How long should I soak Oak Chips on Bourbon?

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Brian Parfitt

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I just brewed up a batch of the Dragon's Breath stout.. Described here:

Lug Wrench Brew: Dragon's Breath, a Dragon's Milk Clone

And also brewed on YouTube by Beer-and-BBQ Larry:

And Short Circuited Brewers:

I started soaking my woodchips (heavy toast american oak) on Bourbon the week of Christmas.. I had intended to brew the beer up sooner, but just got around to it last week. My question is, can the chips be on Bourbon TOO long? Original suggestion was to soak them only for a two weeks. It will have been much longer than that when fermentation is finally done. My plan was to toss the bourbon and chips into the secondary once fermentation was complete.

Any concerns that I will be pulling out too many tannins or astringency from the chips with the lengthy soak? This is my first time working a bourbon stout and using woodchips.

Thanks in advance for the help!
 

lumpher

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2 weeks, a month... either way they're saturated but still ok. As long as the container you were soaking them in was sealed, there should be no difference in 2 weeks vs a month. I soak mine for a week.
 

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