keithshead
Brewer
- Joined
- Aug 10, 2009
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- 43
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Loading an oak barrel of indian pale ale onto a ship to send it to the other side of the world must have given a certain amount of oakiness to the flavour. to that end i will shortly be racking my brew over to my secondary ready for dry hoping when i will also add some french oak chips. Problem is; how much and for how long? Anyone had any experience with oak chips. i have 5gallons
Cheers
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