TheOriginalDBS
Well-Known Member
- Joined
- Dec 21, 2012
- Messages
- 49
- Reaction score
- 12
Hey Folks! Anybody experienced with using Brazilian Amburana Wood Cubes? My question is how long to leave the cubes in contact with the beer.
For context: I have an amber biere de garde in primary and I'm wondering how long to leave it on amburana wood in secondary. I've read before that on the professional brewing scale, the flavor extracts way faster than oak--as little as a few days. In fact, I pulled a 10oz sample from the primary last night (the beer has been in primary for 8 days now) and put it in a mason jar with a single cube overnight in the fridge. I took a teeny-tiny nip this morning and the amburana flavor was already extracted. (It's delightful--no need to add cinnamon, ginger, nutmeg or vanilla in your Autumn or Winter ales, folks!) So I'm honestly wondering whether I should just put the cubes right in primary (I'm fermenting in a glass carboy) for a few days and keg it right from primary.
Thoughts, experiences, questions all welcome. Thanks and Cheers!
For context: I have an amber biere de garde in primary and I'm wondering how long to leave it on amburana wood in secondary. I've read before that on the professional brewing scale, the flavor extracts way faster than oak--as little as a few days. In fact, I pulled a 10oz sample from the primary last night (the beer has been in primary for 8 days now) and put it in a mason jar with a single cube overnight in the fridge. I took a teeny-tiny nip this morning and the amburana flavor was already extracted. (It's delightful--no need to add cinnamon, ginger, nutmeg or vanilla in your Autumn or Winter ales, folks!) So I'm honestly wondering whether I should just put the cubes right in primary (I'm fermenting in a glass carboy) for a few days and keg it right from primary.
Thoughts, experiences, questions all welcome. Thanks and Cheers!