I've been wanting to try brewing a bourbon stout for awhile, but my only experience was a spoiled batch from I'm guessing not getting the oak chips we used perfectly sanitized. Anyone who's using wood, how are you sanitizing your chips/barrels? Does boiling oak chips make them lose flavor?
Also, has anyone seen/brewed with the Jack Daniels smoking chips (made from Jack Daniels barrels)? I've been using them on the grill and in the smoker for a couple of summers, and it occurs to me they would probably be a great substitue for bourbon barrel aging for smaller batches.
Later,
Don