Homercidal

Recipes 

I've used Jack Daniels smoking chips, made from chipped oak barrels used for aging JD. Worked pretty good other than I got a mild flavor, more vanilla than anything. Maybe due to the brand of bourbon I chose, or from not adding enough of it.

TheWeeb

Recipes 

Interesting discussion for sure, and near and dear to my brewing heart. So, if you soak the oak in bourbon which extracts oak flavor, and then throw out the bourbon, what is the point in soaking to begin with? Why not use less oak, if you are adding "clean" bourbon at bottling anyway?

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"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Oktoberfest Imperial Marzen
Primary:
Secondary:
Drinking: EdWort's Haus Pale Ale on grapes and oak, Imperial Red Rye on Red Stag and oak

NordeastBrewer77

Recipes 

i'm only adding clean bourbon to 1 or the two gal i'm oaking. kinda doing an experiment to see what does what. as far as less oak, i'm using half a spiral split between 2 one gal jugs, so a 1/4 spiral in each.

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The Polk Street Brewery
Brew Blog
Primary: Triple B, Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

TheWeeb

Recipes 

PS: Bourbon soaked oak in my secondary just before racking, a beautiful sight

My method is to determine how much bourbon and how much oak, soak for a week or so before secondary, add all to the secondary, and then let it sit while periodically tasting until the oak flavor is where I want it. Bourbon can be boosted at any time. Of course, there are many ways to oak a brew

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__________________
____________
"I would Rather Have a Keg of Delirium Tremens than a Case of It"

Up Next: Oktoberfest Imperial Marzen
Primary:
Secondary:
Drinking: EdWort's Haus Pale Ale on grapes and oak, Imperial Red Rye on Red Stag and oak

NordeastBrewer77

Recipes 

that's what i'm planning on doing. i think i'll try to limit the actual bourbon that goes into secondary, then add bourbon to the one gal to taste. it's my first time oaking or adding bourbon, so i'm really looking forward to seeing how it works out. glad to hear that someone experienced with oaking does it pretty much the way i'm planning to. thanks weeb. hopefully our cross talk helps the OP out too, i think oak flavored beer is delicious and am thrilled to be able to oak some of my home-brews.

__________________
The Polk Street Brewery
Brew Blog
Primary: Triple B, Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.