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Old 11-04-2012, 03:13 PM   #21
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Just a thought between the difference of adding oak chips to the primary vs secondary: the yeast in the primary may scrub some of the oak essence and flavor you'd be getting from the chips. I believe this is the reason many prefer to do the oak in the secondary, much like dry hopping. Would like to know how this turns out!

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Old 11-04-2012, 03:20 PM   #22
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I prefer to do my oaking in secondary after settling out clear myself. Don't want the yeast cake interfearing with the oak/whiskey flavors. Dry hopping in primary works just fine though.
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Old 11-04-2012, 03:41 PM   #23
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Hmm... You're awfully close to convincing me to buy TWO three gallon carboys and using the secondary for the oak. How would I transfer? Just siphon it?

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Old 11-04-2012, 03:49 PM   #24
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Def use a sanitized auto siphon rig. I keep one around for emergency use,as all my fv's & bottling bucket have spigots.
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Old 11-04-2012, 05:25 PM   #25
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I am currently doing a oaked imperial stout. What would be best temp and how long should it be in the primary stage

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Old 11-06-2012, 11:10 PM   #26
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If I were to take flavors a step further, how would I incorporare vanilla beans into this beer? Would I put one or two vanilla beans in with the bourbon and oak chips?

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Old 11-07-2012, 12:15 PM   #27
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I think you have to scrape the beans inside first. But yeah,they can go in with the chips. And the secondary should be at room temp. Try it for a week & see if you like the level of flavors added.
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Old 11-08-2012, 05:52 PM   #28
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It i brew day!! I'm so excited, but I had a hard time paying 12 bucks for one vanilla bean...
Anyway, I'm brewing with a friend today. Hope all goes well!!

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Old 11-08-2012, 05:55 PM   #29
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Didn't know vanilla beans cost that much. Hope it goes great!
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Old 11-08-2012, 10:02 PM   #30
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Here's my boil!

image-2047678931.jpg   image-662812832.jpg  
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