best oak for aging stout

[AlphaAcidHouse]

Hi all, first post on here, got sick of lurking around forums full of American measurements and weights so though I should sign up somewhere closer to home.

Anyhow, I have some breakfast stout I have made and it will be coming out of its primary FV shortly and half of it will be getting oak aged for a few months, I have the option of sherry barrel or bourbon barrel to age it in but can't decide which is the better option so I thought I would throw it out there and see what people thought.

Poll added, I hereby solemnly swear that I wll adhere to the results of the poll and age in the oak chosen by the great inhabitants of this forum.

Thank you for your kind attention.

[Pinto]

You missed the "both" option - split the vessel into two secondaries and age overbourbon AND sherry - then make your own mind up

[AlphaAcidHouse]

I had considered that but I only want to buy 1 barrel. and I only want half of it oaked.

[Pinto]

If I had to choose, it would probably be bourbon aged then

You could also buy some oak chips and steep them in the brew in a plastic FV - that way you could do a quater batch of each lol

Interesting thread here...

http://www.homebrewtalk.com/f13/adding- ... on-289604/

and you can buy Jack daniels oack chips from B&Q !

http://www.diy.com/nav/garden/outdoor-l ... d=13239390

[TC2642]

I'd go Bourbon, get those nice vanilla flavours in there.