Hey everyone,
I'm looking at soaking some rum chips in oak and adding it to my Imperial Stout during secondary bulk aging.
I have a few questions about the specifics though;
1) Would soaking the chips in 40% dark rum for a week or so be enough to get the flavour, and sanitise?
2) Do I discard the liquid and just add the chips?
3) Only looking at adding this oak flavour to a gallon or so of the stout, so I imagine ill need tiny amounts of actual oak chips
4) Finally, would I put the oak in for 5 - 7 days at the start of the bulk aging process (4 - 6 MONTHS) or towards the end? I was thinking the start because then it gives the flavours a chance to get to know each other before bottling? Or would the flavour fade in 5 months..?
Any help greatly appreciated!
cheers
I'm looking at soaking some rum chips in oak and adding it to my Imperial Stout during secondary bulk aging.
I have a few questions about the specifics though;
1) Would soaking the chips in 40% dark rum for a week or so be enough to get the flavour, and sanitise?
2) Do I discard the liquid and just add the chips?
3) Only looking at adding this oak flavour to a gallon or so of the stout, so I imagine ill need tiny amounts of actual oak chips
4) Finally, would I put the oak in for 5 - 7 days at the start of the bulk aging process (4 - 6 MONTHS) or towards the end? I was thinking the start because then it gives the flavours a chance to get to know each other before bottling? Or would the flavour fade in 5 months..?
Any help greatly appreciated!
cheers