skeeordye11

Recipes 

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!

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Crescent Moon Brewing

musikguru6

Recipes 

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.

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Colin Meadows
Küchenchef Brewery
http://chezcake.blogspot.com
Primary: None
Secondary: AHS Double Chocolate Stout (Chocolate Rain)
Drinking: AHS Raspberry Wheat (Colin's Razed Wheat)

wild

Recipes 

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.

Wild

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On Tap -

1. 3 year old Oak Aged Bourbon Porter
2. Barleywine
3. Irish Red Rye
4. Chipotle Smoked Porter
5. Russian Imperial Stout
6. Robust Porter
7. Pale Warrior Ale
8. Traditional Sparkling Mead
9. Squeeze My Grapefruits Summer Blonde
10. Scottish Session
11. Irish Red Rye
12. Kolsch

Primary - Nada
Secondary -

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

Orfy

Recipes 

I've never considered a porter would go with oaking.
Interesting idea though.

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GET THE GOBLIN
Have a beer on me.

Gremlyn

Recipes 

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...

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