oaking sour beers

[amartin]

Hey everyone,

I have a flanders red going on around 9 months right now, and a lambic type I started a few weeks ago. I'm thinking that I might add some oak to them, probably cubes. Dumb question though, how does this physically work? They're in carboys, so I can drop them in one at a time, but what if I want to get them out if the flavour gets too much? Or should I just wait until the beer is more or less done, add the oak until I think it's added enough, and then bottle it? What do you all do?

Andrew

[darciandjenn]

Could you suspend them in a mesh bag or something with some unflavoured floss so you can fish them out later?

[LiverDance]

You could transfer carboys once you reached the flavor you want. Not sure how long you are going to age them but you could also use half of the oak you want and then decide if you want more just before bottling.