Types of oak chips and level of toast question

[WVBeerBaron]

Hello fellow home brewers!

I've been reading a lot of information on how and when to add oak chips, I’ve even done one experiment (4oz medium toast French oak chips in secondary for 2 weeks in a stout) that turned out poorly (think eating a mouthful of playground wood chips ). I am wondering about the taste difference between American, French and Hungarian oak. I am also wondering about the different levels of toast. The French oak I used had a whole different flavor than what I was going for, the stout ended up tasting like merlot. Maybe I used too much, the wrong kind, the wrong toast, left them in too long?....thanks for any input.

 

[MikeRLynch]

The Brewing Network - Yeast Blending and Oak

It's very long, and the first half is all about yeast, but the second part of the interview is all about oak, it's used, types, flavors, mouthfeel, etc. Easily the most information filled episode I've ever listened to. Just got finished listening to it the third time, and I still don't think I caught it all.

 

[WVBeerBaron]

thanks for the info mikerlynch.

has anyone ever tried oak extract?