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Oak Cube Sanitization
  • ThymThym
    Posts: 103,164
    This discussion was created from comments split from
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 48,261
    OK urrybody ...... what is the consensus ....
    What is the BEST way to sanitize oak cubes

    Steam them
    bake em in the oven for a while
    soak em in cheap Bourbon for a week or so

    ???????????????????,,
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,334
    ceannt said:

    OK urrybody ...... what is the consensus ....
    What is the BEST way to sanitize oak cubes

    Steam them
    bake em in the oven for a while
    soak em in cheap Bourbon for a week or so

    ???????????????????,,


    Bourbon.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 46,786
    ceannt said:

    OK urrybody ...... what is the consensus ....
    What is the BEST way to sanitize oak cubes

    Steam them
    bake em in the oven for a while
    soak em in cheap Bourbon for a week or so

    ???????????????????,,



    well steam would be better than baking. i'd probably steam, then soak in bourbon.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,786
    because why would you not soak them in bourbon?
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,261
    OK.... that's what I was thinking....
    I have heard of all three being done....
    You guys think a week is long enough to kill all the nasties?
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 103,164

    ceannt said:

    OK urrybody ...... what is the consensus ....
    What is the BEST way to sanitize oak cubes

    Steam them
    bake em in the oven for a while
    soak em in cheap Bourbon for a week or so

    ???????????????????,,



    well steam would be better than baking. i'd probably steam, then soak in bourbon.


    Well, they fire the inside of barrels to santize them, so in keeping with that frame of mind I would bake them at 450 or maybe 500. Don't char em but a little brown would be good.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,786
    Lakewood said:

    ceannt said:

    OK urrybody ...... what is the consensus ....
    What is the BEST way to sanitize oak cubes

    Steam them
    bake em in the oven for a while
    soak em in cheap Bourbon for a week or so

    ???????????????????,,



    well steam would be better than baking. i'd probably steam, then soak in bourbon.


    Well, they fire the inside of barrels to santize them, so in keeping with that frame of mind I would bake them at 450 or maybe 500. Don't char em but a little brown would be good.


    but if you've got them toasted to the level you want, baking could throw that off, while steam wouldn't.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,164

    Lakewood said:

    ceannt said:

    OK urrybody ...... what is the consensus ....
    What is the BEST way to sanitize oak cubes

    Steam them
    bake em in the oven for a while
    soak em in cheap Bourbon for a week or so

    ???????????????????,,



    well steam would be better than baking. i'd probably steam, then soak in bourbon.


    Well, they fire the inside of barrels to santize them, so in keeping with that frame of mind I would bake them at 450 or maybe 500. Don't char em but a little brown would be good.


    but if you've got them toasted to the level you want, baking could throw that off, while steam wouldn't.


    well, baking them would definitely toast them some more. but steam will suck the toast out of 'em. such a quandary. I would get untoasted oak cubes, then toast them myself, then soak in bourbon to condition.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,786
    Lakewood said:

    Lakewood said:

    ceannt said:

    OK urrybody ...... what is the consensus ....
    What is the BEST way to sanitize oak cubes

    Steam them
    bake em in the oven for a while
    soak em in cheap Bourbon for a week or so

    ???????????????????,,



    well steam would be better than baking. i'd probably steam, then soak in bourbon.


    Well, they fire the inside of barrels to santize them, so in keeping with that frame of mind I would bake them at 450 or maybe 500. Don't char em but a little brown would be good.


    but if you've got them toasted to the level you want, baking could throw that off, while steam wouldn't.


    well, baking them would definitely toast them some more. but steam will suck the toast out of 'em. such a quandary. I would get untoasted oak cubes, then toast them myself, then soak in bourbon to condition.


    this seems like the best way to go about it.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,786
    but now i'm curious as to how much toasted flavor would be lost to steaming, and how much it would darken/increase when baking.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 103,164

    but now i'm curious as to how much toasted flavor would be lost to steaming, and how much it would darken/increase when baking.



    Experiment time!
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,786
    i already have some toasted cubes. might have to play around when i have some free time. now how to test the results...
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,261
    OK..... as normal.... you guys have brought up even more questions.....
    @-)
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 103,164
    ceannt said:

    OK..... as normal.... you guys have brought up even more questions.....
    @-)



    life is uncertain.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 48,261
    Lakewood said:

    ceannt said:

    OK..... as normal.... you guys have brought up even more questions.....
    @-)



    life is uncertain.


    so profound......
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,786
    ceannt said:

    OK..... as normal.... you guys have brought up even more questions.....
    @-)



    if i ever get around to brewing my brown porter again, i was going to soak the cubes in bourbon, then boil it all to sanitize and dump everything in after fermentation was over, possibly in the keg.

    now i might have to re think.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 48,261

    ceannt said:

    OK..... as normal.... you guys have brought up even more questions.....
    @-)



    if i ever get around to brewing my brown porter again, i was going to soak the cubes in bourbon, then boil it all to sanitize and dump everything in after fermentation was over, possibly in the keg.

    now i might have to re think.


    don't you have to think first.... before you can re-think???
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 103,164
    I can't say I would ever want to boil oak in my beer. Oak tannin soup doesn't sound good. There is a big difference between the slow gentle extraction of flavor compounds from lightly toasted oak at low temps, versus the aggressive dissolutions of anything that will dissolve in water at near boiling temps.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ceanntceannt
    Posts: 48,261
    Lakewood said:

    I can't say I would ever want to boil oak in my beer. Oak tannin soup doesn't sound good. There is a big difference between the slow gentle extraction of flavor compounds from lightly toasted oak at low temps, versus the aggressive dissolutions of anything that will dissolve in water at near boiling temps.


    I agree..... boiling would not be a good option....
    somebody told me that the microwave would be good for this.... but I am highly skeptical of this also....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,786
    ceannt said:

    ceannt said:

    OK..... as normal.... you guys have brought up even more questions.....
    @-)



    if i ever get around to brewing my brown porter again, i was going to soak the cubes in bourbon, then boil it all to sanitize and dump everything in after fermentation was over, possibly in the keg.

    now i might have to re think.


    don't you have to think first.... before you can re-think???


    not in MURKAH!
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,786
    Lakewood said:

    I can't say I would ever want to boil oak in my beer. Oak tannin soup doesn't sound good. There is a big difference between the slow gentle extraction of flavor compounds from lightly toasted oak at low temps, versus the aggressive dissolutions of anything that will dissolve in water at near boiling temps.



    and there you go, rethinking has been thunked.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,786
    ceannt said:


    somebody told me that the microwave would be good for this.... but I am highly skeptical of this also....



    maybe, but i'm not going to be the one to risk it.
    "Oh, you were serious? I was drunk."-C_B
  • BenvarineBenvarine
    Posts: 1,606
    I was under the impression brewers steamed or poured boiling water into barrels to sanitize them before refilling. I would think you could do the same with chips. Where did you get the chips? Did you make them? If you bought them, can't you just drop em in, I thought they were already sanitized. Maybe a poor assumption.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    Benvarine said:

    I was under the impression brewers steamed or poured boiling water into barrels to sanitize them before refilling. I would think you could do the same with chips. Where did you get the chips? Did you make them? If you bought them, can't you just drop em in, I thought they were already sanitized. Maybe a poor assumption.



    they heat them to sanitize, usually with a big propane torch.

    they come sanitized in a bag. but once open and closed, all bets are off. really though they should still be fine.

  • BenvarineBenvarine
    Posts: 1,606
    Well they don't torch them when they reuse them do they? Only torch to char them originally for whiskey. Wine barrels are not torched and I didn't think barrels reused for beer were torched.