autonomist3k
Well-Known Member
- Joined
- Sep 5, 2013
- Messages
- 337
- Reaction score
- 18
I'm about to brew an imperial porter that I intend on adding burbon and oak to, I have my burbon, and I have my medium american oak chips.
Of all the reading I've done it sounds like people generally add the oak to the burbon for a while, then add either all of the burbon and oak, or just the burbon soaked oak to the beer.
My question is, since oak chips lend their character rather quickly, would it be okay to age the oak chips in the burbon for the 1 to 2 weeks that it takes to impart flavor, and then dump the burbon in the beer but discard the chips?
I've been reading a lot on this topic and have yet to find one person who has written about doing this technique, so I'm wondering if I'm missing something here.
Of all the reading I've done it sounds like people generally add the oak to the burbon for a while, then add either all of the burbon and oak, or just the burbon soaked oak to the beer.
My question is, since oak chips lend their character rather quickly, would it be okay to age the oak chips in the burbon for the 1 to 2 weeks that it takes to impart flavor, and then dump the burbon in the beer but discard the chips?
I've been reading a lot on this topic and have yet to find one person who has written about doing this technique, so I'm wondering if I'm missing something here.