I've purchased some lovely dark roasted oak chips that I plan on soaking in bourbon and using to flavor an Irish Red.
Friends of mine who have seasoned their beer on oak chips claim that you should rack your beer onto it in a secondary and "rotate" once every couple weeks to keep the oak exposed to flavor the beer. I've looked around at a number of sources on the subject, but I want to know what Homebrewing thinks is the best way to do this.
- Add chips to primary after it has mostly cleared up.
- Place chips in a secondary and rack the beer onto them.
- Boil the wort with the chips.
- Add Oak tea (boil water or soak in liquor and then add that) to primary or secondary.
With many variations in between.
I'm looking for a good full-bodied oak flavor.
What is the best way to add oak (chips) to a beer in order to impart the most flavor?
What say you?