Hi Gents! So, i would like to hear your opinions in regards the using of charred oaks.I have a 5 gals Old Ale beer already bottled.Before i bottled it i have added 1 oz charred oaks to secondary for 3 days.I have boiled this oz oaks before adding , then i added the chips plus the boiled water altogether.As a result i have a very smoky wood flavored beer.I want to ask you if this flavor is going to melt down with time or not. Cheers!
Most of the sharps flavor will round up in time, let it seat for a while, refrigerated for a few days before drinking will help too.
You made a very common mistake for first-time oak aging. When you soak the wood in alcohol, or boil it, or anything like that, you're extracting wood tannins. When you added the liquid to the beer, you basically dumped all of that astringency into the beer with it. This will mellow out a bit over time, but for the most part, you'll have a pretty substantial woody bite to the beer.
