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I have this baggey of Oak chips from Vinnie Calruzio. Given their lineup I assume it's French Oak chips from a disposed barrel.
There is about 4 to 6 ounces of dried chips in the bag and the bag is nearly a year old.
I am curious about the "dry shelf life" of these chips. In that I wonder at what point will the bugs no longer be useable?
I am a fan of wild beers but, I am not in a any hurry to brew any. I am considering letting this go if there is in fact a determinable shelf life for non commercially dried yeast. I assume the bacteria that are in the wood would stay viable indefinitely but without the brett I fear I'd just make malt vinegar.
There is about 4 to 6 ounces of dried chips in the bag and the bag is nearly a year old.
I am curious about the "dry shelf life" of these chips. In that I wonder at what point will the bugs no longer be useable?
I am a fan of wild beers but, I am not in a any hurry to brew any. I am considering letting this go if there is in fact a determinable shelf life for non commercially dried yeast. I assume the bacteria that are in the wood would stay viable indefinitely but without the brett I fear I'd just make malt vinegar.