Hi all,
I have done a lot of reading, and there exists a lot of great advice on the use of bourbon oak chips in flavoring beer, but it is tough to boil down (pun) all the information into even a semi-solid consensus.
There may not be one I know, but when people do give out what is often very useful information in threads, there always seems to be a key piece of info missing that would help others (like myself) in building recipes.
So, if you have used bourbon soaked oak chips and are interested, please fill out the questionnaire below, which I think includes all the necessary information for others to determine their bourbon oak chip flavoring strategy. Let me know if there is anything else that should be added.
Also, a few words following, describing how the beer turned out (i.e. too oaky, too bourboney…
1. Describe the beer you added oak chips to (style, OG-in fermenter, IBUs, aromatic additions)
1-1. Batch size. Gallons in primary fermentation vessel.
2. Oak chips (chips or cubed?) (american or french?)
3. Type of bourbon?
4. Wood chip processing pre-bourbon (were wood chips soaked in anything before bourbon? Boiled in water? If so, how long?)
5. How many oz chips were soaked in how much bourbon and for how long?
6. When were the chips added to the beer (i.e. primary, beginning of secondary, end of secondary...)?
7. Was the extra bourbon liquid that chips were soaking in also added to the beer?
8. How long did the chips sit in the beer?
9. After the chips were no longer in the beer, what temperature was the beer held at and for how long before consumption?
I have done a lot of reading, and there exists a lot of great advice on the use of bourbon oak chips in flavoring beer, but it is tough to boil down (pun) all the information into even a semi-solid consensus.
There may not be one I know, but when people do give out what is often very useful information in threads, there always seems to be a key piece of info missing that would help others (like myself) in building recipes.
So, if you have used bourbon soaked oak chips and are interested, please fill out the questionnaire below, which I think includes all the necessary information for others to determine their bourbon oak chip flavoring strategy. Let me know if there is anything else that should be added.
Also, a few words following, describing how the beer turned out (i.e. too oaky, too bourboney…
1. Describe the beer you added oak chips to (style, OG-in fermenter, IBUs, aromatic additions)
1-1. Batch size. Gallons in primary fermentation vessel.
2. Oak chips (chips or cubed?) (american or french?)
3. Type of bourbon?
4. Wood chip processing pre-bourbon (were wood chips soaked in anything before bourbon? Boiled in water? If so, how long?)
5. How many oz chips were soaked in how much bourbon and for how long?
6. When were the chips added to the beer (i.e. primary, beginning of secondary, end of secondary...)?
7. Was the extra bourbon liquid that chips were soaking in also added to the beer?
8. How long did the chips sit in the beer?
9. After the chips were no longer in the beer, what temperature was the beer held at and for how long before consumption?
Last edited: