I'm planning a batch of Russian Imperial Stout with oak and bourbon additions. For a 5-gallon batch, I plan to soak the oak chips in two cups of bourbon for about two weeks. When the primary fermentation is done, it would pour the oak-bourbon mix into the carboy and rack from the beer into the carboy for a three- or four-month secondary fermentation.
Here's my question: How long should the chips stay in the secondary? Should I leave them for the full three or four months or remove them after a couple of weeks?
Thanks in advance.
Here's my question: How long should the chips stay in the secondary? Should I leave them for the full three or four months or remove them after a couple of weeks?
Thanks in advance.