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Hi everyone,

I wanted to start a new thread about using oak in brewing, where people can share their experience and knowledge on the subject.

Me? I'm an oak newb. However I came across an old podcast linked from Reddit this week with some great info I want to share:

http://www.thebrewingnetwork.com/post1888/ The oak talk starts at 2:02:00 into it... yes, 2 hours. It's an interview with a guy named Shea Comfort who seems to know his stuff. The show talks about different oaks, where they're from, the toast levels, aromas, phenolics, mouthfeel, and other stuff. If you're interested in using oak then check it out.

Also, if you've found any resources on using oak or want to share your experience for using oak, please post here! Barrels too.

Have you used oak before? What kind of oak? What was your process and how were the results?

Cheers,
-Rob

Thanks for posting, I'll be taking a listen when I get a chance. I plan to take on a number of "oaking" projects in the near future

I'll check it out...only ever used cherry wood chips

I just about a month ago bought a new barrel to learn that process.

After hydrating the barrel with 1/3 full hot/steaming water for a few days I filled it with a cab sauv/merlot blend. After a month of aging in there it picked up some beautiful smoky oak and vanillin character. Meanwhile I was fermenting 11 gallons of Belgian triple. It was a split batch using WL 530 in one batch and a blend of 530 and the big Spruce pin cherry yeast. That all went into the barrel last Saturday.

Oak adds a really interesting character to beer. It's almost as if that triple has aged a month right now after only a week.

I'm starting to release that with barrels there needs to be some strict discipline employed in what goes in, for how long, and at what time. Even within that there's much room for exploration.

I'm finding however that this is a very learn as you go thing, there aren't many definite answers because each barrel and brew is unique. You really need to taste as you go and plan accordingly.


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I'm half way through that podcast...loving the idea of trying wine yeast

Such a great podcast! Didn't realize yeast were breaking down the vanillin from the oak. Thanks for posting this RubberToe!

Cheers, tons of great info in there.