I brewed an Irish red and added a small amount of oak to the primary. The beer turned out really nice, the oak is very subtle, almost hard to identify. I am thinking of sending it in to a competition.
I really don’t want to enter it as a wood aged beer, especially since it’s so subtle. Should I even bother sending it in as an Irish red, or will the possibility of detecting thesubtle oak character trigger the dreaded “not to style”?
