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Unlike chips or powder, oak cubes (each one is about a half inch in diameter) can easily be added and removed from beer or wine, and can be reused. To use, rinse with water and add to fermenter. These are toasted to a medium toast for a crisper oak character. Use 1 to 2 oz. per 5 gallons of beer or wine, leaving the chips in contact with the beer for at least 20 days (wine for ast least 60 days). Produced from American oak which has a slightly more aggressive flavor than French oak chips.
Used this with Makers Mark in a Weizenbock and it turned out fantastic at 12% abv! wonderful slightly smoked flavor makes for a great winter beer and perfect with any meat!
I soaked the blocks in Makers Mark for 2 weeks before adding to a BBL aged Pumpkin Ale. The flavor coming off was fantastic! I added them back to the bourbon I had saved and hope to get another use or two out of them.
We used these chips to make our Vanilla Bourbon Cask Ale and they worked great. It was a no muss, no fuss, easy in, easy out way to flavor the batch. We soaked the chips in the bourbon for a week before adding to the fermenter. We are making another batch this weekend just in time for the holidays.
Pros: We decided to mimic an old-style British IPA (stored/shipped in oak barrels)safd, of course we used the Williams 'American' IPA kit, the results were subtle yet very good--made the IPA extra smooooth, like it came off a nitro-spinner. We steamed the cubes first, just to make sure they were a little more bacteria free. Toss them in after cooling the wort. Cons: None