I'm thinking of brewing up a porter here one of these days and was wondering if anyone has ever added french oak chips to one of their own? Any thoughts? Cheers!
its a good idea, though you'd be better off adding it to your secondary for a week to 10 days. make sure you boil the chips in water first, and add the entire solution to the secondary.
Dallas area homebrewer? Check out the Dallas Homebrew Collective - a homebrew club that meets in Dallas city limits.
Agreed, secondary is better. I used 4 oz. of American medium and 2 oz. of French medium in my Oak Aged Bourbon Porter. To sanitize, use steam, boil, or booze.
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus
I've never considered a porter would go with oaking.
Interesting idea though.
I wonder if the OP ever did this...? I've tried bourbon barrel oaked porters, but not a plain oaked porter and was thinking of trying it myself...