Looking for input/comments on length if time/amt American Med Toast+ cubes to employ in a Belgian style pale ale.
My base recipe is NB’s Phat Tyre, to which I’ve added a pound of Wyerman’s oak smoked malt.
I’d like to try and get a subtle amount of character from the cubes in my secondary.
Thusly targeting a SmOaked Tyre. ( couldn’t help it!)
I just racked after 16 days primary and it tastes amazing. I want to give it at least a week in the 2ndry before adding anything. Im nervous about screwing it up with too much oak. I know every post online says “test” to suit your taste, but I was wondering if anyone had experience with using this grade of cube in a beer of this style.