Brewing with wood chips other than oak

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A friend recently commented favorably on a single-barrel malt whiskey
that was not only aged in oak barrels, but also was aged on cherry and
apple wood chips. That got me wondering - I've been using oak chips in
some of my brews for several years. Can anyone tell me what different
characteristics using cherry, apple, pecan, or other wood would impart
to a beer? Not for smoking - for adding in the secondary or the keg.

TIA

Jim

Re: Brewing with wood chips other than oak


651ef21beef9@v15g2000yqn.googlegroups.com:

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I've been thinking of doing something similar. How are you sanitiving the
chips?

Re: Brewing with wood chips other than oak


When I've used oak chips, I sometimes steam them in the microwave for
about five minutes, but have been told that soaking them in pure-
grain, vodka, or bourbon would do the same. I actually ruined one
microwave when the water evaporated and the oak chips started
charring. From now on I'll use the alcohol soak method.

Jim

Re: Brewing with wood chips other than oak


4239591df1d5@c9g2000yqm.googlegroups.com:

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Ah...a bourbon bath....interesting.  How much bourbon flavor would that
impart on the beer?

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