[steelersrbrun]

I made a strong brown ale and I racked to secondary over 3ozs of Jack Daniels soaked american medium toast cubes.  After two hours the yeast I racked over has covered the cubes.  Will this affect the oak flavor transfer....will I get get good oak flavor in 8 weeks??  Should I have suspended the cubes in a hop bag?

[1vertical]

It is all "In there" together and IMO, you will prolly be ok, you can always swirl
the Keg and move the liquid around a bit...then let it re-settle....what a pain eh?
Aren't the cubes floating?

[Malticulous]

Secondary on wood chips used to be a common practice to help clear the beer. Budweiser still does it. They boil all the flavor out of the beechwood first.

[steelersrbrun]

It is all "In there" together and IMO, you will prolly be ok, you can always swirl
the Keg and move the liquid around a bit...then let it re-settle....what a pain eh?
Aren't the cubes floating?

Nope....the cubes have been soaking in whiskey for about 3 months...they sank like stones. 

[1vertical]

Interesting. IMO, their flavor contribution will still occur. It
just may not be what you were expecting.  If you are
concerned about it, why not give the keg a good roll around
and "mix" it up a little bit.....

[steelersrbrun]

Will do.  I don't really have a choice now.  I will rouse 'em up once a week for the eight weeks.  Is typical form to have them suspended in a hop bag?

[1vertical]

Will do.  I don't really have a choice now.  I will rouse 'em up once a week for the eight weeks.  Is typical form to have them suspended in a hop bag?

I would not do that much "rousing" Your beer does need to have the turbidity settle out so if you
do that much rousing, you are gonna have a cloudy yeasty beer.  Better to rouse it once or twice, then
give it plenty of time to settle out.  As far as your question, I cannot answer since I use either spirals
or the actual barrel never played with the cubes or chips...

[1vertical]

Bump, How is this project going along any taste notes?
 

[steelersrbrun]

I realy appreciate you following up.  I honestly have not tried it, I never even checked the gravity when I transfered.  The pack of cubes said 8 weeks in the seondary. I will pull a sample tonight or tomorrow and give you an update. 

[steelersrbrun]

So I had to try it after I posted   Wow....I made a huge beer.  I wanted big but yikes.  I started at 1.122 using three different yeasts.  I used WL001-California, WL099-super high gravity and WLP028-Edinburgh.  I brewed on 04-16 and racked to secondary on 5/14.  Gravity today in 1.010!  ABV 14.77%.  The nose is perfect....toasted wood with slight burbon and vanilla and alcohol.  The alcohol is pretty heavy on the taste....the oak is getting there but not quite enough...there is a fruity taste I can't really verbalize...finish is nice and dry.  I guess I will check it 2-3 week to see if the oak flaver picks up.  God bless the beer gods....I love brewing.  I made a very complicated and expesvive Rochefort 10 Partial Mash in February....I and sampling now and it is great!!!  What a hobby.

[1vertical]

Nice, thanks.  Did you put all three yeast types in primary?

[steelersrbrun]

Yep, I built all three up together in the same starter.