I recently decided to try my had at oaking a beer. I have wanted to pick up a couple barrels (one bourbon and one red wine) and figured that I better play around with chips for awhile before plunking down a couple hundred dollars.
I brewed a dark brown ale, fermented with Belgian Ardennes and added 2oz French oak and the seeds from one vanilla bean for 2 weeks in secondary. It is pretty oaky at room temp but it is subtle a 42. Force carbed 22psi and run it through the perlick creamer faucet. Everyone loves it which is surprising because it is dark and the rookies tend to shy away from dark beers. I even have non beer drinking females guzzling.
What kind of oak do you all like best? French? American light/medium/heavy? Chunks, chips, spirals, dust, extract?
Any great success with soaking in things? I’m considering brewing a dry irish stout and soaking 2oz french oak in Jameson for St’ Paddies.
How about wine soaking? Toying with the idea of doing a reddish malt bill, adding some plums, and brett fermenting for awhile with pinot noir soaked medium toast chips.