I’m thinking of experimenting with oak chips in a couple of my beers using chips from a couple of trees we had taken down recently. Should I soak the chips in some cheap whiskey for a couple days then just put them in a hop bag in the keg? I’m not sure how much wood is necessary for it to make an impact on flavor.
See the instructions in this recipe:
Be careful because it is easy to overdo the oakiness.
I would make sure the oak is dried out a bit, if the “recent” takedown was live trees…