Blonde Ale w/ Berliner Yeast

Discussion in 'Homebrewing' started by trembathcraig, Jun 17, 2013.

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  1. trembathcraig

    trembathcraig Initiate (0) Dec 9, 2010 Wisconsin

    I made a blonde ale w/ berliner weisse yeast (1.050) I got a good amount of oak chips from a wine barrel from a local vineyard i want to throw in there. Question should i let the yeast work it's magic for a few months or should i pitch those chips and let it sit for awhile?
     
    #1 trembathcraig, Jun 17, 2013
  2. mylar

    mylar Initiate (0) Dec 13, 2011 Pennsylvania

    What exactly are you going for here? If you want an oak aged sour beer I would let it ferment out, keg it then add oak chips.
     
    #2 mylar, Jun 17, 2013
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  3. trembathcraig

    trembathcraig Initiate (0) Dec 9, 2010 Wisconsin

    yeah a oak aged sour with some wine flavors. But want to cork & cage it, not keg it.
     
    #3 trembathcraig, Jun 17, 2013
  4. mylar

    mylar Initiate (0) Dec 13, 2011 Pennsylvania

    You can still bottle it from the keg, it would be using the keg as a secondary to allow the beer to condition in an oxygen free environment. It would also allow for easy sampling after your oak is added to gauge the level of oak without risk of getting oxygen in it.
     
    #4 mylar, Jun 17, 2013
  5. trembathcraig

    trembathcraig Initiate (0) Dec 9, 2010 Wisconsin

    good point sir
     
    #5 trembathcraig, Jun 17, 2013
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