Reusing Oak Chips - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Reusing Oak Chips

Reply
 
Thread Tools
Old 01-26-2012, 05:39 PM   #1
rtrevino
Recipes 
 
Apr 2008
San Antonio, Texas
Posts: 389
Liked 4 Times on 4 Posts



First let me say that I did a search and there has been some discussion on this topic but no one has really stated their results. I did a russian imperial stout and aged it with some rum soaked oak chips from AHS. I have been saving the oak chips and plan on drying them out in the oven for a little while then resoaking them in either some rum, whiskey or bourbon and reusing them in the future. If anyone has done this before what were your results? Im sure that the oak flavor tends to lose its potentcy each time its reused.



 
Reply With Quote
Old 01-26-2012, 05:47 PM   #2
wonderbread23
Recipes 
 
Apr 2009
Brooklyn
Posts: 1,045
Liked 41 Times on 38 Posts


I wouldn't.

1) Chips are cheap.
2) Why risk contamination?
3) The wood qualities are probably pretty much spent from the first beer.

The only time I'd do it is if I was inoculating a funky beer and keeping my 'house' culture in the wood.



 
Reply With Quote
Old 01-26-2012, 05:53 PM   #3
Brewkowski
Recipes 
 
Aug 2008
Chicago area
Posts: 1,344
Liked 24 Times on 23 Posts


I think you'd definitely get more of the RIS taste than the oak, which might not be bad depending on what you're doing, but if you want rum/whiskey flavor I'd start a new batch of chips.

 
Reply With Quote
Old 01-26-2012, 06:00 PM   #4
keesh
Recipes 
 
Aug 2011
San Diego, ca
Posts: 300
Liked 7 Times on 7 Posts


Well, scotch makers buy bourbon barrels from the states because they don't want to use 'virgin' wood for aging their scotch. This is to avoid overpowering woody aromas and flavors. Wood chips are different, though, because their surface-to-mass ratio is much higher, so it will be absorbed much faster than if they were inside a barrel.

If you were to re-use them, I'd do it in a lighter bodied beer than an imperial Russian stout, so you'd still get some aroma and flavor but it obviously won't be as noticeable.

 
Reply With Quote
Old 01-26-2012, 06:34 PM   #5
ReverseApacheMaster
Registered User
Recipes 
 
Jul 2009
Keller, Texas
Posts: 4,882
Liked 254 Times on 196 Posts


I would boil them to kill off any yeast that climbed aboard in the RIS and anything that might have climbed aboard after. Then add the chips to your liquor of choice. Let it sit for a few days and give the liquor a taste. If it tastes oaky then pitch. If not, dump and start with new chips.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oak Chips Brewmeister Jeff General Techniques 8 04-14-2013 04:47 PM
Rum soaked oak chips... add rum, chips, rum+chips? bovineblitz General Techniques 10 04-28-2012 01:38 AM
When to add oak chips Biscostew General Techniques 2 08-13-2011 03:10 PM
How much oak chips should I use? slyjeremybrewer General Techniques 1 01-13-2011 01:25 PM
oak chips mot General Techniques 6 05-26-2007 09:29 PM


Forum Jump