Adding Oak and Bourbon

[c2mcclel]

I am in the process of aging my imperial stout from Midwest, directions here: http://www.midwestsupplies.com/imperial-stout-kit.html, and just racked into secondary. I had two ounces of oak chips soaked in MM bourbon for two weeks. I dumped everything in when I racked. Question is, can I leave the oak chips in the secondary for the six months that I plan on aging(hoping the oak mellows out) or do I need to rack again in a week or two off the chips so the taste isn't overbearing? Thanks!

 

[unionrdr]

I usually give the oak 5-7 days in secondary. Then remove them & age or bottle. Either way, 7 days is usually plenty, but some aging does mellow out the woody aspect of the flavors.

 

[jekeane]

https://www.homebrewtalk.com/f13/tips-wood-aging-119445/

Good summary of using oak.

In your case chips are good for short term aging. If you plan to let that beer sit for six months you won't wan to leave I on chips. Oak cubes are for long term oaking.

 

[c2mcclel]

Thanks for the info. I can't remove them because they were dumped right in(probably shouldn't have done that). I want to age the beer as long as I can, but I feel like I can't now. Is bulk aging in a secondary similar to aging in bottles?

 

[Paps]

Over oaking is pretty easy to do and the flavors don't mellow well.
Even if you have to wrap a coffe filter around your auto-siphon to rack it again DO IT. That is of course if you don't want your brew to taste like a tree.
If "Imperial tree stout" is what you are shooting for then go ahead and leave it in secondary on the oak.

 

[c2mcclel]

Jekeane, thanks for the link as it was very helpful. Wish I would have read that before I dumped in the chips! I guess I'll bottle this weekend, which will give it 5 days on the chips. I am afraid of ruining the beer and it being too oaky.

 

[unionrdr]

5 days wil be fine. The flavors should be a bit more even with the other flavors in the beer.