Oak Chips

Okay...I have read the posts on Secondary vs. No-Secondary fermentation. I myself, like to just keep it in the primary for the same reasons as the other "primary-only" brewers.

However, what if the recipe calls for oak chips in the primary AND oak chips to be added in a secondary? Can you still use one fermentation bucket and just add the secondary oak chips to it after the primary fermentation has stopped? I have a Walker DBA that suggests racking to a secondary. However, since I am doing 10 gallons, I don't have a spare bucket to rack to. I also worry about introducing air and other bad stuff by racking to a secondary.

Thoughts??

 

I'd just add the oak to the primary how ever many days before bottling/kegging you want it on the oak. That should produce the same result. They have it in primary and secondary of course because you'll lose the first batch of oak during the transfer...

Soak 'em in bourbon for a few days before you use 'em for a little extra complexity (and sanitizing). I'd just put them in the primary a few days after the kruesen falls...

 

The only issue I've had with oak in the primary is once they sink, they get covered in trub and no longer contribute their oakiness. So if I want anything more than very subtle oak I do it in secondary.

 

Im doing a Walker DBA as well. Im going to go ahead and put my secondary to use. I dont want to tie up my primary .

 

Good point. Maybe he could float them in a muslin bag somehow or just hang it from a string...

 

Duh, wow. That's an obvious fantastic solution. Can't believe that's never crossed my mind! I thank you in advance for saving me future racking time!

 

No worries!

 

So, just drape the string over the edge of the bucket and reseal? Will the seal be tight enough?

 

I use unflavored dental floss whenever I want to suspend a bag for dry hopping, or adding oak chips I've never had a problem with it not sealing properly.