Recommendations for oaking a RIS
#1
Posted 13 October 2009 - 06:09 PM
#2
Posted 13 October 2009 - 09:37 PM
#3
Posted 13 October 2009 - 10:52 PM
#4
Posted 14 October 2009 - 05:34 AM
I know it's purely subjective but what is it you liked in the French oak over the American oak? I've done this experiment myself in a RIS and personally preferred the heavy char American oak. IMO it's all about what you like. In the medium to heavy char from French oak I pull more spice and dark fruit, Hungarian I pull vanilla/roast coffee, and American I pull more smokey/coffee. In both the Hungarian and American oak I get more mouth feel out of the finished product as well. I don't get that effect from the French oak. So depending on the starting RIS I'd cater my oak to fit.I have done an RIS with both American and French oak, I like the french the best. HB Emporium in W Boylston has a # of french oak cubes for $8, I would check that out. 2 oz is all you need, 3-4 weeks inparts a good flavor but check at 2.
#5 *_Guest_Blktre_*
Posted 14 October 2009 - 06:11 AM
Edited by Blktre, 14 October 2009 - 06:12 AM.
#6
Posted 14 October 2009 - 06:21 AM
#7
Posted 14 October 2009 - 06:28 AM
#8
Posted 14 October 2009 - 08:56 AM
The American I got some fruits out of and very weak vanilla, cherries, dates, figs type dark fruits. It added complexity, but didnt have a popping oak flavor, which it did when I first transferred- mellowed out a lot. The French gave me very little fruit, but a bit of vanilla and an almost bitter strong oak flavor, and the aroma was much more intense. The last one I also backed off the mash down to 150, making it more quaffable and less in your face syrupy and chewy. It took first place in the last comp I entered it in, and made it to be 5th in the BOS before it got kicked out. When it was first judged in the morning it got passed around the room as a "must try" I had to of course remain annonymous to be impartial. Ironically the judge who narrowed it down to out it in the end commented on it being dry, the other judges backed it up though. So your point is very well taken- it is all subjective.I know it's purely subjective but what is it you liked in the French oak over the American oak? I've done this experiment myself in a RIS and personally preferred the heavy char American oak.
#9
Posted 14 October 2009 - 10:25 AM
I haven't brewed the RIS yet, so it will probably be a few months, but I might take you up on that offer.Hey Jay,Ive got a # of some variety, unopened which I doubt I will ever use. I forget exactly which variety it is, but if you want it let me know and I find out what type it is. Could even run it out your way as I will have lots of free time after today. PM me if your interested.
#10
Posted 15 October 2009 - 09:44 AM
#11
Posted 15 October 2009 - 02:47 PM
That reminds me, we haven't done a board swap in a couple months, maybe its time!Another guy on the board here, gnef, will oak just about anything that is not nailed down He doesnt often subscribe to the single digit ABV theory.
#12
Posted 15 October 2009 - 04:54 PM
#13
Posted 15 October 2009 - 08:37 PM
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