I have brewed many beers many times, but only recently did my first batch utilizing oak chips, and enjoyed the results. Then, as I was repairing a shelf in our kitchen, I had some left over red oak.
While I do lay claim to having a fair amount of knowledge about brewing beer, I do not claim to know much about wood. Thus, my question. I have some 1/2" x 2" oak (about 4" long), as well as some 1x2 oak left over. Is there any reason I cannot toast this and use this in beer? I don't have enough left over for another wood working project, but more than enough for use in beer.
The alternate question is, are their other woods that might be useful in beer? I know A-B uses beechwood for aging, but perhaps there are other aromatic woods that might lend an interesting flavor... ash, cedar, pressure-treated 4x4's. Well, maybe not the last, as I don't think the creosote would be good for me....
Thanks all
While I do lay claim to having a fair amount of knowledge about brewing beer, I do not claim to know much about wood. Thus, my question. I have some 1/2" x 2" oak (about 4" long), as well as some 1x2 oak left over. Is there any reason I cannot toast this and use this in beer? I don't have enough left over for another wood working project, but more than enough for use in beer.
The alternate question is, are their other woods that might be useful in beer? I know A-B uses beechwood for aging, but perhaps there are other aromatic woods that might lend an interesting flavor... ash, cedar, pressure-treated 4x4's. Well, maybe not the last, as I don't think the creosote would be good for me....
Thanks all