I am planning on brewing a Belgium Tripel that I want to add Chardonnay soaked Oak cubes. I originally planned on adding 2 oz of Med Toast French Oak Cubes after fermentation.
MY LHBS only carried med toast French Chips. Everything I've read says that the chips will impart oak very quickly. I still plan on soaking the chips in Chardonnay, but I am not sure how much oak chips to use (they came in 4 oz packs) and for how long should I add the chips to the beer?
I am probably going to age the bottles for several months before drinking. I want it to have some oak flavor but not overpower.
Also this is my first time using the oak chips. Should I boil them first or will Chardonnay be enough to sanitize?
Thanks in advance.
Bottled: Black Friday Black Wit, Celebration Tripel, English IPA, Rustic Saison, Melon Wheat, German Pilsner