New to using Oak Cubes.

[funkenet]

First time using oak cubes. I bought 3oz of French Oak Medium Toast for my Traquir House Ale (see below for description). I want to know what the best method to oak them would be.

1) Soak 2oz of cubes is 160F water for 10-15 minutes add to the secondary (thats what BYO mag says)
2) Soak 1 gallon of beer in all 3oz then add back to taste before kegging

I see benefits and draw backs of both. Option 1 is easier and less risk of under oaking but i could possibly over oak it, option 2 I wont accidentally over oak but there is not too much I can do if I under oak.

From there website: TRAQUAIR House Ale
ABV 7.2% (Bottled)

The original ale first brewed in 1964 and now sold all over the world. Perhaps the most distinctive Scottish ale on the market and with its rich dark oakiness, this is a serious winter ale.

[Mills]

Take a quick listen to the Shea Comfort show on the session. Starting about two hours in they begin discussing oak and it is exactly what you need to listen to to answer these questions.

http://thebrewingnetwork.com/shows/The- ... ea-Comfort

[brewinhard]

2 oz of oak can be quite a bit depending on the style. I typically use 1 oz prepared as follows:

1. bring some water just to a boil with lid on and turn off.
2. add oak and swirl with lid on.
3. let sit for 15 min. to sanitize.
4. decant excess water and add oak to beer (no splashing)

I do not recommend oaking a smaller portion of beer and adding that back as that is just one more place to pick up infections. Simply start on the low end of the spectrum with less oak the first time, and then adjust the next time you make the batch.

OR

Split the batch in half, add 1 oz to half the batch, and .5 oz to other half and see which you like more. or blend back in the end.