JR_Brewer
Well-Known Member
Hey brewers, get out those brew logs! If you've brewed using oak chips before (no barrel aging, please), please take the survey below.
Here's a little background. Here on the forum, plenty of people have posted their opinion on how to oak a beer, including how much oak, how long, what beers, etc. But I'd like to gather a sufficient set of data to provide some general guidelines to brewers. This means I want data points, i.e., batches where oak was used and the results. If I can derive any trends from the data, I'll post back here to the forum.
Thanks!
Please post the following for each batch:
Beer Type: (Porter, IPA, etc)
Batch Size: (# in gallons)
IBUs: (IBU only)
Color: (SRM only)
Original Gravity: (1.0xx)
Amount of Oak Used: (in ounces)
Time beer spent in contact with Oak: (in days)
Did you soak Oak in distilled spirit?: (yes/no)
Results: (0=no oak character, 1=subtle oak, 2=mid-oak, 3=heavy oak, 4=way too much oak)
Here's a little background. Here on the forum, plenty of people have posted their opinion on how to oak a beer, including how much oak, how long, what beers, etc. But I'd like to gather a sufficient set of data to provide some general guidelines to brewers. This means I want data points, i.e., batches where oak was used and the results. If I can derive any trends from the data, I'll post back here to the forum.
Thanks!
Please post the following for each batch:
Beer Type: (Porter, IPA, etc)
Batch Size: (# in gallons)
IBUs: (IBU only)
Color: (SRM only)
Original Gravity: (1.0xx)
Amount of Oak Used: (in ounces)
Time beer spent in contact with Oak: (in days)
Did you soak Oak in distilled spirit?: (yes/no)
Results: (0=no oak character, 1=subtle oak, 2=mid-oak, 3=heavy oak, 4=way too much oak)