Hi all, I'm in the process of brewing a Bourbon Porter and need advice about my secondary fermentation. I plan to soak Markers Mark in toasted oak chips and I'm looking for a medium aroma and flavor draw from the bourbon.
My questions..
1. How much and how long should I soak the oak chips for?
2. How long should I leave the oak chips in the secondary?
3. Any other tips or advice I should know!
Thanks!! Kyle
My questions..
1. How much and how long should I soak the oak chips for?
2. How long should I leave the oak chips in the secondary?
3. Any other tips or advice I should know!
Thanks!! Kyle