petey_c
Senior Member
Recently I had to have a rather large Beechwood tree taken down from the front of my house. As I played lumberjack and hewed the wood into smaller pieces, I began to wonder about Bud's old slogan "Beechwood aged..." I saved two small logs (about 8 pounds dry, heartwood). In my research (wiki), I found out that Bud, "While beechwood chips are used in the maturation tank, there is little to no flavor contribution from the wood, mainly because they are boiled in sodium bicarbonate [baking soda] for seven hours for the very purpose of removing any flavor from the wood." I'm wondering, A) Has anyone used beechwood chips in making homebrew, B) When to add them if you did; right away after pitching, or after 7 - 10 days like a dry hop?, C) How much to use for a 5 gallon batch, 4) What kind of beer would you suggest? Cheers, Pete