Greetings beer lovers,
I am currently brewing a Boston Oak Lager and wanted some feedback on how much oak chip to pitch into secondary fermenter. I would like an oak aroma and subtle oak flavors but not overpowering the hops or light malt flavors. I have a 4oz package of American oak chips that instructs me to soak in water before pitching and is enough for 25 gallons. Do I need to Sanitize the oak chips first?
Prost!
I am currently brewing a Boston Oak Lager and wanted some feedback on how much oak chip to pitch into secondary fermenter. I would like an oak aroma and subtle oak flavors but not overpowering the hops or light malt flavors. I have a 4oz package of American oak chips that instructs me to soak in water before pitching and is enough for 25 gallons. Do I need to Sanitize the oak chips first?
Prost!