oak chips, how long is too long???

[ethangray19]

I have a double barrel ale clone in the secondary with oak chips. The chips have been in there for a week today. I was reading some posts about oak flavor being too strong when chips were left in too long. Any one have suggestions on how long I should let my beer age with the oak chips???

Thanks in advance to anyone with advice.

 

[rdwj]

I've had oak chips in two different beers for over a month with no issues at all. I'd bet that the issue is more a matter of amount than time. With oak, a little goes a LONG way.

 

[ReverbbqBrew]

I second that emotion.

Too many oak chips (4 oz. per five gallons) for 3 weeks in the secondary gave my brew a carbony-charcoal kind of flavor that overpowered the rest of its delicious qualities. (It was a John Courage clone). It tasted like when you use liquid smoke on barbecued meat: fake and overpowering. A little definitely goes a long way, and a lot....well...

Of course, that could just the oak chips from my LHBS.

 

[Desert_Sky]

mmm....beechwood aging

 

[feedthebear]

And I had always thought that was "beach wood" flavored.

2oz. for 3 weeks in my grand cru was perfect.

 

[newguy]

yeah my buddie just did a oaked arrogant clone and he left 4 oz oak chips in the secondary for 2 weeks and that was a pretty prevalent taste. I would think that the quality of the wood and freshness would come into play here as well.