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Author Topic: Oaking an RIS and need opinions...  (Read 1105 times)

Offline TexasHumuluslupulushead

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Oaking an RIS and need opinions...
« on: December 18, 2015, 06:36:26 pm »
Evening gents(and ladies)

Im brewin up a RIS tomorrow and my local HBS was out of Med+ American oak cubes(what I have always used. They did have heavy toasted chips.  Since heavy is just past the med+ I grabbed them. On my way home I got to thinking, I have only used 2.5oz of med+ American oak cubes in the past. Now i have heavy toasted and 4 oz and due to more survice area- im thinking I should start checking the beer around 2 weeks? 

RIS is 95 IBU(intended for some aging)

Guess im just looking for anybody with experience with chips. When should I start checking?

I do like pronounced Oak in my RIS, but was planning on entering this in comps this coming year

Oh and the chips are currently soaking in about 4oz of Bullit Bourbon

I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day.    -- Dean Martin

Offline reverseapachemaster

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Re: Oaking an RIS and need opinions...
« Reply #1 on: December 20, 2015, 10:07:39 am »
General consensus is that the chips give you less depth of flavor and more tannin. I tend to agree with that. Personally I would ditch the bourbon when you add the oak because it is probably loaded with more tannin than you want going into your beer. Maybe even give the chips a change of bourbon to help extract tannins ahead of adding the chips to your beer.

I would add a lesser amount of chips than cubes to the beer and taste after a couple weeks. If it's not oaky enough then add more and give it another couple weeks. Even with chips you can get a smoother oak flavor if you give them longer contact time but you do not want to overoak.
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