About to brew a Big Island IPA and the recipe says 28g Oak Chips (dry @ ferment).
I take it that this is not "dry hop @ 0mins" type addition, more that it is "dry @ 3days" ?
Am i correct in this ?
wait until primary fermentation is finsihed (or a couple of points away from finishing). Add your oak and age appropriately.
If you are kegging my recommendation is to get yourself a jumbo tea-ball (you can get them from asian grocers) fill it to the brim with oak and suspend it in a keg with some sanitised floss. Simply remove once its at the approprate level of oakiness (Usually a month IMO.)
Much appreciated. I'm going straight from the primary into bottles. No keg here yet
I'm guessing then that I can just chuck them in after about 10 days in the primary then.
And then give it another 10 days to age.
My only experience with oak in beer was a mate who chucked the oak chips into the primary at pitching time on an extract kit... or did he boil them up with the extract + hops
Anyway, it was hellishly over-oaked
Perhaps the best thing to do is to rack to a secondary, and use the oak there. Then when you think its oaked enough, bottle from secondary