity 1.016
The last 1-gallon jug was "Rum Barrel". 1oz Meyers Dark Rum with 0.5oz oak cubes (oak and rum soaked for 2 weeks prior to adding to beer. Final gravity 1.015
It was a great experiment to really see what the different liquors do to the finished beer. In my opinion, and the general consensus was that the bourbon was the best, then rum, then port. Even the tawny port lent a bit too fruity flavors for the stout. The rum really put a lot of raisin flavor through which went surprisingly well with the stout, but the bourbon went very well together with the stout. All had a present but not overwhelming amount of oak. Just about right in my book for oakiness. I would encourage you to just take a leap and try it out. It really is amazing to see what the base beer transforms into after having it condition on various liquors.