drengel
Well-Known Member
I would like to age my vanilla porter on oak chips. it has a bit of a sharp flavor that i think the oak might smooth out, plus i've been wanting to try them anyway. i've used the tea bag looking things full of chips for wine once, and i just steeped them for ten minutes before throwing them in the primary. but the porter is in the secondary, and i don't want to risk contaminating it, so how should i make sure the oak chips are sanitized?