[lizaambler]

I have a coffee stout that I plan on kegging, but I need to add some oak chips to it during a secondary fermentation. I'd like to do the secondary fermentation in a corny keg, but I understand that leaving oak in the keg for too long could get overpowering. What do you guys think of soaking the chips in bourbon for a couple of weeks, then just pouring the bourbon in? Then I could force carbonate (or even carbonate with corn sugar.)

The only other option I'm thinking of is dangling the oak chips in a bag from the top of the keg and then pulling them out after the taste is right, but I have no idea how to attach a bag from the corny keg lid! Thanks much!

[curtdogg]

Attach the bag of oak chips with plain dental floss. Tie off the floss to the handle of the keg and seal it up. The floss being so thin it will not obstruct the o ring seal.

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[lizaambler]

Sounds easy enough! Thanks