Oak Chips in secondary?

sweaterman · 12-03-2010, 07:05 PM

Hey Everyone! Just joining the boards, but been reading for a couple weeks.

I have been brewing with some buddies for some time. We have about 60 gallons in my friends basement (we keep up this pace and we may break a law

). Anyway, I recently made a Scotch Ale:

8oz Bisquit
8oz Dark Crystal
2oz Chocolate
1oz Smoked Malt

6lbs Gold LME
3lbs Light DME

2oz Challenger for 60
1oz Challenger for 30

2 activators of Wyeast Scottish

It should have been higher, but my OG was 1.0675 about.

The pale is still in primary and I will probably keep it there for 2 weeks (brewed on the 27th and it is still burping about every 5 minutes - I think, I haven't actually timed it). I soaked the fired oak chips (3oz) in Johnny Walker Black and am waiting to rack the beer until I add them.

Anyone added oak chips before? How much? And how long should I let them and the beer sit in secondary?

Also, I have been reading a little bit lately about different CO2 Volumes. Anyone made a scotch ale and messed with CO2 vols? How much priming sugar did you add (and what kind of fermentable)?

sweaterman · 12-03-2010, 07:06 PM

BAH! sry for the double post. Can't figure out how to delete the other one.

maida7 · 12-03-2010, 07:25 PM

3 oz is a whole lot of oak. I'd recommend 1/2 - 1 oz and let it soak for a week to 10 days.

I prefer to sanitize oak by steaming it for a few minutes.

Your really don't need to use a secondary. You can add the oak directly to the primary after fermentation has finished. Then wait 7-10 days and taste it. If the oak level is good it's time to bottle/keg. If you need more oak let it sit longer and /or add more.

If you over do the oak it will age out but it takes a long long long time.

sweaterman · 12-03-2010, 07:49 PM

Thanks. I found some related threads and that seems to be the consensus. Now I am off to Midwest to get me a sulfiter and some caps.