Cols15 wrote:Hey everyone,
I thought it may be a good idea to have a thread where people could post their oaking strategy.
If a thread like this already exists could someone point me to it.
Details could include-
Who you purchased your oak through, E-bay
Type of oak, American
What was previously in the barrel, Port
Grams of oak per liter, 7g
Oak treatment prior to aging, toast/char? Medium/heavy char
Aging ABV %, 65%
Amount of time on oak, 3mths (so far)
The spirit you are aging, CFW
Also If you treat your own oak for aging what tools do you use, your method of toasting charring. White oak charred on gas stove top
If this thread gathers momentum it could be a handy reference database.
Cols15 wrote:
Details could include-
Who you purchased your oak through,roll out the barrel
Type of oak,not sure... whatever offcut boxex are
What was previously in the barrel,
Grams of oak per liter,10
Oak treatment prior to aging, toast/char? toast
Aging ABV %,63
Amount of time on oak, only done 1 so far... it went on oak on 1/10
The spirit you are aging,Macrum
Also If you treat your own oak for aging what tools do you use, your method of toasting charring.
If this thread gathers momentum it could be a handy reference database.
Rush006 wrote:When you toast on BBQ is that a gas or wood BBQ ? Would gas put bad flavour in timber?
Who you purchased your oak through,Enoltech-Hallam
Type of oak,Amreican white oak barrel staves
What was previously in the barrel,New barrel staves
Grams of oak per liter,10 grams
Oak treatment prior to aging, toast/char?Supplied medium toasted
Aging ABV %,65%
Amount of time on oak, 1 week so far
The spirit you are aging,scotch whiskey
Zak Griffin wrote:250g in 4.5L? :wtf: you mean 25g?
Have you ever tried less oak for more time? And is the oak from ROTB already toasted?
CaptainRedBeard wrote:Rush006 wrote:When you toast on BBQ is that a gas or wood BBQ ? Would gas put bad flavour in timber?
I think gas Rush. When you cook your steaks over a gas grill it doesn't leave a gas taste in the steak...
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