I am planning on making a huge barleywine. I plan on oaking half. I have used cubes before and liked it. Who has had experience with both or just spirals and what do you think?
Just recently used a spiral in an old ale. I think we soaked in bourbon for about 5 weeks, then suspended in a hop sock in the keg until we got the flavor we liked and pulled it. If I remember correctly, it took about 2 weeks to extract the amount of flavor we wanted. We just used one spiral that we had broken up into 3 or 4 pieces.
