I’m making an Old Ale today and was thinking about putting some oak cubes in it after the primary fermentation settles down.
Anyone with experience using oak - is this a good idea? I plan on aging this in bottles for a while. My options are:
- No oak
- Straight up oak into the fermenter
- Soaking the oak cubes for a week in a yet unspecified amount of whiskey then adding the oak.
Comments, suggestions? Anyone done this? I know Denny’s Bourbon Barrel Porter does something like this.