Going to try using dry oak chips in my secondary fermenter. How do you recommend sanitizing the chips before adding them?
Is there a difference between soaking oak in bourbon and just adding the bourbon straight into secondary?
As I was thinking about how I want to make my bourbon oak stout, I was thinking of how to soak the oak in bourbon. I wanted to get the bourbon into the wood, for the purpose of putting it into my ...
Background: 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 ...