Okay! I'm a guitar builder and I wood lover. Wood is often present in my cooking, and my beers, but all we see is oak.
Part 1- non-oak woods
Who tried what?
Aromatic woods i can think of:
Maple
Cedar
Walnut
Hickory
Cherry
Applewood
Etc...
All wood are toxic to a point, but some are more than others. Dust from wal ut, by example is very bad, and many people have allergic reaction when breathing the dust. What about when it's infused in a liquid? Would be great to learn more about it.
Part 2 - extract methods
Wood chips in secondary or barrel aging seem to be the prefered way, but it have to implies big abv beers because wood sanitation aint easy. It's hard to flavor a 4% abv beer with chips without infecting it.
The next time, I will try something new and would like to have some hints a out my idea. That's pretty simple: buy a 26oz of 94% ethanol, then infuse wood in it (green, dry or roasted). I could create different extract this way and be safe on the sanitation side. Would do you think? I might try it with nuts and spices too.
Thanks!
Part 1- non-oak woods
Who tried what?
Aromatic woods i can think of:
Maple
Cedar
Walnut
Hickory
Cherry
Applewood
Etc...
All wood are toxic to a point, but some are more than others. Dust from wal ut, by example is very bad, and many people have allergic reaction when breathing the dust. What about when it's infused in a liquid? Would be great to learn more about it.
Part 2 - extract methods
Wood chips in secondary or barrel aging seem to be the prefered way, but it have to implies big abv beers because wood sanitation aint easy. It's hard to flavor a 4% abv beer with chips without infecting it.
The next time, I will try something new and would like to have some hints a out my idea. That's pretty simple: buy a 26oz of 94% ethanol, then infuse wood in it (green, dry or roasted). I could create different extract this way and be safe on the sanitation side. Would do you think? I might try it with nuts and spices too.
Thanks!