Looking for advice and opinions. I have an Old Ale I want to put on oak.
I do not have a barrel, but I have the following options available:
Light American oak chips soaking in bourbon;
Medium toast French oak chips soaking in bourbon;
Can't recall what kind of chips soaking in rum (these have been used previously, soaked in bourbon and into a strong stout);
Both the American and French chips un-soaked.
I'm not sure I want the bourbon character in the Old Ale. But I'm not sure I don't. If I did, I think I'd pour off the bourbon and just put the chips in for awhile.
I'm sort of leaning toward the American oak. No spirits.
What would you do and why?