American Oak Infusion Spirals - Medium Toast by Midwest Home brewing and Wine...

Just plain perfect for oaking homebrew. I have used these for imperial stouts and strong saisons. Two spiraled staves. You just drop them in after a quick steam sanitize, and wait for 4-6 weeks. Imparted a sweetish vanilla spicy woodiness that complements perfectly with the roasted malt in my beers. You don't have to soak them like wood chips or cubes, and they're easy to drop in, or pull out if you tie them with some sanitized fishing line. They barely absorb liquid, so your loss is a minimum. Zero sediment, and much, much cleaner than chips or cubes. Adds a slight reddish brown hue to light beers, and the aroma and taste are just spot on.Also, weighs less than a 10 gallon barrel. Much less.

These are a great way to add oak flavor to my homebrew IPAs. There are no details as to what you get but the spirals I received from Ohio Homebrew were 2x 8-inch spirals made by The Barrel Mill manufacturer. The printed label indicates each spiral infuses 3 gallons in 6 weeks, but I think that's for wine. I use one spiral in a 5 gallon batch and it imparts some good flavor in 1-2 weeks right in the primary after cold crashing / gelatin. I bring the temperature of the beer back up to 20C/68F during the infusion process, although I've never compared the infusion rate at different temperatures. It can easily start to overpower the beer so taste it and siphon it off when you're satisfied. The flavor will mellow somewhat after you rack and age.If I only use the spiral for a week I reuse it, but the flavor is greatly diminished on the second batch so expect it to take a lot longer to get to the same point. Even the manufacturer says they're completely spent in 6 weeks.These are also a great way to quickly add depth to a cider made from off-the-shelf apple juice. Dump a cup of super strong black tea in too for tannins and you've got an easy drink that tastes a lot better than just straight one-dimensional fermented apple juice.

Worth it. Brewed a 5 gallon batch of Oaked Bourbon Ale with 1 and 1/2 rods, after soaking them in Jim Beam bourbon for 2 weeks. The nice part is that the left-over bourbon now tastes aged and smoke-oaked. And the beer was a hit!

I had not had experience with this type of whiskey treatment before. It crossed my mind if whiskey can be aged using wood inside of the drink instead of the drink in the barrel. After a lot of research, I decided to order this product. I cut off a 2.5 inch piece rinsed it with boiling water for a minute, and then dropped it in a 16 oz jar, and filled with Dewars White Label and kept it in the fridge. Wondering what's happening, and since the amount was small, I decided to give it a taste two days later. I was blown away by the level of smoothness this had achieved. Amazing. Highly recommended. Be careful though, as you would not feel any burn from the alcohol.

Easy to split into the desired sizes and drop easily into carboys. The flavor they impart is very pleasant and not too intense for for my sour brown ale. It is also very easy to "tether" them with thin fishing line for easy retrieval. Much cheaper and simpler than using an oak barrel; an inexpensive and simple alternative!

I'm impressed with these. I use them to boost the oak flavors in my wine (syrah, zin, cab). P I use a few of them - different toasts- in a 20 gallon neutral oak barrel. They improved last year's batch (2022) so bought more for '23.

I got this to slip in a bourbon bottle way to wide for any bottle I have. Wish that would have been in the description. I will probably cut in half length wise and try that. Smells wonderful.

Work great for creating booze-barrel flavors - just seal them in plastic w/your favorite bourbon/rye/sour mash, let sit for a few days, then add to your conditioning tank. You might even be able to reuse them for the same beer type (we've not tried that yet).