Oak aging methods

Discussion in 'Homebrewing' started by IPAdams, Jul 25, 2013.

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  1. LostTraveler

    LostTraveler Initiate (0) Oct 28, 2011 Maine

    Ive dont blocks a few times with success since it denser it takes longer to get the flavor, and easier to not over oak. I have since gone to a hardware store. Bought a piece of 1x 1/2x 2ft piece of oak, split it lengthwise and cut it into 5 or so pieces. BAke at 350 degrees for 1/2 hr. Now you have a few pieces of oak. Going to take some to soak in bourbon, red wine, white wine and one to put in a jar to keep as a sour infected wood for sour beers.
     
    #21 LostTraveler, Aug 19, 2013
  2. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    What is it about DFH 90 and 120 IPA's that make them age well?
     
    #22 TastyAdventure, Aug 19, 2013
  3. LostTraveler

    LostTraveler Initiate (0) Oct 28, 2011 Maine

    120 is more of a super hoppy barley wine, not a true IPA
     
    #23 LostTraveler, Aug 19, 2013
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