How do you prepare your oak before infusing?

[pdxal]

Just looking to start a thread on how you manage oaking your spirits.
I've tried many iterations of amount of toast, amount of char, temperature to toast American oak, etc. I've landed on using dark toast American oak, charred all over with a butane torch, and soaking in clear spirits at roughly 50% for about a week. I alternate days in refrigerator and room temperature to mimic the seasonal change in rickhouses (expansion and contraction of the oak?). Typically after a week I have some nice vanilla/caramel and oak notes. Sometimes I infuse with a handful of malt per 1/2 gallon jar with C40 or C75 and it adds some sweetness and malt flavor.
How about everybody else?

 

[greywolf]

I do about the same. Don't always do the freeze /thaw , but it works. I'm just lazy that way. I cook some splits from white oak logs on the grill to toast the insides and then left em burn to a char on the outside. I also use some smoking chunks from Home depot that are made of old barrels. Those i'll just drop in. I'm still experimenting with adding some grain to the jar. I like some munich and C60 currently. Will try some smoked malt and special B when I order more grain. Adding 5-10 raisins isn't a bad thing either.

 

[Agent]

I had been using the Jack Daniel's smoking chips alot, but only a handful of times did I get the balance I wanted with that sweet vanilla oak flavor. Of course, my spirits process is not nearly as consistent as with my brewing - so it's hard for me to pin down my adjustments.

Luckily I came into a couple small barrels, so I've been able to back-burner dealing with chips and chunks for the time being.

 

[pdxal]

I do about the same. Don't always do the freeze /thaw , but it works. I'm just lazy that way. I cook some splits from white oak logs on the grill to toast the insides and then left em burn to a char on the outside. I also use some smoking chunks from Home depot that are made of old barrels. Those i'll just drop in. I'm still experimenting with adding some grain to the jar. I like some munich and C60 currently. Will try some smoked malt and special B when I order more grain. Adding 5-10 raisins isn't a bad thing either.

Will be interested in hearing how smoked malt plays out. I'm not a big fan of scotch as much as bourbon, but if it adds some complexity I'd be interested.