Whisky Barrel Stout oak chips

[jturman35]

Bought a Whisky Barrel Stout and the oak chips that came with the kit look like sawdust! How am I supposed to keep this from mixing in with the beer? I have heard of using a strainer but have no way to get this into the glass carboy.View attachment IMG_6644.jpg

 

[madscientist451]

Here's what I use:
https://www.amazon.com/dp/B007RWXDXU/?tag=skimlinks_replacement-20

I dup the bag out into a big brownie pan and pick out the biggest chips for brewing and use the small chips for smoking ribs on the grill.
Not sure how you're supposed to use that really fine material in your photo.

 

[jturman35]

Yea I was looking at those JD chips but I have a bottle of Southern Comfort for my whisky. Guess it wouldn't matter

 

[Singletrack]

Just dump the chips and dust into your carboy. When you rack to your bottling bucket or keg, put a fine mesh hop bag on the outlet end of your hose. Secure bag with a zip tie. I do this all the time to keep hops out of the finished beer, because I cold hop (formerly dry hop) commando style.

 

[jturman35]

I am also looking to bump my abv up! This kit says my range should fall anywhere from 5.5 - 6%. I'd like to be in the min of 6.5% - 7%. The last extract I did I got stuck 1.020 and really want this beer to pack a punch.

 

[Singletrack]

Okay, bump up your abv and enjoy!


Are you are asking how to do that? I'm not sure it's ever been done before, but I suppose you could add some sugar, such as DME, LME, sucrose, dextrose, etc.

 

[jturman35]

I was thinking of adding some honey. As far as the oak chips, the one that came with the kit are going in the garbage. Too fine for my liking.

 

[jturman35]

Ok so it’s been a month in the fermenter and I just pulled the FG 1.021. Definitely taste the wood chips but the 3oz bourbon is not coming through. Is it too late to add another 3oz and let sit another 2 Weeks?

 

[bradleypariah]

It's never too late!

In the future, see if your LHBS carries oak chips, buy them there after seeing what you're buying.

Pour a bottle of your favorite spirit into a large mason jar full of your chips. Let the wood soak for at least a week. Your booze will taste AMAZING from the oak, and the wood will be sanitized from the alcohol.

I just break the chips up with my fingers until they fit in the neck of carboy. They're really not that hard to avoid when siphoning to your keg. Like Singletrack already mentioned, put a mesh over one end to prevent any fine dust from transferring.

The fact that you pre-soaked your chips will ensure you impart both the wood flavor and the essence of that spirit.

 

[madscientist451]

You can always dump in more bourbon, but go slow, you can't get it out.
To use oak chips, I like to put the chips in a 1 gallon glass jug and fill that with beer (cider, wine, whatever) and then use that concentrated mixture to flavor the whole batch. I'll run some blending trials to see how much too add to get the flavor profile I want. By making a 1 gallon concentrate and then blending it, you don't have to worry about the whole batch getting over-oaked.

 

[Singletrack]

Is it too late to add another 3oz and let sit another 2 Weeks?

IMO, if the only thing you're adding is bourbon, there is no need to let it sit another 2 weeks to "age." I think the flavor effect is instantaneous.

 

[jturman35]

Ok, just decided to dump 3/4 cup more Southern Comfort and also added a vanilla bean just for fun. The sample pulled tasted woody with not enough flavor for my liking.