red oak is more porous than white oak. that's why barrels are made from white,but as far as using for aging it would be fine after a char or toasting

in north Georgia they use red oak for aging and it is called red whiskey.the wood is thoroughly dried and toasted. golden northwest distilleries says their samish bay single malt is partially aged on red oak so why not give'r a try.

oh i forgot to point out that red oak doesn't have the vanillins that white oak has so your flavor profile won't be the same.

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well im gonna give it a go,will char some with the propane tourch,will let you know how it turns out,will do just one quart.your right rc most of my wood is red oak,i did cut one hickory this year and split it for the smoker,im not a big fan of hickory,i like pecan the bestso i have a s^%t load of hickory left,so its free hickory all split and ready to go,just come get some ,free to whom ever makes the drive out here.and thanks for all the replies,diesel u give so much! thanks"

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chared some red oak early this morning and added it to a quart of my hooch,in less than 5 hours it looks like weak iced tea,can't wait to see it in a few weeks,bet it will be a dark amber brown,going to toast some oak this evening when i make some beer bread to go with my home made potato soup,its a cold day here in east texas.will post results in a week or so."

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yea my dog is here in the living room,boy does she need a bath lol.

i sure hope i can show a little restraint,but if not, o well.i was suprisied at how soon it showed some color,it looks good already,will have just a sip or two this week end ,just QC,
you know what i mean,i have several pints of ag on the shelf so i should be able to hold off for awhile.started a birdwatchers sugar mash yesterday,just want to see if its still as good as i once thought.talked to my friend at the feed and seed,he told me can order 50# bags of barley ,oats, corn,and just about any other grain i want,we have a mill in mineola and he can get it thru them.its a lot more than i need at one time but the price is good and i will store it in some 55gal plastic drums.other than some surgar and yeast i should be set for a good while.damn am i hooked or what?"

I dunno about that champagne yeast...Helll, most of this is experimentin' once you have a proces down..

Maybe make a small batch to test?

Yep, it's a light breeze here today, the willows are only 3/4's bent over backwards... I got burned by a late hard freeze trying to be an eager beaver last year, so I am waiting to put out my starts and sow - at least 2 more weeks...