I apologize if this has been posted before. I tried google and searching the forum but couldn't find anything specific. I have an russian imp stout sitting in my primary for 30 days now and im about to transfer into my secondary and let it sit for 6-8 months before I bottle. I picked up some charred bourbon barrel chunks from my LHBS and I want to add them to my secondary but im not sure of a few thing...
- Do I just toss them right in or do I need to do something to sanitize them prior to introducing them to the secondary?
- Is there a "standard" length of time people let them sit in the secondary or is it just done to taste by sampling week to week?
- I've seen some posts mentioning steaming the chunks. Is this for sanitation or flavor?
Cheers
- Do I just toss them right in or do I need to do something to sanitize them prior to introducing them to the secondary?
- Is there a "standard" length of time people let them sit in the secondary or is it just done to taste by sampling week to week?
- I've seen some posts mentioning steaming the chunks. Is this for sanitation or flavor?
Cheers