Bless you for this post Swen that is where my "work around" thinking was going.swenocha wrote:I guess I should have combined these three responses into one...Brewbirds wrote: I've actually been thinking about a sherry aged beer but obviously the barrels are a tad bit to big for my LBK batch sizes.
What I would do (and have done) is find some oak cubes at your LHBS... French Medium Toast or American Medium Toast have worked for me, but use your best judgment on that based on flavors you want to impart. Soak those cubes in sherry for a week or three. Then secondary the beer onto them and leave it sit for a few months. Maybe taste here and there to gauge if the sherry and oak flavors are getting too predominate, though I've found on my oak cubed beers, the flavors tend to settle and blend over time.
Thanks also to my main man Mashani 'cause I didn't know you could buy those.
Can't wait to start brewing again. Tick Tock.
