So I have never added oak to a beer before and have a few questions. I have a RIS going that started out at around 1.120 and is about ready to go to secondary. I want to age it for a little on oak but have a few questions.
1. What sort of measures do I need to take to sanitize the chips?
2. How much should I use? I have a pound of light toast American oak chips.
3. How long do all of you who use oak leave it in secondary for?
thanks for the help in advance.
1. What sort of measures do I need to take to sanitize the chips?
2. How much should I use? I have a pound of light toast American oak chips.
3. How long do all of you who use oak leave it in secondary for?
thanks for the help in advance.