Oak chips. What should i do?

So I went to the local homebrew shop today to buy some yeast for an esb I am making today. I saw a bag of oak chips and couldnt resist. I basically have two questions. First, how do I sanitize the oak before I put it in the secondary fermenter? Would soaking it in burbon work or should I soak in sanitizer? Second, what would be the better beer to oak? I'm doing the esb and a wee heavy back to back. I was thinkin about oaking the wee heavy due to it being a darker beer and those are the only types of beer I've had oaked. Any opinions would be greatly appreciated!

Yeah, the chips will act quickly - be sure to sample often.

Thanks for the advice! I will be sure to sample often and I'll plan on only leaving them in for a week.

I would soak the oak in scotch for the wee heavey, keep it scottish all the way around. But bourbon works for just about everything delicously dark and vodka for a flavorless base.

I am still thinking some scotch with that oak my friend

The thought of soaking in scotch did occur to me, I may have to grab a cheapish bottle and go that route!

RRR_BrewCo said:

The thought of soaking in scotch did occur to me, I may have to grab a cheapish bottle and go that route!

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Only use cheap when your filling airlocks with vodka! Do you like scotch? Get something you would enjoy drinking because youre going to be drinking it.

In my personal opinion cheap scotch is to harsh except for lauders but I would get a smaller bottle of top shelf stuff.

I was just thinking cheap would be better in terms of how when you cook with alcohol, you tend to not use the goo stuff. But I guess since I'm technically not cooking the scotch, a top shelf one should be the way to go. Thanks again for all the advice! I have half a bottle of Macallan 12 that I'll be sure to hold onto a few jiggers!

Yeah, I think soaking them is the best way. I soaked my chips that came from a woodford reserve barrel, IN woodford reserve bourbon.

Delicious. Can't wait for it to finish off.

Hi Guys,

Unless you really want to play around with the extra flavour of the whisky I wouldn't bother soaking the chips. If the chips are in a sealed packet they are good to go. Just sprinkle them in at the time of ferment (right before your add the yeast). I have a 'house favourite IPA' that I have made several times that has an addition of oak chips for an authentic flavour. I also use oak chips in the same way for making wine (as per kit instructions) and has always been flawless.

Sometimes simple is better!:fro:

Thats a pretty good way to get an infection. Adding unsanitized wood chips before fermentation takes place, isn't a great idea.

Just because they are sealed, doesn't mean they are sanitary.

I've done the 10 minute boil and add to secondary for a week. Worked just fine for my IPA.

I wet the oak cubes with tap water and then nuke (microwave) for a couple minutes. Once they are steaming I dump them right into the Bourbon I am going to use and allow them to soak for a week or two in a sealed container in the fridge.

I'm a Scotch fan but don't much care for the flavor it adds when mixed with oak and beer. Bourbon all the way.

Chap said:

I wet the oak cubes with tap water and then nuke (microwave) for a couple minutes. Once they are steaming I dump them right into the Bourbon I am going to use and allow them to soak for a week or two in a sealed container in the fridge.

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Can you say overkill

Steamed and Sterilized!

FATC1TY said:

Thats a pretty good way to get an infection. Adding unsanitized wood chips before fermentation takes place, isn't a great idea.

Just because they are sealed, doesn't mean they are sanitary.

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I would have to say that the oak chips have as much risk to infect as the late hops additions that we all make to our brews. No one is suggesting to soak the hops in whisky. Hey wait, maybe we're on to somthing.

Like I said before. I have made too many batches of beer/wine using the sprinkle dry @ ferment without a problem to even worry in the slightest.

In addition to sanitizing, steaming or boiling oak chips is a good way to get some of that woody character out of it so the tannins and more desirable flavors come through.

ReverseApacheMaster said:

In addition to sanitizing, steaming or boiling oak chips is a good way to get some of that woody character out of it so the tannins and more desirable flavors come through.

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Hey Apache,


There's a good reason for steaming or boiling the chips. More flavour!

I had thought I`d respond by saying that I would continue my sprinkle dry method until disaster strikes (probably never) and report my findings to you all as soon as it happens. All for the sake of research!

Now, I might try steaming the chips to see if it does improve the flavour next time. For the sake of research of course!