DD2000GT
Well-Known Member
Beer has been in the primary now for a week and a half. Need to add the oak chips but don't know the right proceedure.
Sanitation?
Throw them in or put in a bag?
Sanitation?
Throw them in or put in a bag?
How to add oak chips
- Thread starter DD2000GT
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makomachine
Well-Known Member
Over oaked has been my problem in the one attempt. 2oz light toast in a imperial stout - even 6 months later the tannins are way too extreme. Go lighter than you think...
I referred to >THIS< article from BYO with my first oaked beer, it was very informative for sanitation, as well as how to measure the amount of oak you should use (I was originally trying to figure out a weight not realizing that weight has nothing to do with the measurement, it's square inch of contact with the beer that matters).
Hope it helps!
Hope it helps!
DD2000GT
Well-Known Member
One problem - soaking in spirits require at least 24 hours - I need to add today... Can I boil?
DD2000GT
Well-Known Member
Want to keg Sunday. Wanted to keep the oak chips in for at least 4 days.
makomachine
Well-Known Member
Fishing line and a muslin bag and you can add them in the keg and remove later. Just a quick thought - never tried it but can't see why it wouldnt work.
Just a FYI to anyone trying this. I made a Bourbon Barrel Porter earlier this year, and added both the bourbon and chips to the beer. Might have been a mistake - the taste of bourbon is really strong even after 6 months of aging in the keg. A local brew-master who makes a damn fine aged porter at his brewery later suggested that it's better not to add the whiskey to the beer.
FWIW.
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