I am currently brainstorming ideas for my Christmas beer. So far my favorite choice is a Vanilla Nut Brown. Long story short, the other night I was smoking some pork with peach wood, and drinking my favorite rum (Barbancourt) and a light bulb flickered above my head. I had already pondered taking a couple gallons of the beer after primary and oaking with oak chips (soaked in Jack Daniels for a month or so) in a small 2 gallon fermentor I have.
The mixture of peach wood soaked in Barbancourt sounds pretty enticing to me to use in place of oak chips. Any thoughts from anyone with previous experience with oaking? This would be my first time doing that and I'd hate to ruin a potentially tasty Christmas beer.
BTW, this is my first post...Slainte!
The mixture of peach wood soaked in Barbancourt sounds pretty enticing to me to use in place of oak chips. Any thoughts from anyone with previous experience with oaking? This would be my first time doing that and I'd hate to ruin a potentially tasty Christmas beer.
BTW, this is my first post...Slainte!