Author Topic: Oaking an Old Ale  (Read 601 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?
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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.

Online 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.