Lambic Digest #0635

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Date: Mon, 26 Jun 1995 00:30:08 -0600 
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To: lambic at lance.colostate.edu 
Subject: Lambic Digest #635 (June 26, 1995) 

 

 

 
Lambic Digest #635                             Mon 26 June 1995 

 

 
        Forum on Lambic Beers (and other Belgian beer styles) 
                Mike Sharp, Digest Coordinator 

 

 
Contents: 
  Oak Chips (Mark B. Alston) 

 

 
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---------------------------------------------------------------------- 

 
Date: Sat, 24 Jun 95 10:54:04 EDT 
From: beernut at xmission.com (Mark B. Alston) 
Subject: Oak Chips 

 
>Mark asks: 
> 
>> Finally, whats the story with oak chips.  Should I add toasted or untoasted  
>> or neither.  Moreover, how much are people using and when should I add them? 

 
Russel wrote: 
>Definately untoasted if at all.  I like the flavor, and I'd swear I can taste 
>a bit in Boon, but maybe I'm hallucinating.  I'd boil up an oak tea, taste  
>that, and estimate strength.  Don't actually add the chips at all, just the  
>tea. 

 
This would seem to be a good method for getting oak character but what about 
the oak giving brett a place to live? 

 
And Jim wrote: 
> 
>% Oak is used in the form of a cask.  Oak is semipermeable and allows slow 
>% diffusion of oxygen.  The cask used are very old and add no real flavor of 
>% their own IMNHO.  Buy a cask :-) 
> 
>Also the wood provides a microenvironment for the microorganism to take up home 
>in 

 
This microenvironment is what I am after.  I guess that I am simply uncertain as  
to when to add the chips and how much to add.  I can either steam, autoclave,  
or boil the chips for sterility and to remove excess oak character (which is not  
as important to me).  However, it seems from previous posts that this extra oak  
character will age away given enough time.  Perhaps I should add oak chips to  
one fermenter and not the other but that would negate any variation due to the  
difference between fermenters.  I can now see why the learning curve is so slow. 
Maybe I will brew up another batch and test the oak chip theory in a split batch 
(I know, only one data point; however, I only have about 40-50 years left to  
perfect this :) 

 
I am still curious as to whether people think that by pitching brett with sacc and  
with plenty of airation that more acid (probably acetic) will be produced during reproduction.  (This idea was garnered from a post almost a year ago.) 

 
Finally, I believe that I already smell a horsey aroma in my fermentation room.  
Am I completely hallucinating or is that possible so early in the fermentation?   
It was pitched on tuesday. 

 
Thanks, 
Mark Alston 

 

 
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End of Lambic Digest 
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