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Oak Chips Usage ?

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Chuckie

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Hi Guys,
I'm just about to use some oak chips for the first time and am wondering -
They're pretty fine (toasted american oak), do they just sink to the trub or sit on top of the brew.
ie do i need to bother bagging them or just chuck em in.
I normally just bottle from the primary and not that fussed generally with clarity.
Thanks,
Andrew :icon_drunk:
 

mugley

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They float. Being made out of wood and all :)

I soak them in spirits (vodka if you want neutral flavour, whisky for a Scotch ale or smoky porter) for a week, then tip the juice into the fermenter and add the chips inside a bag with a spoon or two to weigh them down.
 

barls

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They float. Being made out of wood and all :)

I soak them in spirits (vodka if you want neutral flavour, whisky for a Scotch ale or smoky porter) for a week, then tip the juice into the fermenter and add the chips inside a bag with a spoon or two to weigh them down.
they float for a while then sink, saying that it takes about 3 months and i dont think you want to go that long with chips as they tend to get a bit harsh after a couple of weeks.
 

Bizier

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I say bag + bring to boil in a saucepan with lid on and enough water to cover the bulk. Let cool with lid on and tip the lot into fermenter.

Oak is a complicated topic. I am continually surprised with the different things you can get out of it by changing the different parameters like amount, contact time, toast level (complicated in and of itself) and variety.
 

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