Oak chip level of expertise?

Some people will say you need to sanitize the oak chips, I never have and I've used them (and cubes) many, many times. So, as long as you know how to rack a beer into secondary on top of those chips, I'd say you'll be just fine.

Just go for it, man!

 

It's just like racking into a bottling bucket. The only difference is a secondary is usually a small 5-gallon glass carboy.

 

Go ahead and soak in your spirit now. That'll ensure that your chips will impart the flavor into your beer. The longer the soak, the more saturation.

If you dont have an autosiphon, I highly suggest you get one. It's some of the best money you will ever spend in this hobby.

 

In the past, when people would ask questions like this, I would have recommended making the basic beer (solid base recipe) first. Then make one with oak (or whatever) added and ponder the differences. But nobody seemed to listen to that kind of advice.

 

Don't waste Redbreast on your beer, I think any Irish Whiskey would be lost in a porter. I would go with a basic bourbon. Also, be careful with chips. I used some soaked in bourbon for a RIS and the tannins were insane for the first 6-9 months. The RIS with just oak chips was fine. I have since read that the alcohol in the bourbon can extract lots of "wood" flavors from the chips.

If you use chips, start tasting after a couple of days, 2 weeks is way too long

 

Totally agree with this advice. The other possibility is to split a batch (1/2 oak, 1/2 plain) so you have an idea what you are adding to your beer. But, it probably makes more sense to brew a good porter first and then think about modifying the next batch.

 

Sometimes you just have to go for it man. Don't over think it. Sometimes you just gotta say fuck it and shoot for the moon. That's how I roll anyway.