Oak aging stout

[rtwdonald]

I have some oak chips that have been soaking in a spiced whiskey for about a month now. If I want to add them into a stout, when and for how long should I put them in?

 

[kev211]

I like about 1/4oz per gallon of beer. So, 5gals beer = 1.25 oz chips. What chips are you using. May want to raise or lower that amount depending. As for how long to leave them in... Thats a matter of taste. A month could be fine, but it could be way too long. Best bet is to taste the beer every week or so

 

[rtwdonald]

Thanks for that, I've got about 3.5 oz of medium toasted American oak chips.

 

[rtwdonald]

I bottled the whiskey oak chipped stout about a month ago, the flavour is great, but there is little to no carbonation. Could this be caused from the oak? Or not enough priming sugar?
Thanks for any ideas.

 

[kev211]

I bottled the whiskey oak chipped stout about a month ago, the flavour is great, but there is little to no carbonation. Could this be caused from the oak? Or not enough priming sugar?
Thanks for any ideas.

Could be not enough priming sugar, but could also be that since it was transferred and say for so long that most of the yeast fell out of suspension

 

[MVKTR2]

It's probably not enough yeast, could be not enough sugar. I've had this issue with wood aging and the yeast dropping out. What strain did you use?