Majd
Well-Known Member
Hi,
I just brewed a robust porter beer, did 10 gallons, 80% 2 row, some carafe special III, chocolate malt, British C55 and crystal 120. ~45 SRM, 50 IBU and 1,077 OG, used WLP002
I added one Oz of oak chips to each 5 gallons as soon as the fermentation started (at the primary fermenter). I knew that this oak will leave no oak flavor, but only oak mouth feel and tannins. My question is: since I did have 1 OZ of oak in the primary fermenter, can I now add another Oz or two of oak cubes to the secondary for oak flavor and character? My concern / worry are jacking up the level of tannins from oaks. Does added oaks to the secondary leach or give tannings to the beer?
Thanks
I just brewed a robust porter beer, did 10 gallons, 80% 2 row, some carafe special III, chocolate malt, British C55 and crystal 120. ~45 SRM, 50 IBU and 1,077 OG, used WLP002
I added one Oz of oak chips to each 5 gallons as soon as the fermentation started (at the primary fermenter). I knew that this oak will leave no oak flavor, but only oak mouth feel and tannins. My question is: since I did have 1 OZ of oak in the primary fermenter, can I now add another Oz or two of oak cubes to the secondary for oak flavor and character? My concern / worry are jacking up the level of tannins from oaks. Does added oaks to the secondary leach or give tannings to the beer?
Thanks
