Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hi everyone,

I'm just toasting some oak and I've been searching the forum for a few explanations.

what do people use as a guide to help them get the right toast? I know everyone's ovens/bbq's are different so time and temp will vary. But I'm working on 200 deg for 2 hours but the heat in my bbq is all over the place.

I'm guessing that light toast is just a slight color change

Medium, nice dark brown

Heavy, very dark brown right through the stick.

Have i got this right? Or should a heavy toast be almost charcol? Some of the ones that were closer to the flame have gone black and you can snap them with your hand, is this too far gone?

Any help/guidence will be great.

Cheers

Try this thread mate might help viewtopic.php?f=22&t=7130&start=20 :handgestures-thumbupleft:

I think you are right in the levels of light med and heavy.

I'm guessing that light toast is just a slight color change

Medium, nice dark brown

Heavy, very dark brown right through the stick.

The black has gone too far toast level!!!

Here was my post on the ones I did to what I would call a heavy toast. They are colored all the way through as I had to split them lengthwise to get them into the carboy

http://aussiedistiller.com.au/viewtopic.php?f=22&t=7457