Wine-soaked oak chips?
Brewing a the Dark Belgian Strong Ale recipe from Jamil (Brewing Classic Styles) and wanted to add a little bit of oak to the recipe. I've traditionally soaked oak chips in rum or whisky.
Since Dark Belgians (dubbels and quads) can give a lot of dark cherry and wine-like notes, I was wondering if soaking some oak chips in a red wine might be nice.
Any experience with this? Bad idea? Good idea?
It's fine but try to limit oxygen exposure.
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