Oak Extract?

[Drewch (Drew C.)]

Anybody got experience with these oak extracts that MoreBeer is advertising? My wife loves oaky brews; so I have a vested interest in getting better at making them. ;D

[HopDen]

@Drewch

Anybody got experience with these oak extracts that MoreBeer is advertising? My wife loves oaky brews; so I have a vested interest in getting better at making them. ;D

I can’t give an opinion on the oak extract but I can give you my opinion on using oak wood soaked in your liquor of choice. I have used fresh dumped, once and twice used barrels in the past for aging my imperial stouts with amazing results but they are expensive and there is always the risk of infection or unintended results if you are not attentive but IMHO there is no short cut to get the same results.

But to my point on above oak sticks, they are a better option if you are just starting to play with oak infusions or are a small batch brewer, either with spirits or just oak wood without added spirits but always a quick soak (a few hours) in Everclear 190 to sanitize is a must. I soaked 2 French medium toasted oak sticks in enough Calvados Apple Brandy for 2 weeks, added one each to a 5 gallon kegs of a Quad. Will let sit at 35* for 2 months and then taste.
Another option is to make a tincture of sorts using oak wood products soaked in Everclear 190. Much like the bottle of barrel extract you shared but minus the water. Either way I think you will enjoy trying to add oak flavor. One last tip if I may and that is that LESS IS MORE. You can always add more if you think it needs it.

BeerStix French Oak Carboy Sticks (Pack of 2) - Medium Plus Toast | MoreBeer

[denny]

@Drewch

Anybody got experience with these oak extracts that MoreBeer is advertising? My wife loves oaky brews; so I have a vested interest in getting better at making them. ;D

Yeah, I’ve used it. Can’t say it tastes a lot like oak, but it does give a bit of the perception. I’d say order some and see what you think.

[Richard.Swent_gmail.com (Richard)]

I make a bourbon oak stout once a year. I use oak chips prepared by this method:

New Holland Dragon’s Milk Bourbon Barrel-Aged Stout

That gives oak + bourbon, but I imagine if you used vodka instead of bourbon  you would just get the oak, especially if you just use untoasted oak chips.

[Drewch (Drew C.)]

Thanks for the feedback.

I’ll probably hold off on the extract since (a) it’s not exactly cheap (esp. for something that only “gives a bit of the perception”), and (b) I already have some oak spirals I haven’t used yet.

I can soak a spiral in some bourbon & another in some rum (we just tried a rum-barrel-aged stout at a local brewery) and see how they work out.