I've got a Kolsch yeast strain that's begging to make a Cream ale before I make a Baltic porter with it. I also just kegged a nut brown ale. I got to stirring my oak cubes with a glass of bourbon in my hand and thought to myself, "Self, bourbon is made with at least 51% corn. Most cream ales have at least a little flaked corn in it. What if I add oak to a cream ale with bourbon infused oak cubes? What if I add oak to the batch I just kegged, (Nut Brown)." Any thoughts on lightly oaking a Cream Ale or a Nut Brown? It seems like lately I've been looking for you guys to talk me out of something stupid. C`mon!
I've split a 10 gal batch of helles before into 2 kegs. I put some oak chips (I think an oz?) in a hop sock and "dry-oaked" in one of the kegs. I pulled samples daily until it was just where I wanted it (only took a couple days, didn't want to overdo it) and pulled out the sock. Done. And delicious, mind you. Important note: I didn't soak the oak chips in bourbon or anything, just straight wood into the beer. I would imagine the flavor wouldn't take as long (maybe only a day or two) to get infused into such a light beer style with bourbon-soaked chips. Mileage may vary with cubes, no experience with those. Give it a shot, especially since you keg; makes pulling samples much easier/quicker. I like oaking light styles, just keep it subtle.
Tasted an Oaked Cream Ale a friend made. It was pretty good, even won some medals. Don't over do the oak.
I aged a dark english mild in a well used bourbon barrel and it came out wonderfully. I would consider just dropping in some oak spirals with no bourbon.
I made an IPA with bourbon oak chips and it turned out pretty well. I say try it. Where's the fun in always brewing something that you could just as easily find at any beer shop.
