So I have about 1 gallon left of my RIS. Went through my brewing stuff and found an unopened oz of light toasted oak. Threw ALL OF IT, in the keg and put it in kegerator. Think I will have some/too much oak flavor in 24hrs
Eh, that's why I love experiments. Some will argue that it will be overkill, but really, I make the beer I make because I like it. I would definitely check the profile pretty soon, and then you could bottle from there, (if you have the ability to).
Exactly man. It's kegged. I will just take the oak out. It's a gallon left from 5. I tried it after only 5 hours of contact. Already getting oak. Hoping I can get the coconut and vanilla from he light toast
Definitely taste it and see, because over-oaking can get pretty harsh.. but I'm with ya. I've dedicated a few barleywine bottles to one bourbon soaked oak cube per bottle before just to see how the flavor would develop. Another fun experiment is to throw together leftover hops, base malt, and any kind of harvested yeast that's in the fridge and make a 'leftovers beer'. Not even caring what style it'll turn out to be.
The reason why longer contact times are recommended by the oak cube maker Stavin is because the cube contains layers of flavors. The center of the cube isn't toasted to the same degree as the outer layer, so it releases a different flavor. It takes extra time to pull flavor from the center of the cube. The outer layers contain the harsher woody flavors that can taste good with some extra conditioning time off the oak. Stavin suggests a minimum 2 months contact time. I've done as little as 1 month with good results and as much as 3 months with subjectively better results with the same amount of cubes. The 3 month oaked beer was less harsh and more flavorful in the vanilla coconut department than the 1 month oaked beer. Since you used a crap ton of oak in a small amount of beer, I doubt longer term aging would produce a better result.
