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I recently aged an imperial stout with these and some roasted pablano peppers. It turned out great, with the oak chips adding some nice earthy complexity.
I added these to an IPA and it came out fantastic. I put 1 ounce in 5 gallons and let it sit for a month. The oak character was just right and not too over the top. I also have a stout currently aging with some of these oak chips that I soaked in bourbon for a month.
I recently brewed a batch of stout that I wanted to just have something different than the regular oatmeal stout taste to. So I soaked these woodchips in whiskey for about a week and dropped them into my secondary. What an excellent flavor it added to the overall stout. Neither the whiskey or oak flavor was too overpowering and it created a nice smooth brew.