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**cheezydemon3** · 11-23-2010, 03:24 PM

These were at the local grocery, oak chips guaranteed to be from JD oak barrels used to age bourbon.....

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_104696_325009001_325000000_325009000?chann el=froogle&mr:trackingCode=7592C4AE-03A7-DF11-904F-002219319097&mr:referralID=NA

They are marketed for smoking, that didn't cause me to buy them over generic hickory chips, but for a stout I have aging, I figured why not?

I plan to toast them and add to secondary.

**Revvy** · 11-23-2010, 03:26 PM

I've been using them for years, they work great.

Lately I've been steaming them in a small collander for 20 minutes, and then I soak them in a mason jar full of more jack for a week or two, then dump them bourbon and all into the secondary. And at 7 bucks for a huge bag, you get a lot of uses of them.

I got that trick from biermuncher.

I've also been dry toasting them lately. I use one of my cast iron pans, get it hot, and then drop them in the pan and move them around for 5-15 minutes or so. They will darken, and toast up really nice. I've just been going by nose more than anything.

I do that, then steam and then soak in jack.

**starrfish** · 11-23-2010, 03:48 PM

And I've just been Smoking Steaks with them!!!

**cheezydemon3** · 11-23-2010, 06:27 PM

Great! That is the kind of testimony I wanted Revvy!

MattHollingsworth · 12-08-2010, 08:17 AM

Quote:

Originally Posted by Revvy

I've been using them for years, they work great.

Lately I've been steaming them in a small collander for 20 minutes, and then I soak them in a mason jar full of more jack for a week or two, then dump them bourbon and all into the secondary. And at 7 bucks for a huge bag, you get a lot of uses of them.

I got that trick from biermuncher.

I've also been dry toasting them lately. I use one of my cast iron pans, get it hot, and then drop them in the pan and move them around for 5-15 minutes or so. They will darken, and toast up really nice. I've just been going by nose more than anything.

I do that, then steam and then soak in jack.

I'm gonna be giving this a go soon. Revvy, how much of these chips have you been using in a ~5 gallon batch?

**cheezydemon3** · 12-09-2010, 08:00 PM

Hell its $4.99 and is no where near as much wood as a barrell.

1 bag or 2 is my only dilemma.

**jbrookeiv** · 12-09-2010, 08:08 PM

Sweet! I will definitely be trying this.

**Revvy** · 12-09-2010, 08:18 PM

Quote:

Originally Posted by MattHollingsworth

I'm gonna be giving this a go soon. Revvy, how much of these chips have you been using in a ~5 gallon batch?

Maybe a couple times I've weighed out a few ounces, but I generally just grab a small handful, and pick out the really small pieces (so they don't break down too much and become a choking hazard.) I've never really measured them.

**jbrookeiv** · 12-09-2010, 08:23 PM

Quote:

Originally Posted by Revvy

Maybe a couple times I've weighed out a few ounces, but I generally just grab a small handful, and pick out the really small pieces (so they don't break down too much and become a choking hazard.) I've never really measured them.

How long do you usually let the beer sit on the oak?

**Revvy** · 12-09-2010, 08:25 PM

Quote:

Originally Posted by jbrookeiv

How long do you usually let the beer sit on the oak?

A week, 10 days tops. I tried it for 2 weeks once and it took 6 months to tame the beer. Thank god oak fades with time, so if you over oak it, it WILL mellow.