"dry hopping" with whiskey Barrell stave

I have brewed using oak cubes and my method for sanitizing those oak cubes was to soak them in whiskey prior to adding those oak cubes to the secondary. Perhaps you could do the same for your stave?

I am curious as to how much of the stave(s) do you intend to use for 'barrel aging' your beer? The aspect of how long to let you stave sit in your beer is dependent upon the surface area of the oak you are using. For example the rule of thumb for using oak chips is to not let them sit in your beer too long since even a small amount of chips (as measured by weight) presents a lot of surface area.

Cheers!

 

Using staves in this way would concern me, unless you have been soaking the whole thing in whiskey. The out side of the stave is where I see the problem. I can't say what would be sanitized.

I would soak cubes/chips/spirals in said whiskey and go that route.

 

Definitely soak in bourbon (longer the better). Not only will it sanitize, but should also add some nice bourbon flavors. I wouldn’t use vodka, you want the bourbon flavor. My guess is 4 weeks might be too long. Try Periodically after about a week or two until it’s where you like. Weighing them down is probably not necessary, but won’t hurt if that’s what you decide. Good luck!

 

So that one stave is 18 square inches of surface area (36 square inches total if you use two staves).

Hopefully some BA with more experience here can advise you as regards optimum contact time but there are a lot of variables here so...

• Since these staves are previously used oak perhaps a longer contact time is warranted vs. using first use oak chips/cubes?
• How much influence are you personally looking for from the oak in this batch of beer?
• etc.

Cheers!

 

Best of luck with your journey.

Cheers!

 

My first batch in a 5 gallon barrel, went not as planned. It sat for 5 weeks in it, and it is strong. I hope time will tame it, but it is like taking a shot with hints of imp stout in there. I am sure two to three weeks will land you where you are looking to be. I would soak those guys for at least 48 hours to make sure they are good and covered.

I got some in staves in a similar way and now they are tap handles for the few beers I keg.

 

First, I would weigh the stave.
Personally, I use 4-5 oz max for up to 2 months. Really depends on your tastes and just how oaky you want the beer.

Second, after weighing out the amount u want, I'd cut it into sections 1 or 1.5 inches long. This will allow more contact area for the beer? If very wide, I'd split the stave then cut.

Third is to soak the pieces for 2 weeks or longer. For me, I just like the wood taste so I boil my wood for 5 minutes but to each their own.

Last add the oak to the beer and start tasting after 2 week with a sterilized spoon or wine theef

Have fun

 

Might try my Jack Daniels smoking chips made from their barrels. I was surprised a bunch of them had some char.

 

I used these chips once and they worked. I actually left them in the beer too long and had to put up with a strong oak taste (the bourbon character was fine for me but I like strong bourbon and maybe you don't), but I didn't write any notes to make any accurate recommendations for you. Just be aware that it can happen quickly.

If I had to guess I'd say that I left them in the beer two weeks for a 5 gallon batch. And I'm pretty sure that I filled a pint glass with the chips and soaked them with cheap bourbon to sanitize them.

 

Nice. I was surprised when i opened the bag. I was wondering how the other smoking chips they sell like Pecan and Alder would work. I never hear of anyone using them.

 

It would seem like they would also work but I don't have a clue what taste they may add to a beer.

 

I had some commercial apple wood chips (normally for smoking meats) and toasted them in the oven to use in a quart of clear. The results were good.
Did the same for some american oak spirals that were 'spent'; similar results but not quite as potent as the original, unused spirals.
Informative web page here with a chart of how different heat levels bring out different characteristics of oak.

@hojo813 in case it impacts your cipherin’, the surface area of one 9”x2”x1” stave is 58 in. sq. and I’d think, if cut up, it would come close to filling a pint glass.

 

Lots of wood available, and I've tryed a few. Maple, oak, cherry, ash, Apple, even attempted a beer with black birch wood.

I did put up some wild Apple wood for. A standard stout , and like ripper, liked it just fine. Ash,, I'd stay away from, did not like that taste at all.

Lots of possibilities .