Comments on: Homebrewing with Exotic Woods

By: Testing Exotic Woods with Bourbon Whiskey « Pinchaque’s Great Adventure

Mon, 13 Apr 2009 03:22:43 +0000

[...] after my previous post on Homebrewing with Exotic Woods, Amanda and I discussed how we would evaluate the flavor of the various woods we had acquired. It [...]

By: Dave

Dave — Mon, 06 Apr 2009 15:45:26 +0000

Not sure how to send them to you directly, I don’t see an email listed, but I can tell you they are from the Jan/Feb 2008 issue of Brew Your Own magazine and the May 2008 issue of All About Beer. You may be able to find these articles online on their websites. If not, give me an email address and I can send you pdf’s of the articles.

By: Brandon

Brandon — Sun, 05 Apr 2009 21:42:59 +0000

Yeah I’d like to see those as well if you get a chance to post them. Or you can send them to me directly. Thanks again Dave.

By: Dave Manley

Dave Manley — Sun, 05 Apr 2009 16:31:06 +0000

I’m known as the “oak guy” in our club. Here’s a link to the presentation I did last November on brewing with oak. Pretty much all of my information came from published brewing articles, I can provide those as well, if anyone wants them.

http://www.jackofallbrews.org/documents/Beer%20&%20Wood.pdf

By: pinchaque

pinchaque — Fri, 03 Apr 2009 21:38:29 +0000

Thanks for the comments Dave. I’d definitely be interested in seeing the presentation. Whenever I’ve brewed with oak it’s been in the form of toasted oak chips from the homebrew shop, so I don’t have control over that aspect. Now with these grilling woods (all of which are raw) then I was just going to throw them in the toaster oven to get a medium toast. That’s what we did for the whiskey sample test and it was fairly simple to do.

That’s cool there’s such interest in this. I did some searching around before I bought the chips to see what else was out there, and not much was. so I’m excited to test it out and post the results!

By: Dave Manley

Dave Manley — Thu, 02 Apr 2009 22:56:16 +0000

Also, there is the issue of using the wood “raw” or “smoked/toasted”. Are we adding wood to the beer, or smokng the malt prior to brewing? I have done a bit of brewing with various types of oak, from raw to several levels of toast, in form of chips, cubes, etc. I have not gone beyond oak however, but am interested in trying that. I have put together a presentation on home brewing with wood (primarily oak) and am happy to share, but I would be interested in hearing other homebrewers experiences in going beyond oak for home brewing.
Cheers!
Dave Manley
Jack Of All Brews Homebrewing Club
Waconia, MN

By: pinchaque

pinchaque — Thu, 02 Apr 2009 15:26:35 +0000

I unfortunately have not yet had the chance to use them. My last batch of beer was Ginger IPA and went “unoaked’ as it were. But I’m looking to make a batch of porter next and will use one of the woods then and post about it. Thanks for reading!

By: Brandon

Brandon — Tue, 31 Mar 2009 16:46:34 +0000

Have you had a chance to experiment with any of these woods? I’m an experimental homebrewer also and would love to hear your experience with them if you have.