Oak cubes in a mixed ferm saison

I would start with just an ounce or 2 of oak.
I do like the cubes, it seems to be a bit more controllable thank chunks / chips.
Also look at toast rates - medium is probably a good place to start.
I would take a little taste at about 10 days to 2 weeks - for a lighter beer like that you'll need less than a big stout or something.

 

I made a "gin barrel" saison earlier this year. My process was to soak 1oz medium toast oak cubes in gin, discard the cubes and add the oak-infused spirit to taste at bottling. I am very happy with the results. Obviously if you aren't using spirit, your process will be different but with regards to adding subtle barrel character to a small beer like this, I say go for it, I think you will have success.

Cheers

 

Boiling the cubes in a generous amount of water for 15 minutes will greatly reduce their impact.

 

Medium to Mesium Plus French Oak cubes. 1-2oz for 1-3 months depending on what you want to achieve. The oak will dissipate over time as the beer bottle conditions.

Second half of this podcast will tell you just about everything you need to know. Although the whole thing is phenomenal.

http://www.thebrewingnetwork.com/post1888/

 

I would echo earlier sentiments:

• Boil for a few mins to remove some of the harsher oak tannin
• Add 1 oz
• Thief sample every 2 weeks after about a month until desired level achieved.

I would warn against going 2 oz though in such a light, dry beer. Oak can overwhelm delicate beers like this rather easily. Thus the boil and limit to 1 oz. I like the recommendations for medium French oak. It’s a French style beer... why not keep the oak in the same vein?

 

I'd use a french oak spiral over cubes or chips. I've gotten better results in my saison's/grisette's boiling the spiral for a few minutes, soaking it in my favorite white or red wine for a couple of weeks, and then adding during fermentation/conditioning 1-2 months or more. Much more subtle character.