So here is my idea.
I want to brew a whiskey stout which isnt hard. My idea is saute\flambada wood chips in whiskey. I know from being a cook for a few years that the alcohol will cook off and I know from having a few brews under my belt that this will also sanitize my chips but what I dont know is if this will affect the end result in a bad way. Im pretty sure I wont char the chips and I am sure the chips will hold up.
Another idea is to caramalize the chips with a little brown sugar in a pan and soak them in whiskey.
Has anyone done any of this and what was the pros and cons...
I want to brew a whiskey stout which isnt hard. My idea is saute\flambada wood chips in whiskey. I know from being a cook for a few years that the alcohol will cook off and I know from having a few brews under my belt that this will also sanitize my chips but what I dont know is if this will affect the end result in a bad way. Im pretty sure I wont char the chips and I am sure the chips will hold up.
Another idea is to caramalize the chips with a little brown sugar in a pan and soak them in whiskey.
Has anyone done any of this and what was the pros and cons...