Adding Oak Flavor/character to beer

Question

Short of buying an oak barrel, what forms of oak are available to the homebrewer for getting oak into yuor beer?

Are they available with different levels of toast? Are some forms easier to sanitize that others? Do some take more time or less time to get flavor?

Dean Brundage · Accepted Answer · 2010-03-05 20:07:42Z

5

I've seen a great picture of an oak table leg sticking out the top of a carboy. Wish I could find it.

BYO covered this question in depth. So I won't plagiarize everything here.

answered Mar 5, 2010 at 20:07

Dean Brundage

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Oak chips have given me the most favorable flavor (with the suggestion of whiskey for sanitization in this question: brewadvice.com/questions/244/…)
– tbeseda
Commented Mar 5, 2010 at 20:54
It might be covered under "staves and spirals", but I have heard to use toasted oak dowel rods. I am trying this right now in a Lambic.
– Wulfhart
Commented May 24, 2012 at 17:08

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