High Hopped and Oaked

[ipaisay]

whenever i have oaked an IPA, I have found that the oak will die out at/or about the same rate as the IPA aroma hops usually die out. I like the idea of oaking a gallon and then blending back. Try making 10 gallons and split it into two different batches. oak one, and blend some of it and make three beers; all oak, blend and unblended. Then do the Jamil triangle taste test.

[BrewerJ]

That works for the people that have the ability to make 10 gallons. However not everyone can and some people have to split up there five gallon batches. In the end you are doing the exact same thing and have a blended, oaked, non oaked.

[SunkenBier]

The nice thing with kegging is you can oak in the keg. And test periodically. When you have it at the point you want it, transfer it to a second keg to remove it from the oak

[Hammer]

For me the thingis, I am not so sure an Oaked DIPA is for me. I am thinking about experimenting with a dry stout that I make. It is typically 6.5% ABV with a big raost forward punch. I am curious how the perceved vanilla note may work with it.

Of course I cant tell the difference anyway. Anyone have notes or leads on learning how to pick up on these seemingly intangibles?

[boobookittyfuk]

For me the thingis, I am not so sure an Oaked DIPA is for me. I am thinking about experimenting with a dry stout that I make. It is typically 6.5% ABV with a big raost forward punch. I am curious how the perceved vanilla note may work with it.

Of course I cant tell the difference anyway. Anyone have notes or leads on learning how to pick up on these seemingly intangibles?

dry stout at 6.5% alcohol? call it an american stout.

a buddy of mine told me his oaking secret for his oaked IPA. He soaks his oak chips/cubes in some bourbon and then in some water on the side in a mason jar. When it comes time for bottling, you just add some of the "oaked water" to the batch until you are satisfied. You can start oaking the water before you even brew the batch. That way if your fermentation time is only two weeks, you can get more oak then if you added the oak to the fermenter.

[Hammer]

Thanks booboo,

That sounds like a cool approach. I make an american style stout. It tastes nothing like my big dry stout. I am no expert though, maybe I should be calling it an american stout. I will need to re-visit the style guide lines.