coffe addict wrote:End grain is no friend... I'd Cut them just shorter than the aging vessel.
I have three 4L jars aging with wood I toasted
The aim with the toasting was three batches. one of them to be at the sweet end of the toasting scale, one to be packed full of vanilla and one to be toasty with a hint of almond.
All three went in @170 for 1.5hrs then bottom tray came out and temp increase to 190 for 30mins middle tray came out. Temp increase to 220 for another 30 mins.
They have only been aging for 3months so the jury is still out but most seem to be inputting what I aimed for.
The vanilla was insane at 2months but has now mostly subsided as more complex flavours are developing. I think I'll end up blending for a flavour I'm happy with and using a combination of different toasted wood to replicate the blend. Reasoning here is each one is good but so far none are well rounded.
Thanks for the recipe :handgestures-thumbupleft:
I have one complete Stave in the hands of my old boy at the mens shed . Hes going to pass it thru a band saw a few time and I'll see what comes out . The staves are about an inch thick so I asked him to cut them about 10mm wide strips length wise down the stave , to keep the end grain to a min . then I guess I'll cut them into lengths for maybe 10 or 15 g . I spose ill need to sand them or not /