Originally Posted by roasty257
So I really want to brew and get a good whiskey flavor like you would get from fermenting in a whiskey barrel, but I don't want to brew a big 50 gallon batch. I have been thinking about just using did chips that you would use for smoking but I don't know if that would just ruin the beer by causing infection. I also don't know when the right time to add the chips
What I like to do is soak about 1 ounce of oak chips in some bourbon (for my bourbon barrel beers) for about 3 weeks (during fermentation of the beer) and then use those chips, along with the bourbon in the jar, in secondary.
I did that with a big American amber, and it was sooooo good!
You could soak your chips (regular oak chips, not "smoking chips" but the regular oak chips from the homebrew store) in 2 cups of whiskey for a couple of weeks, and then use that (whiskey and all) in secondary. That would probably give you what you're looking for.
I'm not a whiskey kind of girl, so I've never tried that. but the bourbon? Oh, yeah!!