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Old 06-13-2013, 08:28 PM   #1
Malric
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Default How do you prep your wood?

I'm curious how others prep the wood that they use in brewing. Personally, I have only oaked one beer to date.

Process used:
1. Pour boiling water into a sanitized BPA free nalgene bottle.
2. Add oak to the water.
3. Loosely cover with the cap and let sit until room temperature.
4. Screw do the cap, shake and pour contents into fermentor.

The theory is that the boiling water will sterilize the oak.

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Old 06-13-2013, 08:34 PM   #2
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You need to work on your title. There are so many times I just want to answer the title of threads (e.g. "Do I have an infection?" "Yes, but you can get an ointment for that.")

I've used boiling water before, but I've had my best results soaking the oak in bourbon for a few weeks and adding the bourbon to flavor.

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Old 06-13-2013, 11:21 PM   #3
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I steam it. I read that recommendation somewhere but can not remember from what book.

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Old 06-14-2013, 01:16 AM   #4
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I usually make a "tea" with 190 deg water poured over the chips in a mason jar. Screw the top on and let it cool, then put in the fridge till I need it. Sometimes I'll pour just the liquid in when I pitch the yeast. Other times I'll pour out some of the water and put the chips in a Star-san soaked bag for secondary or kegging depending on the style.

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Old 06-14-2013, 03:04 AM   #5
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[QUOTE="Bierliebhaber"]You need to work on your title. There are so many times I just want to answer the title of threads (e.g. "Do I have an infection?" "Yes, but you can get an ointment for that.")/QUOTE]
I was going to say candle light and an Internet connection for this topic.

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Old 06-14-2013, 03:38 AM   #6
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Only done one stout with oak. Steamed them and a mason jar Added Jim bean once cooled. Poured off some whisky. Would add more of it next time. Used and 8 oz. jar as full as I could

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Old 06-14-2013, 12:00 PM   #7
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I soak about 2oz of oak chips in 2-3 jiggers of Beam's Black in an airtight plastic container (I like the ones Oscar Meyer deli style meats come in)in the fridge during primary fermentation. Pour all through a hop sock into secondary,tie off the sock & drop it in,racking the beer onto them. I'm thinking of trying oak soaked in vodka for a pale ale next time & save the darker beers with bourbon/oak for fall & winter.

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Old 06-14-2013, 12:54 PM   #8
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Quote:
Originally Posted by Halldawg
I was going to say candle light and an Internet connection for this topic.
This had me rolling. I'm pleading the 5th on whether the title was intentional.

So it looks like the two most common methods are to soak in alcohol and to steam. For the guys that use alcohol, is it:

1. The addition of flavor from the alcohol
2. The ease of using alcohol vs sterilization by heat
3. ?
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Old 06-14-2013, 01:13 PM   #9
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Getting flavor from the alcohol as well,or in the case of vodka or everclear,sanitizing the chips & soaking out some resin to more readilly mix with the beer.

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Old 06-14-2013, 01:14 PM   #10
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I read recently that a person should add boiling water to the oak, let it sit awhile, then discard the water. Helps get rid of some of the tannins imparted by the oak. I haven't done it this way yet but will on my next oaked beer.

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