I currently have an old ale sitting in secondary. The tentative plan is to put some oak on it for the last few weeks before bottling.
I have a package of untoasted oak chips that I am planning to let sit in some whiskey before putting in the beer (roughly 1-2 oz. of chips, I am thinking).
I would also like to toast the chips. Does anyone have a good reference as to how to go about that (i.e. Temps, Time, etc.)? Which leads to the larger questionn of what exactly is the flavor difference between toasted and untoasted oak in beer?
Thanks for the help.
I have a package of untoasted oak chips that I am planning to let sit in some whiskey before putting in the beer (roughly 1-2 oz. of chips, I am thinking).
I would also like to toast the chips. Does anyone have a good reference as to how to go about that (i.e. Temps, Time, etc.)? Which leads to the larger questionn of what exactly is the flavor difference between toasted and untoasted oak in beer?
Thanks for the help.
