StillSmart

There is an awful lot of p'ing about. They're is also a bit more science than you might think.

I buy in French oak for my wine. It is very expensive but the results are stunning.

Mash wrote:There is an awful lot of p'ing about. They're is also a lit more science than you might think.

I buy in French oak for my wine. It is very expensive but the results are stunning.

aye,
I see you loud n clear with this one...
nothing with researching and the best is listening what people are saying about there experiences...that when I'm good at. Listening to advise and acting on it.
a lot of p'ing around, so the best is buying the oak that's barrel treated so to speak.
all them homebrew shops chipping etc don't exited me....too much crap on the net.
so ill look at the still dragon link about the oak..dont mind forking out money if there the dogs knackers
thax again Mash...keeps me on my toes lol
now of to try and get the first single malt recipe sorted..
questions, questions every where...lol
Bri

@ Old Bri: Mate, sorry but I don't think in anything other than Centigrade. You must be a Yank.

There is a difference between charring a piece of wood and heating it to a particular level to bring out a flavor profile.

An easy way of exposing more end grain would be to take one of those blocks pictured and cross cut, but not all the way to make for easier handling. Cut every 3/16 or 1/4". Maximize end grain exposure without it all falling apart.

RumJohn wrote:@ Old Bri: Mate, sorry but I don't think in anything other than Centigrade. You must be a Yank.

There is a difference between charring a piece of wood and heating it to a particular level to bring out a flavor profile.

An easy way of exposing more end grain would be to take one of those blocks pictured and cross cut, but not all the way to make for easier handling. Cut every 3/16 or 1/4". Maximize end grain exposure without it all falling apart.

m8,
I'm English...
but my brain must be from out of space....
thx for advice.
I knoew there was more science into it, and was great researching.
least ive read and understand more.....
i'll get there..
appreciate you taking time to answer me.
Bri

Just a quick note of caution.
It is not the case as someone asserted above that all hardwoods are safe and softwoods not..indeed, there are many people who wouldn't know a softwood from a hardwood (and no, it's nothing to do with density or hardness, it's simply whether the tree is deciduous or evergreen).
For eg Yew is toxic to both humans and other animals ....it's a softwood but very hard in its density. It also has a very appealing smell and you'd think Ig would make a great flavour. Don't do it.
I would steer clear of the exotic woods too, some like zebrano and purple heart cause irritation to mucous membranes at the very least and you just never know. If you want to experiment stick with the fruit tree wood

I'll +1 this.
Who knew Balsa is a Hardwood?

Robert.

I did

That is because you are a smart arse, and so are/is wanted on this site!
Smart people are always welcome here.
As are self depreciating folk with a sense of humour.
There is no pay.
We are here for the love of what we do, and helping newbies keep themselves alive.
If we don't do it, does anyone else give a shit?
I have a theory that they do, and so, the reason that we remain unmolested.
I have been found wrong before, no doubt will be again.
But my current viewpoint is quite pleasing.

Shit, here come the Rozzers!

Robert.