I brewed up my own recipe of an imperial Stout and would like to try adding some bourbon/oakey flavor and aroma to it.
What is the proper technique for this? Do I sanitize the wood chips? Where do I get the wood chips? What kind of bourbon works well? What type of wood yields the best results in your opinion?
Should I weigh the chips down in a bag in the secondary? Thanks again for your help.
What is the proper technique for this? Do I sanitize the wood chips? Where do I get the wood chips? What kind of bourbon works well? What type of wood yields the best results in your opinion?
Should I weigh the chips down in a bag in the secondary? Thanks again for your help.