Charred Bourbon Barrel piece

I wouldn't.

 

I was thinking the same thing.

 

Agreed, pass.

 

Soak it in bourbon for 2 weeks and use it the bourbon will kill the germs and it might work for you, what are you risking but 5G's of wort?

 

Pass. (10 Characters).

 

Can you cut it smaller, and maybe soak it for a while in alcohol to see if you can revive it, perhaps scouring it with dry steel wool or maybe a rough grade sandpaper to take off the charred bits that are flaking away? I'm betting you could salvage it; oak chips and cubes are nice and all, but the char is what makes a whiskey bourbon. You might consider soaking it in bourbon cut with grain alcohol instead of straight bourbon, as the charred wood will impart extra char-ness to whatever you soak it in, and bourbon has already sat in charred wood.

 

I wouldn't take the risk

 

Drink some beer around a fire and use that charred piece in the fire.

 

The bourbon won't get all the way into the wood and kill things like brett.

 

I was pretty sure that 40% ethanol wasn't an effective surface sanitizer even...

 

Not sure what you are getting at, or if just being snarky. Too late in the day, and too much to drink.

Putting cubes, spirals, chips, staves, whatever in a spirit will not make it sanitary for brewing purposes. Regardless of how high the alcohol is, it simply won't completely permeate the wood. Hence the reason, despite a bourbon barrel being of high proof, you can still get an infected beer as the wood will harbor and feed bacteria you can't get even the harshest spirit on to.

 

Not trying to be snarky, sorry. I was under the impression that even 80 proof vodka on a smooth surface will not sanitize, never mind oak. It is a common misconception that the soak sanitizes, hence why I boil or steam my oak, as it increases the temp to a pint where most stuff dies.

 

Correct on all accounts.

It will deter, but once something has taken hold, it's got food from within the oak, and it's in there.