I have a coffee stout that I plan on kegging, but I need to add some oak chips to it during a secondary fermentation. I’d like to do the secondary fermentation in a corny keg, but I understand that leaving oak in the keg for too long could get overpowering. What do you guys think of soaking the chips in bourbon for a couple of weeks, then just pouring the bourbon in? Then I could force carbonate (or even carbonate with corn sugar.)
The only other option I’m thinking of is dangling the oak chips in a bag from the top of the keg and then pulling them out after the taste is right, but I have no idea how to attach a bag from the corny keg lid! Thanks much!
