I have a Belgian pale ale that's been sitting in secondary for a week now. When I racked it to secondary I added 2oz. of French Oak chips. I now realize I probably should've let it sit in secondary for a week then add the wood chips and taste it every few days. But since I will be going out of town in two days and will not be returning until next Tuesday night I don't know what to do. Should I leave the Oak chips in, which are in a bag weighed down with a SS butter knife or should I rack it to another carboy and bottle it when I get back? any input would be much appreciated.
Laz.
Laz.