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Author Topic: Oak flavors from barrel staves  (Read 333 times)

Black Dog Brewery

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Oak flavors from barrel staves
« on: December 18, 2018, 08:22:50 PM »
I've got OAK mail !

Combat32 sent me some oak staves from a Jack Daniels barrel.

The timing of this gift was perfect because it arrived just before I was ready to add oak cubes to my Bourbon Barrel Vanilla Bean Porter.

The staves arrived cut up into 12" sections, including being "charred from fire" on the inside of the stave by the original barrel maker.  I then cut the staves into enough "oak cubes" for what the recipe calls for, and saved the rest for future brews.

As far as aroma . . . The charred side obviously smelled burnt, but was a lot less than I expected.  The outside of the staves has the hint of oak, but once I cut the staves into cubes the oak aroma from the fresh cuts was awesome.

Thx Brew Buddy !

Here are some pics . . .
« Last Edit: December 18, 2018, 08:48:02 PM by Black Dog Brewery »
Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- West Coast IPA

SERVING:
- Bourbon Barrel Vanilla Bean Porter
- White Stout (experiment)
- Dogfish Head 60 clone

combat32

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Re: Oak flavors from barrel staves
« Reply #1 on: December 19, 2018, 08:47:24 PM »
mmm Makers Mark
I used Evan Williams for mine.
I took some cubes that i made and toasted them in a toaster oven @350F for 25min, man the oak and vanilla aromas in the house. i then put them right in 2gal of my cider to age for a week or two, still waiting.
glad you can use them.
17
Keg 1- HB Cream Ale
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Dirty Dog NEIPA
Keg 5- 17 Red ale
Keg 6- HB Lager #4
Keg 7-
FV1-  HB 2 C's IPA
FV2- 
Planning- a Raw Ale

Black Dog Brewery

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Re: Oak flavors from barrel staves
« Reply #2 on: January 04, 2019, 10:05:23 PM »
Here is a pic of my Bourbon Barrel Vanilla Bean Porter using the barrel staves that I received from Combat32's former Jack Daniels barrel.

The fermenter is scheduled to age for 2 months until the middle of February.

As I mentioned in my previous post, I cut the staves into cubes.

I decided to put the cubes into the secondary "as is" without roasting them any further because the interior side of the staves was already flame broiled by the original company who makes the barrels for Jack Daniels.

The shelf you see in the pic also has some other full size and half size fermenters that are aging.  There are 3 sours and a Barley Wine.

IMPORTANT NOTE . . .

Once you transfer the beer from primary to secondary you end up with a lot of head space.  It's important that when you sample from these fermenters that you purge the head space with CO2 each time for at least 30 seconds so you don't oxygenate the beer or create an environment where you just opened up the door for ambient air nasty's to ruin your hard work.
« Last Edit: January 04, 2019, 10:07:08 PM by Black Dog Brewery »
Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- West Coast IPA

SERVING:
- Bourbon Barrel Vanilla Bean Porter
- White Stout (experiment)
- Dogfish Head 60 clone

 

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