Beer Forum

wantI brewed an old ale (OG: 1090, 50 IBU) a couple of days ago, and want to add some medium+ toast American oak cubes when kegging (regular 5 gall. cornelius keg). I want a pronounced but balanced character from the oak. Whow much should I add, and for how long should I let the beer sit on the oak? I plan on aging the beer for a whole year in the keg.

I would probably begin thinking anywhere between 1-2 oz. I typically age my sour beers on 1oz french oak for a minimum of 12 mos. and enjoy the results. A strong old ale could definitely withstand up to 2 oz of oak, but when aging for a year, I would probably lean more towards 1 oz. Maybe an aged oaken pro will chime in!