Author Topic: Charring oak cubes  (Read 9958 times)

Offline punatic

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Re: Charring oak cubes
« Reply #15 on: October 26, 2012, 12:45:46 AM »
I approached this subject awhile back. I still am working my way thru the experiment, but my process (similar to what has been described thus far) is listed at the begining of the thread as well as a little bit farther down.

 ?

Can you link to the thread?
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Offline hoser

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Re: Charring oak cubes
« Reply #16 on: October 26, 2012, 06:17:40 AM »
I approached this subject awhile back. I still am working my way thru the experiment, but my process (similar to what has been described thus far) is listed at the begining of the thread as well as a little bit farther down.

 ?

Can you link to the thread?

Ooops!  Sorry, forgot to do that part.  I went back and corrected it.

Offline morticaixavier

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Re: Charring oak cubes
« Reply #17 on: October 26, 2012, 07:39:16 AM »
Have you actually used honeydew for a mead before? Ken Schramm says it's generally regarded as inferior in his book, but that's not to say that someone hasn't found a way to make a decent mead with it.

I have not. I can totally see how it would be disagreeable. I would NOT recommend making 5 gallons of honeydew mead. But it would be an interesting 1 gallon test batch.
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Offline realbeerguy

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Re: Charring oak cubes
« Reply #18 on: October 26, 2012, 07:55:43 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.

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

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Re: Charring oak cubes
« Reply #19 on: October 26, 2012, 08:13:45 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.

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

What would be the issue with red oak?
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Offline tschmidlin

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Re: Charring oak cubes
« Reply #20 on: October 26, 2012, 09:45:19 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.

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

What would be the issue with red oak?
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/
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Offline kylekohlmorgen

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Re: Charring oak cubes
« Reply #21 on: October 26, 2012, 11:42:15 AM »
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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