hello guys,
I thought it might be a good idea to make an oak aged porter. I just brewed it yesterday so I haven't added any oak chips yet, i'm planning on doing that during secondary fermentation.
I have 3 ounces of medium-toasted american oak chips (was this a good choice?). I want a subtle but noticeable oak flavor in this porter so I was wondering how many cubes I should use and how long should I let it ferment with the oak cubes... Also, I was wondering, should I force them to sink to the bottom (via puting them in some sort of hop-bag type of deal with marbles or something) or is it okay if I just steam them (to sanitize) and then chuck them into the fermenter?
Thanks a lot! I hope this turns out!
I thought it might be a good idea to make an oak aged porter. I just brewed it yesterday so I haven't added any oak chips yet, i'm planning on doing that during secondary fermentation.
I have 3 ounces of medium-toasted american oak chips (was this a good choice?). I want a subtle but noticeable oak flavor in this porter so I was wondering how many cubes I should use and how long should I let it ferment with the oak cubes... Also, I was wondering, should I force them to sink to the bottom (via puting them in some sort of hop-bag type of deal with marbles or something) or is it okay if I just steam them (to sanitize) and then chuck them into the fermenter?
Thanks a lot! I hope this turns out!