Oak...when is oak not oak?

[Mismost]

So, the House Goddess and I were in town last night and we stopped by the LHBS to indulge my new hobby. I was looking at some oak chips and such when she commented on the fact we have oak trees all over our place....why not just use those. While I hate to admit it, she is often right even when she is wrong!

For small batches...could it be that red neck simple? Just go cut off a suitable branch and start whittling your chips. I mean how does the wood know what it is being used for? Or how does the wine know you didn't pay five bucks for gin-u-wine wine wood chips?

and NO....I ain't pay 300 bucks for a cute little oak barrel! At least not yet and certainly not when the Goddess is looking over my shoulder.

 

[Carusoat]

You could use the oak from your oak trees, but you have to toast them. The oak in the store should say "medium" or "light" toast. I've seen info on here on how to toast them in the oven somewhere.

 

[stpug]

White oak is what you want; red oak is not.

Also, the oak used in beer/wine/spirit making is generally cured (i.e. dried for a long period; maybe a year or so) to ensure something has happened (sap reduction/drainage or some such thing). After which, you should be good to use it. Toast to your liking and use from there.

 

[vanishingpint]

what stpug said.

 

[pumpkinman2012]

Not only will you have to find the right type of oak, But:
The tree it comes from should be approx. 100 yrs old.
You will have to hand split the logs into halves, then quarters, then eighths, and finally into the exact stave size.
You could get twice as many usable staves if you were to saw the logs, but this tends to raise the tannin and astringency of the oak to an unacceptably high level.
Once the staves are cut, you'll need to allow the rough staves to dry for three to five years in the open air.

It's much easier to buy a bag of chips or cubes.

 

[user 144271]

I think he was using oak chips not becoming a cooper.

 

[pumpkinman2012]

Oak chips are produced from the same oak, cut and aged the same way, thanks for pointing that out..

 

[Mike_kever_kombi]

When it is acorn. (A corn)

I think there is already a riddle thread.

 

[madscientist451]

There are many kinds of oak trees, so the first thing to do figure out which one you have.

http://www.ehow.com/how_6628886_identify-texas-oak-trees.html

If yours is a white oak type, don't use the small branches, but try to get a 5-6" tree limb. Use a table saw or bandsaw to cut it into rough boards. You can then air dry it outside for a year or two, but I've been told boiling it does the same thing. I'd at least air dry it for a few months before boiling. Then whittle some chips or cut a long stave.
You can use a propane torch to char it, or put chips in a heavy pan and cook on your outside gas grill to toast. Some smoke will be produced so you may want to do that outside.
If you know anyone into woodworking you can ask for white oak scraps.

 

[Mr_fleabite]

Similar to what others have said, you need to make sure it's white oak. Oak for barrels as well as staves, & chips (called barrel or oak alternatives) is all aged in large yards outside (often under sprinklers), cheap low quality staves & chips are only aged 1yr, most are aged 2, more costly ones are 3-4 yr. The longer it's aged the less astringent harsh resin like qualities the wood has. The next step is toasting, torching the bejesus out of it (black & blistery) will make it taste like a campfire/ burnt marshmallows. Most staves/inserts/chips are convection toasted if it helps you any. Honestly for all the effort, just buy some, at least you'll get consistent results and you can opt for French oak; but if your own chip making project pays off you'll get far more satisfaction out of that.

 

[Snowden]

Post some photos of the bark and buds and I bet some of us can ID those bad boys for you.

/plants are cool!

 

[WayFrae]

I think he was using oak chips not becoming a cooper.

This made me laugh.