KDogg
Well-Known Member
In the priming sugar mix I added hickory wood briefly after the boil, letting them soak for a few minutes until light boil. Not sure this was a good idea but like the idea of Hickory Amber. Maybe next time I'll secondary and soak them but for now I'm just hoping it didn't introduce something nasty to the beer from pathogens or taste aspect. Thoughts? Don't ask why