alemonkey

Recipes 

For those of you who have soaked oak chips in bourbon, do you also add the bourbon when you dump the chips in? Or do you just dump in the chips and let the bourbon soak seep out of them into the beer?

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And the Trogdor comes in the niiiiiiiiiiiiiiiiight!

Orfy

Recipes 

Just use enough to cover the chips.

Drink the rest.

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alemonkey

Recipes 

So, do you dump what was covering the chips into the beer? Or do you only throw in the chips?

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And the Trogdor comes in the niiiiiiiiiiiiiiiiight!

Orfy

Recipes 

It should soak in but it won't do any harm putting it in. It'll only be a small amount. Or drain it if you want.

I've only done it in Vodka and it all soaked in.

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GET THE GOBLIN
Have a beer on me.

D*Bo

Recipes 

I haad toasted oak chips soaking in Knob Creek for 6 months.
I had topped it up a couple of times to keep the cubes covered.

I drained the burbon and dropped the cubes in, they sat in the secondary for about a month. I just kegged it today. It was subtle, but added a very nice touch.

I know a couple of people that added the burbon and thought that was to much.

I tasted the burbon that was drained off, it had a very potent oak taste. There was a lot of Oak sediment in it.
You mak want to just drop the chips in (save the bourbon) and let it sit for a month or two and sample it. If you think it needs more bourbon pour some off the top of what you saved and add the bottom portion with the oak sediment, then let it age a little more and try it again.

I'd also be a little concerned about adding to much and killing off the yeast and having nothing left to carbonate. Personally this is the type of thing I like to bottle.

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PrimaryBaltica 9
Secondary British all Amarillo IPA, Calypso
Conditioning Decoction maddness, FlyingJess Ale
Drinking Oatmeal Chocolate Stout, Oaked Bourbon Chocolate Stout, Dry Mead)
Up NextScottish ale and Dopple Bock

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wild

Recipes 

I think Knob Creek is aged in oak too.

I just racked my Oak Aged Bourbon Porter into secondary on top of the soaked oak chips. The chips were soaked for a week in Jim Beam's Black Label. I poured enough bourbon to cover the chips in a mason jar and sealed it. Then tossed chips and all into the fermenter.

Wild

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On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Irish Red Rye
3. Robust Porter
4. Russian Imperial Stout
5. Mirror Pond Clone dry hopped with Citra
6. Mirror Pond Clone dry hopped with Centennial

Primary - Nada
Secondary -

From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

knipknup

Recipes 

The current recipe I'm doing calls for steamed oak chips. Any thoughts on this versus soaking in a bit of bourbon instead?

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trinitone

Recipes 

The steaming is just for the purpose of getting rid of any nasties that might be on the wood. The bourbon is all about the flavor.

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Primary: Niet
Secondary 1: Cripple Kriek (a 'pseudo' cherry lambic)
Secondary 2: Monk's Tripel...
Bottled: Dark Star Brown Ale, Watership Stout, Yet to be named cider

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cweston

Recipes 

Soaked 'em in Knob Creek, eh?

Man, I'd have used something cheaper for the oak chiips and drank the Knob Creek. That's some mighty fine bourbon.

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Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

Evan!

Recipes 

The steaming is recommended for sanitizing purposes. Booze (bourbon included) will do the same thing.

I've used oak chips and bourbon once. I was going for a not-so-subtle touch, though...so I took 2 cups or so of Evan Williams (what else!?) and soaked 1.75oz of oak cubes and one whole split vanilla bean in it for a week during primary. I also added a bit of vanilla extract as well, because a second bean was really gonna screw up my "profit margin". Anyway, when I racked to secondary, I added the entire thing, bourbon and all, and let that sit for about 13 days. Then I racked off of it into a third vessel, where it sits today. I tasted a sample a few days ago...deliciousness! Dessert beer...woohoo!

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)