I am working on a custom imperial oak aged stout kit I bought. I am planning on adding oak chips to the second fermenting bucket but am a little confused on the specifics of how to do so. Any help would be appreciated.
I currently have the beer in the primary fermenting bucket. Once the yeast is done, I plan to switch to a secondary fermenting bucket and add champagne yeast. I am looking to add oak chips at some point, but am mainly confused on when to add it, how to steam the chips, and how to put the chips into the wert?
The beer is slated to sit in the secondary bucket 21-28 days, but most guides I read say to only leave the chips in for a week. Should I put the chips in during the final week to follow this rule and also not to mess with the champagne yeast?
Also how should I go about steaming and putting them in while being sanitary and not contaminating my work?
I have also read you should use a system to keep the chips submerged, but I am not sure how you would go about this while still avoiding contamination?
I know this is a lot of questions, but thanks for any help..
I currently have the beer in the primary fermenting bucket. Once the yeast is done, I plan to switch to a secondary fermenting bucket and add champagne yeast. I am looking to add oak chips at some point, but am mainly confused on when to add it, how to steam the chips, and how to put the chips into the wert?
The beer is slated to sit in the secondary bucket 21-28 days, but most guides I read say to only leave the chips in for a week. Should I put the chips in during the final week to follow this rule and also not to mess with the champagne yeast?
Also how should I go about steaming and putting them in while being sanitary and not contaminating my work?
I have also read you should use a system to keep the chips submerged, but I am not sure how you would go about this while still avoiding contamination?
I know this is a lot of questions, but thanks for any help..