Great article Mills! Those beers sound delicious. I also enjoyed JP's article on oaking and learned a lot from it. I will be brewing my Irish Hillbilly again this friday, weather permitting. It's a Dry Irish Stout to which I added 1 oz of med toasted oak chips that were soaked in JD Old #7 for 10 days to the keg for 5 days. I included the JD in the keg and the 1oz JD per gal of beer made a nice balanced ratio last time. Very smooth. After reading yours, I may add just the oak to end of fermentation this time for a week to see how it affects the body of the beer.
A woman drove me to drink, and I never had the courtesy to thank her-W.C. Fields
