GreenDragon
Well-Known Member
I'm doing an oatmeal stout, hopefully a very dry one, and wasn't ready for the oak chips when I pitched originally. I got the french oak chips in in time for the transfer to the secondary, so I put about 2.5oz of french oak chips in the bottom of the secondary before doing the xfer on Saturday.
Is the time it spends in the secondary enough time to soak up any of the oak flavor?
Is the time it spends in the secondary enough time to soak up any of the oak flavor?