I've used oak several times, mostly with IPA's and once with a stout. It
definately imparts a flavor and adds to the beer's character. About 1-2oz
of chips per five gallons usually does it. I don't "cook" the chips, but I
do put them into a bit of boiling water for a few minutes, just to make sure
there are no foreign bits of biological nastiness in them. have fun!

JT

"White Trash" <garbologist@oscar.com> wrote in message
news:dI%2d.1161$vd1.809@trnddc03...[color=blue]
> Any thoughts/advice on using wood to add to a brew? Im thinking adding a
> sort of hickory/oak hint to a stout could be tasty. Anybody done it? Can
> you
> just use normal chips (say like the kind you get to use on a bbq) and
> sterilze them, should you cook them up in anyway first to bring out the
> flavor?
>
>[/color]