Thanks for keeping us informed Frank. We all pray for Jeff's full recovery. I feel a sour beer coming on.
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Anyway, the best way to solve the problem is to blend it with another beer. If it is extremely oaky then you might just add a little bit to a batch to get the oak level you want. Experiment in a glass before you go blending it 50/50 with something, or you might end up with 10 gallons of beer that is too oaky. You can brew another DIPA, an IPA, or PA to blend it with. It could be really nice with an Imperial Stout too, or lots of other styles depending on how much you need to add to get the oak level you want.
Let us know how it works out.
Some of the oakiness will fade with time but I would blend a non-oaked beer with it to the level of your liking.
I've used the Munich Wheat once. Probably won't use it again unless I'm in a pinch. May not be fair to compare, but I was hoping for more 3068 character. Yeah. some semblance in there, but definitely NOT a close cousin. Also, as much as we struggle sometimes to achieve clarity in our beers, this is one time I presumed it would be typically hefe cloudy . . Nope. Dropped clear as a bell. It certainly is convenient, but IMHO the flavor is just not quite there.
No worries. Unless your kitchen/basement/whatever is absolutely filthy, you could probably leave the foil off and not have any problems. Yeast are pretty good at killing off the baddies, and they're going to have a helluva numerical advantage too.