Homemade Oak Chips

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Homemade Oak Chips

Post by Ol' D » Sun, 21 Sep 2003 06:16:54



With the recent arrival and departure of Hurricane Isabel, I now have
access to a lot of oak wood.  If I wanted to dose a batch of IPA with
oak chips, how is it best to prepare them and what amount of chips
should be put into a five gallon batch secondary?
 
 
 

Homemade Oak Chips

Post by Scott Lindne » Sun, 21 Sep 2003 06:20:03


That's a great question.  I've been thinking of using oak myself.  I can't
wait to read the follow up posts.

Scott


Quote:> With the recent arrival and departure of Hurricane Isabel, I now have
> access to a lot of oak wood.  If I wanted to dose a batch of IPA with
> oak chips, how is it best to prepare them and what amount of chips
> should be put into a five gallon batch secondary?


 
 
 

Homemade Oak Chips

Post by Denny Con » Sun, 21 Sep 2003 06:44:26



> With the recent arrival and departure of Hurricane Isabel, I now have
> access to a lot of oak wood.  If I wanted to dose a batch of IPA with
> oak chips, how is it best to prepare them and what amount of chips
> should be put into a five gallon batch secondary?

Variety of oak seems to matter a lot.  Do you know what they are?

        ---------->Denny
--
Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

 
 
 

Homemade Oak Chips

Post by Mike.in.Ohi » Sun, 21 Sep 2003 12:32:46


Haven't done this myself,  but I tasted one about 3 weeks ago.  YumYumYum!
It reminded me of red wine.  I think it was an "Oak Stout", but I may be
mistaken.
Steram for 10 minnutes to open the Oak tree's pores.
Use NO MORE than 1 ounze (dry) to 5 gals.  This stuff adds a punch.

--
Mike.in.Ohio
When replying, remove "Mike.in.Ohio." from email address.


Quote:> With the recent arrival and departure of Hurricane Isabel, I now have
> access to a lot of oak wood.  If I wanted to dose a batch of IPA with
> oak chips, how is it best to prepare them and what amount of chips
> should be put into a five gallon batch secondary?

 
 
 

Homemade Oak Chips

Post by Liz Boy » Sun, 21 Sep 2003 23:34:57



> Haven't done this myself,  but I tasted one about 3 weeks ago.  YumYumYum!
> It reminded me of red wine.  I think it was an "Oak Stout", but I may be
> mistaken.
> Steram for 10 minnutes to open the Oak tree's pores.
> Use NO MORE than 1 ounze (dry) to 5 gals.  This stuff adds a punch.

> --
> Mike.in.Ohio
> When replying, remove "Mike.in.Ohio." from email address.



> > With the recent arrival and departure of Hurricane Isabel, I now have
> > access to a lot of oak wood.  If I wanted to dose a batch of IPA with
> > oak chips, how is it best to prepare them and what amount of chips
> > should be put into a five gallon batch secondary?

I have used about two shot glasses full, soaked overnight in JD. It gave a
wonderful undertone  to an IPA. I put the oak in a small glass with just
enough JD to float them and pitched the whole thing the next day. Kegged
about two weeks later.
 
 
 

Homemade Oak Chips

Post by Scott Lindne » Mon, 22 Sep 2003 06:50:35


Steram?


Quote:> Haven't done this myself,  but I tasted one about 3 weeks ago.  YumYumYum!
> It reminded me of red wine.  I think it was an "Oak Stout", but I may be
> mistaken.
> Steram for 10 minnutes to open the Oak tree's pores.
> Use NO MORE than 1 ounze (dry) to 5 gals.  This stuff adds a punch.

> --
> Mike.in.Ohio
> When replying, remove "Mike.in.Ohio." from email address.

 
 
 

Homemade Oak Chips

Post by Ol' D » Tue, 23 Sep 2003 23:09:49


I'll bet Mike meant "steam", instead of "steram".

I'll also bet that the flavor of the red and black oaks is a lot more
likely to have a variety of off flavors.  So I assume those oaks in
the white oak group would be my first choice.  (White oaks for the
most part lack the spines on the tips of the leaf lobes that red and
black oaks have.)

 
 
 

Homemade Oak Chips

Post by Wayne » Wed, 24 Sep 2003 19:10:20


You will most likely benefit from soaking the chips multiple times.
Grab a handful and let it sit in some water over night.  The brown
stuff is tannin.  Some tannin in your beer might be ok, some people
might even like it, but most oaks here in the U.S. tend to have a
surplus of the stuff.  I found this out after I saved a nice hunk of
oak after cutting fire wood.  My intention was to put this in my
carboy of Merlot and let it age.  It kept throwing so much tannin that
I never got to use it.  (I think it's still in a bucket of water right
now.  Maybe I should check on it.) Chips have more surface area, so
the tannin should leach out quicker.

I would soak them for at least week and change the water two times a
day or more.  


Quote:>With the recent arrival and departure of Hurricane Isabel, I now have
>access to a lot of oak wood.  If I wanted to dose a batch of IPA with
>oak chips, how is it best to prepare them and what amount of chips
>should be put into a five gallon batch secondary?

 
 
 

Homemade Oak Chips

Post by Scott Lindne » Fri, 26 Sep 2003 04:19:37


Do you keep changing the water until it no longer turns brown with tannins?

Scott


Quote:> You will most likely benefit from soaking the chips multiple times.
> Grab a handful and let it sit in some water over night.  The brown
> stuff is tannin.  Some tannin in your beer might be ok, some people
> might even like it, but most oaks here in the U.S. tend to have a
> surplus of the stuff.  I found this out after I saved a nice hunk of
> oak after cutting fire wood.  My intention was to put this in my
> carboy of Merlot and let it age.  It kept throwing so much tannin that
> I never got to use it.  (I think it's still in a bucket of water right
> now.  Maybe I should check on it.) Chips have more surface area, so
> the tannin should leach out quicker.

> I would soak them for at least week and change the water two times a
> day or more.