pete20
Member
I've got an IPA (50 IBUs) that I want to add some oak chips to but am having trouble finding good information on the subject.
One complication is that I'm not using oak from my local HBS, because I really want to use red oak chips from my hometown. The chips are roughly 1 x 1.5 inches and 1/8th thick and fairly rough.
I've read that American red oak is a lot more pungent than white oak (especially French white oak) so I want to proceed carefully. I'm thinking of using a 10-20 minute toast and adding 2oz for a week. I'll sterilize them in a pressure cooker before adding to the carboy.
Does anyone have experience with something of this sort?
One complication is that I'm not using oak from my local HBS, because I really want to use red oak chips from my hometown. The chips are roughly 1 x 1.5 inches and 1/8th thick and fairly rough.
I've read that American red oak is a lot more pungent than white oak (especially French white oak) so I want to proceed carefully. I'm thinking of using a 10-20 minute toast and adding 2oz for a week. I'll sterilize them in a pressure cooker before adding to the carboy.
Does anyone have experience with something of this sort?