Oak chips

Brewing a wee Scottish heavy ale and planning to add oak chips steeped in is lay single malt scotch in secondary. A couple Q's:

1.) How much oak for 5 gallons of beer?

2.) I understand adding alcohol (the scotch) might kill the yeast. Was planning on soaking in chips in the scotch for 6-8 weeks, letting them dry out and then a quick soak in water before adding to secondary for the last month of a 2+ month secondary. Any suggestions?

Thanks

First off, I highly recommend you listen to the "Wood" episode of the Brewing Networks Brewstrong show. There is an associated "cliff notes" version of it on hbt: https://www.homebrewtalk.com/f13/tips-wood-aging-119445/

1) These REALLY Depends on the type of oak, whether it is toasted/untoasted. Wheter it is cubes, chips, or spirals.

2) The scotch will not sanitize the wood chips. I recommend soaking them in 180+ degree water for 30-40 minutes and adding that to a sanitized container with the scotch. then you can add it all into the secondary.

What proof of scotch are you using that you don't feel it will sanitize your oak chips?

brettwasbtd said:

2) The scotch will not sanitize the wood chips. I recommend soaking them in 180+ degree water for 30-40 minutes and adding that to a sanitized container with the scotch. then you can add it all into the secondary.

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From the link you gave:

Preparing your wood for the beer:
---Usually just throw the wood in (no sanitary steps)
---Some put wood in water in microwave (steam)
---Some boil water, throw chips in, shake a little, let cool, throw juice and wood in
fermenter. (Jamil sometimes pressure cooks his wood)
------Usually only sanitize for long aging beers (never any chem. (starsan, idophore)
--- Brett (and other sour critters) can live in wood (takes a long time to become problematic)
------You can pasteurize the wood at 170 F for 5 min.

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So why do you sanitize first when the "cliff notes" essentially state that it is not necessary?

Bernie Brewer said:

From the link you gave:

So why do you sanitize first when the "cliff notes" essentially state that it is not necessary?

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I think that first part that was bold was what meant to read what homebrewers usually do - nothing to sanitize. But I don't think that was deemed the best way.

Not positive, but I am pretty sure I remember Jamil going off on a rant about it and that you need at least 70% ABV to effectively sanitize. It may or may not have been in that episode. Quick google search shows even that percentage may not be completely sterile: Center for Disease Control. I will have to go back and listen to the episode again, but I recommend you listen as well since its clear the cliffs notes don't depict 100% accuracy. Sorry if I gave that impression. Cliffs notes can trip you up on tests in school, just like real life I guess haha

Thanks. Will listen to the podcast for sure and report back.

jakebeer said:

Thanks. Will listen to the podcast for sure and report back.

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Thanks! Let me know if I am wrong... could have been my mind playing tricks on me again

Did either of you find a more difinitive answer?

Cooking them in a pressure cooker or autoclave is the only way you will sterilize them.

However, you'll do a really good job of reducing the population of life in oak chips by boiling or steaming them followed by a soak in vodka or some other liquor.

I always just stick the chips in a Pyrex glass, fill the glass with water till it barely covers the oak, microwave until the water boils for about 20-30 seconds and then cool to about 60 degrees.

After the chips are cool, i put them into a very large hop bag and dump them into the fermenter or keg. This way i can taste the effects of the chips over time and remove the bag when it's ready.

Haputanlas said:

I always just stick the chips in a Pyrex glass, fill the glass with water till it barely covers the oak, microwave until the water boils for about 20-30 seconds and then cool to about 60 degrees.

After the chips are cool, i put them into a very large hop bag and dump them into the fermenter or keg. This way i can taste the effects of the chips over time and remove the bag when it's ready.

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Oh, and i also dump in the excess water that remained from the Pyrex glass into the beer as well.