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
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?
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
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?
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