| http://www.w3.org/ns/prov#value | - I LOVE big beers aged in oak, especially when the brewer has put some thought into the type and origin of the barrel.I would like to experiment with barrel aging by splitting batches of RIS, Grand Cru, barleywine, etc. and aging them on oak cubes soaked in different spirits (wine, port, distilled liquors).Please post all experiences (good, bad, or indifferent) with different types of oak cubes, soak
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