General Category > Wood/Casks

Charring oak cubes

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tschmidlin:

--- Quote from: Joe Sr. on October 26, 2012, 03:13:45 PM ---
--- Quote from: realbeerguy on October 26, 2012, 02:55:43 PM ---
--- Quote from: tschmidlin on October 26, 2012, 07:08:51 AM ---The oak I got was a raw white oak board from a specialty lumber shop, not a big box place.  It was untreated.

I don't use it directly in beer, I soak it in liquor and then use the liquor itself.  it takes the guess work out of adding it.

--- End quote ---

You want to make sure that is not red oak, like the type used in flooring.  White oak is fine.

--- End quote ---

What would be the issue with red oak?

--- End quote ---
As far as I know, red oak is fine for this process, although the flavor is likely to be at least a little different.  They don't use it for barrels because the grain isn't tight enough, but it is not toxic or anything.
http://www.wood-database.com/wood-articles/wood-allergies-and-toxicity/

kylekohlmorgen:
Here's a great resource on toasting oak cubes. Times/temps for different desired flavors:

http://forum.northernbrewer.com/viewtopic.php?f=29&t=104116

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