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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Jack Daniels Oak Barrell Chips
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Old 12-09-2010, 09:30 PM   #11
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A week, 10 days tops. I tried it for 2 weeks once and it took 6 months to tame the beer. Thank god oak fades with time, so if you over oak it, it WILL mellow.
Wow, that's great! I think I will taste a handful in my Belgian Pale Ale that I'm brewing with Brettanomyces. I will probably dry hop and oak it at the same time.


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Old 12-09-2010, 11:22 PM   #12
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Maybe a couple times I've weighed out a few ounces, but I generally just grab a small handful, and pick out the really small pieces (so they don't break down too much and become a choking hazard.) I've never really measured them.
Cool. Thanks!


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Old 12-10-2010, 02:12 AM   #13
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Matt, do you have these chips readily available in Zagreb????
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Old 12-10-2010, 08:59 AM   #14
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Matt, do you have these chips readily available in Zagreb????
No, you can't find them here. But I was in the States around Halloween and brought a bag back with me. I'll be using them in an Imperial Stout that I'll be brewing next week.

Thanks again for the insight.
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Old 12-10-2010, 02:57 PM   #15
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Damned!

Imported Jack daniels oak barrell chips!
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Old 12-30-2012, 05:36 AM   #16
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No, you can't find them here. But I was in the States around Halloween and brought a bag back with me. I'll be using them in an Imperial Stout that I'll be brewing next week.

Thanks again for the insight.
How did this work for your imperial? amount of chips, length left on oak and time it took to mellow. I'm planning on doing the same thing with a russian imperial clone recipe.
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Old 12-30-2012, 08:24 AM   #17
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Worked out well.

I left the oak in the JD for too long, though, at ~2 months. Don't remember why, but assume I was busy. Added the chips and the JD to the beer, let the chips sit for 6 days before bottling. Used a small-medium sized handful of the chips.

It was never harsh and never had to mellow. Was always a slight note and still is. That RIS is perhaps my favorite beer I've ever made.

I'll be doing this again soon with a RIS that is fermenting now. This time I will leave the wood in the JD for no more than a week and will use a larger handful, then into the stout for a week.


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