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Author Topic: Oaking an Old Ale  (Read 2756 times)

Offline Joe Sr.

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Oaking an Old Ale
« on: January 06, 2014, 09:15:05 am »
Looking for advice and opinions.  I have an Old Ale I want to put on oak.

I do not have a barrel, but I have the following options available:

Light American oak chips soaking in bourbon;
Medium toast French oak chips soaking in bourbon;
Can't recall what kind of chips soaking in rum (these have been used previously, soaked in bourbon and into a strong stout);
Both the American and French chips un-soaked.

I'm not sure I want the bourbon character in the Old Ale.  But I'm not sure I don't.  If I did, I think I'd pour off the bourbon and just put the chips in for awhile.

I'm sort of leaning toward the American oak.  No spirits.

What would you do and why?
It's all in the reflexes. - Jack Burton

Offline morticaixavier

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Re: Oaking an Old Ale
« Reply #1 on: January 06, 2014, 09:37:35 am »
either no spirits of rum. rum would go well with the syrupy old ale thing I think
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Offline 1vertical

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Re: Oaking an Old Ale
« Reply #2 on: January 06, 2014, 09:37:52 am »
Seems to me that the reading I have done indicates the Med. French brings some
vanilla notes to the party.  Since I am not an old ale afficianado, I am going here >>> :-X
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Offline HoosierBrew

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Re: Oaking an Old Ale
« Reply #3 on: January 06, 2014, 09:50:21 am »
either no spirits of rum. rum would go well with the syrupy old ale thing I think
+1.  Don't necessarily see the bourbon chips as being as good a combo with old ale. You never know though. Bourbon soaked chips are mighty fine with Wee Heavy though.
Jon H.

Offline jeffy

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Re: Oaking an Old Ale
« Reply #4 on: January 06, 2014, 10:46:32 am »
Our club made an Old Ale at a friendly brewpub and divided it up amongst ourselves.  I have 15 gallons of it in a fresh poured bourbon barrel now that has been resting for about 2 months.  It has a nice bourbon aroma and flavor and tastes much better imho than the non-barreled version.
So I would go with chips soaked in bourbon.
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline HoosierBrew

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Re: Oaking an Old Ale
« Reply #5 on: January 06, 2014, 10:54:52 am »
Our club made an Old Ale at a friendly brewpub and divided it up amongst ourselves.  I have 15 gallons of it in a fresh poured bourbon barrel now that has been resting for about 2 months.  It has a nice bourbon aroma and flavor and tastes much better imho than the non-barreled version.
So I would go with chips soaked in bourbon.

Good to know. I'll be trying that on my next one.
Jon H.