Hi I'm new here and have a couple question about using bourbon soaked oak chips in my beer. I'm brewing an imperial stout. The first question I have is how long should I let the soaked chips sit in the secondary? Second is should I just toss them in or put them in some sort of bag? Also I wanted to know if this will really add that bourbon aged flavor that I'm looking for?
bourbon oak chips
- Thread starter dolemitey
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timrox1212
Well-Known Member
I tossed 1oz of oak chips that soaked in 8oz bourbon into my secondary, no bag or anything, let it sit for 2 weeks. Came out awesome. The bourbon was more apart of the beer and didn't overwhelm it.
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Question, Do you pitch just the chips? Do you drain them? Do you also pitch the bourbon?
timrox1212
Well-Known Member
I pitch the bourbon and the chips all together. No draining or anything. Some people say to drain off the excess bourbon but I say why waste that delicious bourbon, and it comes out great.
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Devilsnight
Well-Known Member
How much is in your secondary? Curious about the ratio of beer to chips/liquer. I'd like to try my first bourbon porter soon
heckler73
Well-Known Member
I soaked 100 grams of oak chips in 200 ml of Canadian Club Whiskey for a month in the fridge, then dumped the whole thing into 5 gallons of dry Irish Stout for 5 days secondary. Came out perfect.
The only thing I could have done better was to add a vanilla bean. Which I did do for half of that 5 gallons (actually split into two 2.5 gallon secondaries). I like the variety, but the vanilla whiskey oaked stout is the better of the two.
The only thing I could have done better was to add a vanilla bean. Which I did do for half of that 5 gallons (actually split into two 2.5 gallon secondaries). I like the variety, but the vanilla whiskey oaked stout is the better of the two.
