I have this in secondary right now with the vanilla bean and rum-soaked French oak chips. I left itin primary for a month vs. three weeks, so my oak chips had been soaking in rum all that time. After I drained the rum from the oak chips, I tasted the oaked rum; it was, in a word, TERRIBLE. Extremely bitter, turpentine-ish, and reeking of petrochemicals. So of course, down the drain with that mess.
I went ahead and added the oak chips to the secondary on Tuesday. Now I'm starting to get nervous that the beer will start to pick up those disgusting flavors. I just dumped the chips in the bottom to the secondary, so I would 't be able to easily remove them--I'd have to rack to another container.
Did anyone else have their rum turn out that gross, and also do you think it would be a good idea to just go ahead and bottle this now instead of waiting the full week to ten days? I am hesitant to open it up and taste it now as I don't want to risk infection, bu I understand this may just be necessary.