RRR_BrewCo
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- Nov 8, 2011
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So I went to the local homebrew shop today to buy some yeast for an esb I am making today. I saw a bag of oak chips and couldnt resist. I basically have two questions. First, how do I sanitize the oak before I put it in the secondary fermenter? Would soaking it in burbon work or should I soak in sanitizer? Second, what would be the better beer to oak? I'm doing the esb and a wee heavy back to back. I was thinkin about oaking the wee heavy due to it being a darker beer and those are the only types of beer I've had oaked. Any opinions would be greatly appreciated!