Oak Chips in Secondary?

[TunaCan]

Hey yall.
An English IPA is fermenting away, primary nearly done and I'm going to transfer to secondary and let it sit on some oak chips, and maybe dry hop as well. How long should I let it sit in the secondary? I don't want any overwhelming oaky flavors, and have been warned that chips as opposed to cubes can be pretty strong.

[dannypo]

The best way is to taste it every day. But if you don't want to do that I would say a week is a good place to start.

[brewinhard]

I would add the oak and dry hops to the primary w/o even racking to a secondary. Wait until the beer has slowed down fermenting but is still barely fermenting. Then add your oak, and dry-hops. I would let both sit for 7-10 days and then package the beer. If you wanted more oak flavor, then go 10-12 days. But I wouldn't go any longer than that with the dry-hops.

[mediumsk]

I would add the oak and dry hops to the primary w/o even racking to a secondary. Wait until the beer has slowed down fermenting but is still barely fermenting. Then add your oak, and dry-hops. I would let both sit for 7-10 days and then package the beer. If you wanted more oak flavor, then go 10-12 days. But I wouldn't go any longer than that with the dry-hops.

+ 1

[TunaCan]

I would add the oak and dry hops to the primary w/o even racking to a secondary. Wait until the beer has slowed down fermenting but is still barely fermenting. Then add your oak, and dry-hops. I would let both sit for 7-10 days and then package the beer. If you wanted more oak flavor, then go 10-12 days. But I wouldn't go any longer than that with the dry-hops.

I had been considering this, save the pain in the ass of racking to secondary.
Thanks!

[The Big Hopper]

I add oak chips or cubes to my keg by putting them in a grain sack, and tying them off with non flavored dental floss. I've been splashing everything with bourbon to sanitize (the cubes have only gone into my Imperial Vanilla Bourbon Stout), then suspending them about halfway down in the keg. It's easy to taste it every day with the oak chips, or taste every week with the cubes, with no risk to the beer. Just a side option I really like. Good luck! I really like oak flavors in beer, so go ahead and experiment : )

[Ozwald]

I add oak chips or cubes to my keg by putting them in a grain sack, and tying them off with non flavored dental floss. I've been splashing everything with bourbon to sanitize (the cubes have only gone into my Imperial Vanilla Bourbon Stout), then suspending them about halfway down in the keg. It's easy to taste it every day with the oak chips, or taste every week with the cubes, with no risk to the beer. Just a side option I really like. Good luck! I really like oak flavors in beer, so go ahead and experiment : )

Instead of tying them off, have you tried leaving the ends of the floss outside the top hatch when you seal it? You can still get a good seal without the risk of them sliding down the diptube and clogging it, not to mention it's a lot easier to remove them when you need to. Just a tip.

[Dubba_Brew]

I've done oak cubes in a couple of beers and I think they came out alright, but the oak was just a bit too... fresh? What I've wanted to try (and I think this was mentioned on one of the CYBI episodes with Jolly Pumpkin) is this. When I sanitize my oak, I usually put it in a microwave safe bowl, just cover the oak with water, put a plate on top and nuke it until it starts to boil. Let it sit for a minute and then hit it again. Once that is done, pour off the water and just add the oak. It is sanitized and it's not absolutely fresh oak.

After all... most breweries are using used oak barrels not fresh. So... that's just my thought.