To provide aged-in-oak flavor to beer, cider, or mead. Used in
some IPA's to simulate flavors from ocean passage to
12/16/2013 – I will be ordering your NOTG Mead kit (Sweet yeast) and had read "somewhere" that using french oak cubes helps to shorten the aging process of wine as well as imparts additional flavor similar to aging in wooden barrels. I have 3 questions please; Would French oak cubes enhance the flavor of the sweet mead or ruin it? If the mead is enhanced . . .
Response From Homebrew Heaven: 1) The addition of French oak into your mead sounds like a nice addition. Haven't done it, but oak is a flavor/aroma that I enjoy, personally2) The oak shaving/chips/cubes could be added at the beginning of the fermentation. Use about 4 to 6 oz per 5 gallon batch, and allow about 30 days of exposure. Leave them behind when you siphon to . . .
7/15/2013 – For a strong stout I wish to add that aged in an oak barrel flavor. Would it be better to use chips or an oak spiral as in wine? If so, how much, for how long, and when do I introduce.
Response From Homebrew Heaven: All good questions. As is often the case, there is no "best" way. It's an individual thing.Either way of introducing oak is just fine. It just a matter of preference how you want to use it. I like using oak chips. Easy. For strong stouts and red wines, using about 4 to 8 ounces during fermentation works just fine. Let it sit on the chips . . .
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
4/29/2008 – I would like to make a blueberry beer for this summer and was thinking I would use to West Coast Blonde kit to do so. Do you recommend any other kit to use? I have been researching the best way to make a blueberry beer and have come across a couple different variations as to when to add the blueberries during the process. Do you have any . . .
Response From Homebrew Heaven: Yes, our West Coast Blonde Kit would be an excellent base for a fruit beer. If you like wheat beers, our Wizard's Wheat is also a nice choice.As far as fruit flavors, there are really two options for making a fruit beer: artificial flavorings and natural fruit. Using artificial flavorings is actually a pretty good way to go. They are . . .
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
8/16/2006 – we're interested in oakchips for whisky preparation.kindly advise.
Response From Homebrew Heaven: We have several kinds, french, american, light toast, etc. Here are some links
2/28/2006 – I have read that there are some beers which are aged in oak barrels for a year or two. I am wondering whether or not this is something for the home brewer to consider, also if this is advisable for mead and cider making?
Response From Homebrew Heaven: Using oak barrels can certainly be done, but it is expensive, and tricky to do. I wouldn't recommend it. HOWEVER...It is easy to get that "aged in oak flavor" by using oak chips! For a few bucks, you can get the same flavor, and it's more controllable as well. Oak chips are simply added to the fermenter. Using about 2-6 oz in 5 gallons . . .
4/30/2005 – I have a 6 gal batch of premium Pinot Noir which is in the final clearing stage. It's about 20 days from finishing. I just discovered I neglected to put the Oak additive in during fermentation. Can I get any results if I add Oak Chips at this point? Thanks
Response From Homebrew Heaven: Sure. It can still be added. It won't be as "oaky" as if you had added it early, but you will get some. It's OK to extend that "20 days" too. There is nothing magical about the times given with these kits.
2/1/2005 – Where can I buy the hops to brew the beer? I live in Plainview, Texas....would love to brew my own. But, I need the ingredients to brew it. will buy your equipment, so....where can I buy the goodies to brew it?
Response From Homebrew Heaven: Right here! We have a large selection of hops, yeasts, grains and everything you need in the way of ingredients. Here is a link:A good way to get started is to choose one of our ingredient (recipe) kits. They get you started the right way!
1/4/2005 – I am making a fruit pale ale. I have 2 questions. I am wondering what to add to my wort? Should it be real fruit, extract, puree, or anything else I have neglected. Also I have read in "The Joy of Homebrewing" that the Krausen, if not removed, from the primary fermenter can create a bitter taste. Is it worth exposing my beer to the . . .
Response From Homebrew Heaven: 1) Fruit should not be boiled, but puree or raw fruit can be added to the primary fermenter. Alternatively, you can add extract flavoring after all fermentation is complete. This allows you to "add to taste" just prior to bottling or kegging. Below is a link to the flavorings: 2) We do not advocate removing krausen, unless it makes you . . .
10/19/2004 – I am already planning on making a beer for Christmas and flavoring it with cinnamon and nutmeg. However, if I wanted to use grated ginger in a beer recipe, would it be a good match with something like a Canadian Ale? I want something light and crisp that would be further enhanced by the spice of ginger.
Response From Homebrew Heaven: Yes, we think ginger makes a nice addition, cinnamon too! HOWEVER...our advice is to be careful with nutmeg. The nutmeg seems to get more intense over time. Even a small amount seems to be too much, so use with caution.
9/18/2004 – I am using Alexander concentrates to make wine. Since not aging in Oak barrels, what is best method to get better flavors. I have heard of Oak-Mor, also, wood chips. Which is preferable? And, of the chips, toasted vs non-toasted, when would you use each. What amounts do you add for a 5 gal batch? And, do amounts used vary depending on . . .
Response From Homebrew Heaven: I like untoasted oak chips, added to the primary fermenter (for about 7-10 days). The normal amount to use is 4-8 oz per 5 gallon batch, depending on how "oaky" you like it. Yes, typically whites are not oaked (except chardonnay), however, if you like it, do it! Reds can be more "aggressively" oaked. Remember, adding oak requires more aging . . .
4/17/2004 – Wine kits that include oak chips have you add them during primary fermentation. I've also been told to wait until after fermentation has completely stopped. Which do you recommend and why? I usally don't bottle wine until 6 months. If I wait until after fermentation has stopped how long should I leave the oak chips in the secondary fermenter? . . .
Response From Homebrew Heaven: Good question. Either way will certainly work, but I prefer adding during the primary, for about 7-10 days. This way, I can taste the wine as it goes into the secondary fermenter. If it needs more oak, it can be added at that time. It is always better to add too little oak, than too much. I feel you have better control this way.
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