Oak chips, just throw in the whisky? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Oak chips, just throw in the whisky?

Reply
 
Thread Tools
Old 06-16-2010, 05:13 PM   #1
Priemus
Recipes 
 
Aug 2009
Posts: 448
Liked 3 Times on 3 Posts



Hey,

Quick question, I hope

Next beer on my list is gonna be probably a pale ale, a little on the sweet side and planning to soak some medium toast french oak CHIPS in some scotch for a week or two and add to the ferment.

Two questions:

100grams (4-ish ounces) for a week in secondary, sounds about right?

Do I have to drain off the whisky or can I dump all the chips in, with the whisky, with any luck impart a little more of that sweet scotch goodness.

It wouldnt be much, just barly enough to cover the chips. But I'm worried adding 100proof booze in any ratio might be detrimental to my poor yeasts.

 
Reply With Quote
Old 06-16-2010, 05:31 PM   #2
Alehouserock
Recipes 
 
Nov 2009
Irvine CA
Posts: 112
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Priemus View Post
Hey,

Quick question, I hope

Next beer on my list is gonna be probably a pale ale, a little on the sweet side and planning to soak some medium toast french oak CHIPS in some scotch for a week or two and add to the ferment.

Two questions:

100grams (4-ish ounces) for a week in secondary, sounds about right?

Do I have to drain off the whisky or can I dump all the chips in, with the whisky, with any luck impart a little more of that sweet scotch goodness.

It wouldnt be much, just barly enough to cover the chips. But I'm worried adding 100proof booze in any ratio might be detrimental to my poor yeasts.
The way I had it explained to me by a guy at my local HBSS

Boil the chips for 10-15 minutes to extract unwanted tannins and sanitize. (BTW this left some funky residue in my pot that I had to remove with an abrasive cleaner)

Then put the chips in a mason jar and put in enough whiskey to cover and let the chips soak it up for a week


I was also told to only use 1 ounce per 5 gallons
__________________
Primary 1: Pale Ale
Primary 2: Pale Ale

Primary 3:CA Common

 
Reply With Quote
Old 06-16-2010, 05:33 PM   #3
Zamial
 
Zamial's Avatar
Recipes 
 
Apr 2010
WI
Posts: 3,183
Liked 176 Times on 157 Posts


From what I understand you should be adding the whiskey and chips in AFTER fermentation is done. And you should rack on top of the chips, not dump the chips in.
__________________
I'm not drunk, I'm from Wisconsin.
We have been out drinking your state since 1848!

 
Reply With Quote
Old 06-16-2010, 05:57 PM   #4
r_flagg
Recipes 
 
Dec 2009
Ventura, CA, CA
Posts: 116
Liked 1 Times on 1 Posts


If you're worried about alcohol killing the yeast beasts, add it to the beer rather than racking on top of it. And like Alehouserock said, the oak will leave a residue, so use a nonstick pot and definitely not ceramic! SWMBO was pissed to see a ring on her ceramic pot.

 
Reply With Quote
Old 06-16-2010, 06:34 PM   #5
Alehouserock
Recipes 
 
Nov 2009
Irvine CA
Posts: 112
Liked 1 Times on 1 Posts


Quote:
Originally Posted by r_flagg View Post
If you're worried about alcohol killing the yeast beasts, add it to the beer rather than racking on top of it. And like Alehouserock said, the oak will leave a residue, so use a nonstick pot and definitely not ceramic! SWMBO was pissed to see a ring on her ceramic pot.
Bar keepers friend worked great for me for removing that. I don't know how if it would damage ceramic though
__________________
Primary 1: Pale Ale
Primary 2: Pale Ale

Primary 3:CA Common

 
Reply With Quote
Old 06-16-2010, 06:41 PM   #6
WildGingerBrewing
Old and OK is good enuff
HBT_LIFETIMESUPPORTER.png
 
WildGingerBrewing's Avatar
Recipes 
 
Mar 2010
McKinney, TX
Posts: 16,577
Liked 2326 Times on 2238 Posts


I have never boiled my oak chips. I always soak them vodka to sanitize them then drop them into a sanitized hop bag and into secondary. I would agree that racking onto them would be better than throwing them into the beer in secondary. I would think that the whiskey would do the same thing as the vodka. If you boil them, you lose flavor and aroma. At least that's what I've been told and I've never had any problems so far. Plus it sounds like I avoid a lot of clean up!
__________________
Doritos are evil. Taco Bell is evil. Ergo, Ginger is Satan. - Shecky
I should have known the thought of Ginger's wang flopping would be enough to kill the TR. - KCBrewer
I'm getting terribly curious about Ginger's pp. - SharonaZamboni

 
Reply With Quote
Old 06-16-2010, 06:42 PM   #7
Priemus
Recipes 
 
Aug 2009
Posts: 448
Liked 3 Times on 3 Posts


Ok.
1oz only (not sure on this point yet) add whiskey age a week.
Dump chips, whisky and all into secondary.
rack to secondary on top of chips/whiskey.
wait a week.
Bottle.


 
Reply With Quote
Old 06-16-2010, 06:49 PM   #8
Alehouserock
Recipes 
 
Nov 2009
Irvine CA
Posts: 112
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Jason_Merritt View Post
I have never boiled my oak chips. I always soak them vodka to sanitize them then drop them into a sanitized hop bag and into secondary. I would agree that racking onto them would be better than throwing them into the beer in secondary. I would think that the whiskey would do the same thing as the vodka. If you boil them, you lose flavor and aroma. At least that's what I've been told and I've never had any problems so far. Plus it sounds like I avoid a lot of clean up!
I was told it was to remove tannins so you get more vanilla ans other flavors from the oak.

Did/Have you finish beer(s) have a lot of tannins?
__________________
Primary 1: Pale Ale
Primary 2: Pale Ale

Primary 3:CA Common

 
Reply With Quote
Old 06-16-2010, 06:52 PM   #9
WildGingerBrewing
Old and OK is good enuff
HBT_LIFETIMESUPPORTER.png
 
WildGingerBrewing's Avatar
Recipes 
 
Mar 2010
McKinney, TX
Posts: 16,577
Liked 2326 Times on 2238 Posts


Quote:
Originally Posted by Alehouserock View Post
I was told it was to remove tannins so you get more vanilla ans other flavors from the oak.

Did/Have you finish beer(s) have a lot of tannins?
I guess I don't know what a tannin tastes like. The couple of beers I have used oak chips in were great. A friend actually said that one of them was the "best beer he has ever had". We drank almost 2 full cases of that one night. What do tannins taste like?
__________________
Doritos are evil. Taco Bell is evil. Ergo, Ginger is Satan. - Shecky
I should have known the thought of Ginger's wang flopping would be enough to kill the TR. - KCBrewer
I'm getting terribly curious about Ginger's pp. - SharonaZamboni

 
Reply With Quote
Old 06-16-2010, 06:52 PM   #10
r_flagg
Recipes 
 
Dec 2009
Ventura, CA, CA
Posts: 116
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Alehouserock View Post
Bar keepers friend worked great for me for removing that. I don't know how if it would damage ceramic though
Luckily it wasn't permanent, it just took ALOT of scrubbing. I should get some of that bkf, I keep hearing about it.

@ Jason, I've heard to boil the chips because there's so many cracks and crevices that soaking in alcohol wouldn't do the trick, and also it helps to boil off tannins. But then again, I've also heard "if it ain't broke, don't fix it!"

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My whisky turned black? hopsoda Drunken Ramblings and Mindless Mumbling 1 04-07-2010 02:06 PM
$16,000 whisky? summersolstice General Chit Chat 6 08-06-2009 05:44 PM
heard a story once about oak chips and whisky... brackbrew General Techniques 19 02-14-2009 03:39 PM
Making whisky Terry08 General Chit Chat 9 10-15-2008 03:10 PM
I Love Whisky, Who else? html034 Drunken Ramblings and Mindless Mumbling 37 08-19-2008 11:22 PM


Forum Jump