Nice. I'm leaning toward cutting the stave up into manageable chunks, charring the raw edges, baking in the oven for 15-30 minutes at 350 degrees (F), giving them a soak in a Four Roses bath for a couple of days, and chucking them into a bucket fermenter filled with brown ale and some Roeselare blend.
Then, I'll forget about it for about a year.
Thank you all for the suggestions, information, and advice! Keep 'em coming for others who have similar questions in the future since there's not much information out there at present.
You mention using a bucket & forgetting it for a year. I'd be concerned about doing that. I'd feel more comfortable leaving it in a carboy. That said, aging in a cask allows for slow contact/interaction with air (more so in smaller cask with less volume to surface). Might be fine, what do the rest of you think?
I think it depends on what he's going for, so it's good to discuss it.
With normal yeasts I'd agree to go with a keg or carboy to keep the O2 out, but he's using the Roeselare blend. Besides the brett, a little bit of O2 getting into the beer will emphasize the flor in the blend, so that's no problem if that's what the OP wants.
If it's a concern and kegs are not an option but it can be left undistrubed for a year, I would probably do it in a bucket but wrap the bucket with aluminum foil and hold it on with packing tape. That should reduce the transfer through the sides anyway, the bottom shouldn't be an issue since it will presumably be resting on something, so that just leaves the top. You could foil it, or just RDWHAHB.
Topic: Preparing Oak Staves (Read 18634 times)
