To boil or not to boil? I'm going to add bourbon soaked oak chips to my secondary. I'm not concerned about sanitizing them, but I've read contradictory advice on the impact of boiling on the release of tannins. Some say to boil to reduce the tannins. Others say don't boil because it will bring out the tannins. I guess the difference could be related to whether the speaker was assuming that the boil water would go in the secondary: if yes, then more tannins; if no, then reduced tannins. But no one has been that specific.
Does anyone have a tried and true answer on this or a link to an article?
Thanks.
Sent from my iPhone using Home Brew
Does anyone have a tried and true answer on this or a link to an article?
Thanks.
Sent from my iPhone using Home Brew