Will oak tannins kill yeast? Being uncertain as how to use oak chips for that oh-so-classic taste, I boiled them for a while along with some hops before straining the water into a Black Rock IPA kit. In primary, there was some light foaming, though not what I'm used to seeing. I racked to secondary after four days and it was completely flat. It doesn't tase sweet like there is any unconverted sugar.
Will oak inhibit fermentation and what is the best way to utilize this tasty adjunct?
Will oak inhibit fermentation and what is the best way to utilize this tasty adjunct?