Brewing with wood chips other than oak


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
Reply to
jimbeaux

jimbeaux wrote in news:92a41deb-0bac-41f1-a52a- snipped-for-privacy@v15g2000yqn.googlegroups.com:
I've been thinking of doing something similar. How are you sanitiving the chips?
Reply to
Bryon Lape

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
Reply to
jimbeaux

jimbeaux wrote in news:971052cc-f67f-4728-add2- snipped-for-privacy@c9g2000yqm.googlegroups.com:
Ah...a bourbon bath....interesting. How much bourbon flavor would that impart on the beer?
Reply to
Bryon Lape

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