Put this in the beginners forum earlier and maybe that's not where it belongs.
I've found a good bit of information on oaking stouts in the forum so far, but would like to ask a few questions:
I'm looking to get close to Oak Aged Yeti or Espresso Oak Aged Yeti if I can.
1. I have both French and American oak chips. How much of each for a 5 gallon batch? If I don't get close to GD's formula I'd like the oak to be more on the subtle side.
2. Would it be advisable to soak the oak chips in my absolute favorite bourbon (Knob Creek)? I think so, but would like advice. If so, pour the bourbon in with the chips or leave it out? (Don't want bourbon to be super strong.)
3. If I were to add espresso, what's the best way? Cold brewed at bottling? Coarse grinds in secondary?
Thank you for your infinite wisdom. That is all.