- Feb 6, 2013
- Reaction score
So I have a recipe I'm going to do in the future using bourbon-soaked oak chips. My LHBS sells both medium and heavy toast versions, so I was wondering about opinions there; my initial thought is the heavy, since it's a porter that I'm brewing, and I like the idea of having more of a coffee flavor along with the vanilla. But my main question is this: am I better off soaking in bourbon and then adding to a secondary and racking onto it? I have never used a secondary and I bottle my beer. I'd prefer to keep everything in the primary if I can help it, but I was wondering whether I'll be better off moving to secondary and allowing it to age with the bourbon-oak chips for a month or so. Thoughts?