peterpiper
Well-Known Member
Looking for oakchips, from bourbon or Cognac barrels, for aging imperial stout once I've sorted a good recipe.
Chips, sold for brewing, often say 'from freshly emptied barrels'.
The ones for BBQ / smoking, some saying 'recently emptied', are much cheaper. Though some for smokers are probably too fine (size down to 1mm).
Has anyone tried either type, or know if there's any real difference?
I'd probably be rinsing either type in metabisulphite, and oven drying, before use.
Chips, sold for brewing, often say 'from freshly emptied barrels'.
The ones for BBQ / smoking, some saying 'recently emptied', are much cheaper. Though some for smokers are probably too fine (size down to 1mm).
Has anyone tried either type, or know if there's any real difference?
I'd probably be rinsing either type in metabisulphite, and oven drying, before use.