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I steamed them for about 10 minutes to sterilize them, but I didn't soak them in anything.

Thanks Yooper, out of the keezer it goes! Demus, I used 2 oz of oak chips (medium toast french oak) for 4 days, at room temperature (5 gallon batch). I knew it would be quick and was checking every day, but it went from subtle to distracting in between day 3 and 4.

Thanks! Right now it isn't undrinkable, but needs to calm down. As to my question though, am I ok leaving in the keezer at 40 degrees F, or should I take it out and leave at room temp? Will it matter?

Question on aging out oak: I used oak chips, and as I was warned could happen, I overdid it a bit. I've heard that aging will mellow out the oak, so I am fine with that. My question is if the oak will age out if I have the keg in the keezer, or if I need to bring it back up to room temp...

Hello, I have a sour mash saison fermenting in primary. Using WLP566 Saison II. Supposed to be a LOT more forgiving then 565. Question: do we need to add dextrose to dry out the beer and make it more "traditional"? Already a 1.068 OG. If we should add more sugar, how much? My collaboration...