Hey guys,
I was wondering if anyone has messed around with soaking oak cubes or chips in Gin?
I have had a couple examples of beer that have had gin oak like Upright and DeGarde and I love it. Anyways I was wondering how much oak would be enough for a 5 gallon batch? Enough for a subtle background character to and IPA or Saison. And would it be best for it in secondary or use it primary fermentation?
I was wondering if anyone has messed around with soaking oak cubes or chips in Gin?
I have had a couple examples of beer that have had gin oak like Upright and DeGarde and I love it. Anyways I was wondering how much oak would be enough for a 5 gallon batch? Enough for a subtle background character to and IPA or Saison. And would it be best for it in secondary or use it primary fermentation?