Author Topic: Re-using oak chips  (Read 3810 times)

Offline Joe Sr.

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Re-using oak chips
« on: January 25, 2012, 06:32:49 PM »
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?
It's all in the reflexes. - Jack Burton

Offline morticaixavier

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Re: Re-using oak chips
« Reply #1 on: January 25, 2012, 10:00:14 PM »
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.

Offline Joe Sr.

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Re: Re-using oak chips
« Reply #2 on: January 26, 2012, 08:37:54 AM »
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.
It's all in the reflexes. - Jack Burton