Originally Posted by boodyrischous
I am going to oak part of a stout batch. I have some oak chips, and wanted to know the proper method for using them.
Do I need to use hard alcohol to sanitize them? Is there another method of making sure they are bacteria-free?
I did a bourbon stout that turned out well. 2 oz of oak chips soaked in 10 oz of bourbon for 1 month then added to the brew and sat for 2 months. This was a 10%abv brew so the day I brewed it I put the bourbon and oak together. Fermented for a month then racked to a clearing tank and added both the bourbon and oak.
If you are looking for just the oak and not the bourbon I would just soak them a few days and then add only the chips.
Then let it sit at least a month. But I think that the longer the better.