Oak barrel bits

[admin]

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?

[Shane Phelan]

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:



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:


I have never done this before so I'm not 100% sure this will work at all....

[Ciderhead]

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.

[johnrm]

Maybe put chips in a muslin bag with a weight to immerse?

[DEMPSEY]

Maybe put chips in a muslin bag with a weight to immerse?

Are Jewish or Christian bags prettier or uglier then muslim bags