Beer Forum

hey all,

I had a quick question that I know is covered at least every month. That being said I am very lazy and dont want to scroll through hours of shows. Last weeks show got me really excited about fruit beers, and I want to try my hand at a bourbon barrel cherry barleywine. For five gallons I know the starting point for oak cubes is 2 oz. If I were to soak the cubes is some bourbon how long should I soak, what kind of bourbon if it matters, and should I pour the bourbon and cubes in together? That being said should I added the cherries towards the end of the fermentation before I age on cubes or just everything together?

That was a whole mess of questions and would appreciate some help.

I soak 2 oz oak chips in 4 oz whiskey/bourbon while the beer is fermenting. I strain the whiskey from the cubes, and add the cubes at kegging, if it's a stout. If it's a big beer like a barleywine, I will add the cubes to secondary. I don't make fruit beer, so I can't help you there.

I would think you would get more flavor from the cherries being in the secondary. I hav'nt done it but it sounds tasty.