How does the use of oak chips in an Irish red ale can affect in a competition? Does it make it fall out of style?
For a 5 gallon batch I use 2/3 of a cup of light toast oak chips, soaked in 1 cup of boiling water, they are soaked for about 60-90 minutes, then placed in secondary before racking the beer in and left there for 5 days, so the aroma and taste are noticeable.
I brew three styles very often and I've been offered to send 2 of them for a competition on March next year, I would really like to send this one, but I'm not sure on how the adjuncts use is judged...
For a 5 gallon batch I use 2/3 of a cup of light toast oak chips, soaked in 1 cup of boiling water, they are soaked for about 60-90 minutes, then placed in secondary before racking the beer in and left there for 5 days, so the aroma and taste are noticeable.
I brew three styles very often and I've been offered to send 2 of them for a competition on March next year, I would really like to send this one, but I'm not sure on how the adjuncts use is judged...