Cara Declan gave me some bits of a broken up oak whiskey barrel to use in beer (sound familiar? ;) )
They have no whiskey aroma left, tho they are visibly charred on one size.
So, I was thinking of breaking some up into small chips and soaking in actual whiskey for a while. And then using them.
Anyone any thoughts on this?
If these are the same ones you gave me, I was going to sand down the outside which was exposed to the elements and maybe sand down the inside a bit. Then cut/chop them into cubes like this:
(http://farm4.staticflickr.com/3387/3591597817_1a9a2f515b_z.jpg)
Then I was going to toast them in the oven for a length of time to be determined. I figured that the toasting in the oven would kill any nasties. Then use them the next time I make my imperial stout. I'm aiming for oak/toast flavour.
I was going to use this as a guide in terms of temperature:
(http://cdn.homebrewtalk.com/attachments/f39/42662d1325821332-toasting-oak-chips-oak-toasting.jpg)
I have never done this before so I'm not 100% sure this will work at all....
Noooooooooooo Don't put Pinocchio in your beer.
Any oak chips I put in my wine are slivers and very fine pieces rather than the chunks you have there.
Maybe put chips in a muslin bag with a weight to immerse?
QuoteMaybe put chips in a muslin bag with a weight to immerse?
Are Jewish or Christian bags prettier or uglier then muslim bags :D