Playing with a new beer (twist on old) and going to age on maple. Anyone used maple before? results? and how/what is best technique for this wood? shaved, chuncks, toasted chips (like bbq) staves, etc.
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I've never aged on maple so can't speak from experience there. What is the goal with the beer? Knowing that would likely make it easier for others to answer. I can tell you that if you want to create something that is somewhat replicable I would choose the most uniformly shaped maple product you can get (such as staves or shaved). Things like chunks and chips can have a high variability in their amounts of surface area which can lead to some unpredictable results.Last edited by sw341034; 10-11-2011, 10:49 AM.
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I have never aged ON wood, just IN wood, i.e. barrels. There you get more of what was in the barrel, whiskey, rum, etc.
For this is part of a project of just always having a different beer on different wood. Yes, same beer with different woods would see the charecter chages, but its not how this project works. Its more of taking a beer Ive done, in this case a smoked bock, and seeing how it will be different. We choose maple as there arent alot of maple aged beers out there."Uncle" Frank
Frank Fermino
Brewer I, Redhook, Portsmouth, NH
Writer, Yankee Brew News, New England
Wise-ass, Everywhere, Always
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