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General Category => Kegging and Bottling => Wood/Casks => Topic started by: Joe Sr. on January 26, 2012, 01:32:49 AM

Title: Re-using oak chips
Post by: Joe Sr. on January 26, 2012, 01:32:49 AM
Just curious on the consensus about reusing oak chips.

I just pulled a few ounces out of my stout.  They had been soaking in bourbon before I put them into the keg.

They've only been in a few days and smell like the still have a lot of character to them (these are home-roasted to a dark char).

I'm thinking of soaking them in rum for another batch.

Anyone else ever re-use chips?
Title: Re: Re-using oak chips
Post by: morticaixavier on January 26, 2012, 05:00:14 AM
I have never reused chips but I am preparing to reuse a barrel and I can't really see how it would be very different. I say go for it. But they will have less character so expect to need to leave them in longer to get the same level of oakiness.
Title: Re: Re-using oak chips
Post by: Joe Sr. on January 26, 2012, 03:37:54 PM
This is exactly what I thought.

I put them in a jar of Bacardi last night.  Your barrel gave me the idea for rum.

The stout they were in has a pretty solid oak flavor after only five days.