BrewingRugger
Well-Known Member
I want to add oak pieces to an Russian Imperial Stout. I am just not sure how much or for how long to get a good aroma?
Grannyknot said:Anyone ever used any hickory chips?
I have some fresh cut (green) hickory that I was considering using in a stout or porter.
But I wondered if Hickory would be too pungent, compared to oak.
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