Chunks for me then.

Going to put them in a `Red Ale`. Brewed this before with 100gr Tomahawk dry hop, `twas BLM.
Brewed also with 50gr Mosaic and 50gr Equanot dry hop, this was more BLM!

WA
This tap thing still won`t tork!

Sounds like it might work but I'd be wary of tiny particles of it being suspended in the beer.Cobnut wrote:Does anyone have experience next of using oak smoking “powder” to impart some oak flavour?
I’m brewing an old style Keeping ale (albeit with Kveik yeast. Yeah, go figure!) and I plan to put a portion of it into a demijohn with some of my mixed ferm culture and I fancy a bit of oak character too. I have some oak smoking powder and thought a small quantity of that would give some degree of oak character. As it’s powder it has much more surface area than chips/chunks or a barrel, so I’m thinking for my 5L of beer a mere teaspoon of oak powder should suffice.
Thoughts/opinions?