Salukibrew
Member
Hello fellow brewers,
Here at River-to-River Brewing Company we are developing our first attempt at an ambitious wood aged brew. It will be featured in our "Little Egypt" Series. The name of the beer is "Hickory Dickory Bock" and will consist of adding fresh SO ILL hickory chips to the secondary fermentor. My question to the more experienced brewers ou there is- How might I go about ensuring that the wood chips are sterilized as not to invite bacteria into the delicate brew? Any ideas?
Thanks,
River-2-River
Primary: Heepwah Hefe
Secondary: None
Bottled:
1- Carbondale Common
2- Ol' Swimmin' Hole
3- Aventinus Clone
4- Fat Yaki's IPA
On Deck
1- Shawnee Indian Pale Ale
2- Special Reserve India Brown Ale
Here at River-to-River Brewing Company we are developing our first attempt at an ambitious wood aged brew. It will be featured in our "Little Egypt" Series. The name of the beer is "Hickory Dickory Bock" and will consist of adding fresh SO ILL hickory chips to the secondary fermentor. My question to the more experienced brewers ou there is- How might I go about ensuring that the wood chips are sterilized as not to invite bacteria into the delicate brew? Any ideas?
Thanks,
River-2-River
Primary: Heepwah Hefe
Secondary: None
Bottled:
1- Carbondale Common
2- Ol' Swimmin' Hole
3- Aventinus Clone
4- Fat Yaki's IPA
On Deck
1- Shawnee Indian Pale Ale
2- Special Reserve India Brown Ale