Do you use fine chips, along the fineness of mulch, finer than that, or
larger chunks? And where do you get them? I'd imagine theres a cheap place
(i.e. - not the homebrew store) to buy wood. Im thinkin about adding a
little oak to a porter.

"Jason Torrick" <rex_merdinus@comcast.net> wrote in message
news:lcqdnT0vHbQ-c8vcRVn-pg@comcast.com...[color=blue]
> 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[/color]
I[color=blue]
> do put them into a bit of boiling water for a few minutes, just to make[/color]
sure[color=blue]
> 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=green]
> > 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]
>
>[/color]