A few days before I made all the changes and moved the kolsch and cream ale around, I bottled my Great Divide Yeti Imperial Stout cone. If you remember right, I noted that I was WAY over on the oak chips and it was a little like drinking bark.
To help deal with this, I added some water, about 2qts or so, and let it hang out in secondary for a while.
I had another taste since doing this and I have to say it made a big difference. The oak flavor is still there and pretty strong, but nothing like it was before. I am going to let them mellow out in the bottle for a while. As you can see from the pictures, the watering down did not impact the SRM in anyway.
With this bottling I tried a trick Nick was telling me about for long-term storage. You wrap the threads of the growler with Teflon tape and then screw your top on. With these I am going to be bottle conditioning so I have to be sure not to over tighten the caps because the plastic caps (with the plastic diaphragm in them) will break if you try to over tighten them too much. With the Teflon tape it allows you to tighten them snug, without feeling like you have left them loose.
This weekend we are brewing an IPA and a flavored porter. For the flavors we are looking at anise to do something like the pugnacious porter I did a while back, or perhaps some maple sugar to try something different. Any input would be appreciated!