mitrosglycerin
New Member
Does anyone have advise on adding whiskey soaked oak chips to a Barleywine secondary?
I've soaked 4oz. of light toast oak chips in whiskey for 4 weeks. The Barleywine will have an approximate OG of 1.130 and an ABV over 11%. First yeast pitching will be a trappist and then I will re-pitch with a champagne yeast to finish it off a week or so later once transfered into the secondary. I plan on leaving the secondary to rest for about 4 months and bottle condition for an additional 4-6 months.
My questions:
(1)How long can I leave the chips in the secondary?
(2)Will the chips make a noticable difference in flavor?
(3)Does the whiskey within the chips increase ABV beyond what the ingredients are doing or is it more of a flavor additive/enhancer?
(4)Any recommendations on aging temperatures (secondary and bottle)?
Thanks in advance!
I've soaked 4oz. of light toast oak chips in whiskey for 4 weeks. The Barleywine will have an approximate OG of 1.130 and an ABV over 11%. First yeast pitching will be a trappist and then I will re-pitch with a champagne yeast to finish it off a week or so later once transfered into the secondary. I plan on leaving the secondary to rest for about 4 months and bottle condition for an additional 4-6 months.
My questions:
(1)How long can I leave the chips in the secondary?
(2)Will the chips make a noticable difference in flavor?
(3)Does the whiskey within the chips increase ABV beyond what the ingredients are doing or is it more of a flavor additive/enhancer?
(4)Any recommendations on aging temperatures (secondary and bottle)?
Thanks in advance!