onipar
Well-Known Member
Hey all. I'm planning to brew Northern Brewers Hope and King Scotch Ale tomorrow: http://www.northernbrewer.com/documentation/allgrain/AG-HopeandKing_Pro_TH.pdf
Coincidentally, my girlfriend bought a case of her favorite beer, which is Innis and Gunn Rum cask aged scotch ale. We were drinking it, and I mentioned what I was brewing, and she asked if I could add rum and oak to it.
I've not done this before. I searched around online and found some info, but was hoping for maybe a clearer sense of what I should do.
1. Can I buy oak chips that would be used for smoking meat?
2. Should I toast the chips first?
3. How long should I soak it in rum.
4. Do I have to transfer to a secondary to do the "age" and how long should I let the oak chips age in the beer?
5. Do I pour all the rum that it was soaking in as well?
6. How much rum and oak should I use?
I know...a lot of questions. I appreciate the help, thanks!:rockin:
EDIT: 7. Also, I was wondering, could I use hickory wood in place of oak? Because I have hickory wood on hand, and I would have to buy oak.
Coincidentally, my girlfriend bought a case of her favorite beer, which is Innis and Gunn Rum cask aged scotch ale. We were drinking it, and I mentioned what I was brewing, and she asked if I could add rum and oak to it.
I've not done this before. I searched around online and found some info, but was hoping for maybe a clearer sense of what I should do.
1. Can I buy oak chips that would be used for smoking meat?
2. Should I toast the chips first?
3. How long should I soak it in rum.
4. Do I have to transfer to a secondary to do the "age" and how long should I let the oak chips age in the beer?
5. Do I pour all the rum that it was soaking in as well?
6. How much rum and oak should I use?
I know...a lot of questions. I appreciate the help, thanks!:rockin:
EDIT: 7. Also, I was wondering, could I use hickory wood in place of oak? Because I have hickory wood on hand, and I would have to buy oak.