« on: March 01, 2010, 05:05:53 pm »
Being my first post here I'll start out with an interesting one. I have been brewing about 2 years now and in this time have acquired a position working for an alcohol distributor. Thus, I began thinking more about soaking oak chips in spirits other than bourbon. With that, I have a few questions:
1. What is the best way to use chips to get an authentic barrel-aged feel? I've been aging some oak chips in different liquors for a while now but do not want to just dump in liquor-soaked chips. To me that seems like it's just the same as pouring in liquor and adding oak. I was thinking of trying to dry them first, sterilize them somehow, and then add them.
2. Has anyone tried using liquor other than bourbon?
3. I was thinking of trying this in moderation with a belgian-style pale ale (as opposed to the traditional imperial stout that gets all the wood attention)...thoughts?