Oak Chips

norman · Post by **norman** » Thu Oct 05, 2006 12:49 pm

I am about to make a Belgian beer from the book Clone Brews,and it requires Oak Chips.What is the best method of sanitizing these.

steve_flack · Post by **steve_flack** » Thu Oct 05, 2006 1:34 pm

Let me guess the beer's a sour red ale? Duchess du wotsit?

Anyway, I don't think you can sterilise wood. If the beer's supposed to be sour the bugs will help

tribs · Post by **tribs** » Thu Oct 05, 2006 3:03 pm

Rodenbach Grand Cru? Now that is good stuff.

I believe its best to steam them to sanitise

PieOPah · Post by **PieOPah** » Thu Oct 05, 2006 3:16 pm

I have heard about wood being naturally sanitizing. I have a wooden paddle for my wort and I love it. It is slowly becoming stained the more I use it.

I would never use it for anything other than stiring my boiling wort though

steve_flack · Post by **steve_flack** » Thu Oct 05, 2006 3:45 pm

PieOPah wrote:I have heard about wood being naturally sanitizing.

Why is it then that all chopping boards used in commercial food production have to be plastic?

I've seen plenty of mouldy wood in my time...

PieOPah · Post by **PieOPah** » Thu Oct 05, 2006 3:49 pm

Just something I had heard - Have never put it to the test myself and would definately clean a chopping board after using it regardless of what it was made of (mine is glass!)

monkey_doctor · Post by **monkey_doctor** » Thu Oct 05, 2006 4:00 pm

Rodenbach Grand Cru? Now that is good stuff.

Ohh yes, very nice - i have a friend who loves this beer. he ordered a 24pk off the net, its was quite expensive

Horden Hillbilly · Post by **Horden Hillbilly** » Thu Oct 05, 2006 7:10 pm

Oak chips are supplied with many wine kits such as Beaverdale, Selection, Vintners Reserve, etc.

The instructions tell you to simply empty the sachet directly to the wine & I have done so on many occasions without any flavour problems occuring in the finished wine.

norman · Post by **norman** » Thu Oct 05, 2006 9:10 pm

the beer in question is Petrus TRipel.

jasonaustin · Post by **jasonaustin** » Thu Oct 05, 2006 9:16 pm

Plastic boards are more hygienic. That is until they get scratched (by knives for example), which usually happens very quickly, at which point the small scratches harbour nasties. Wood draws nasties into the wood I believe.

BigEd · Post by **BigEd** » Fri Oct 06, 2006 12:18 am

norman, if you are concerned about the sanitation of the oak chips you could steam them. Just use a steaming basket in a cook pot and treat them like fresh vegetables.

tribs · Post by **tribs** » Fri Oct 06, 2006 11:27 am

Petrus Tripel?

I believe I have a bottle of that tucked away in my cellar

. I've never had it before though.

Norman, if you look at the recipe it actually calls for "steamed" oak chips. Check with your supplier they may be pre-steamed if not do what BigEd said.

mr.c · Post by **mr.c** » Fri Oct 06, 2006 2:13 pm

I added Oak Chips to a brew once but NO MORE

some think went tits up

tribs · Post by **tribs** » Fri Oct 06, 2006 6:04 pm

I did have a bottle

. I am going to try this tonight.

What probs did you have with oak chips Mr C?

mr.c · Post by **mr.c** » Fri Oct 06, 2006 6:10 pm

tribs wrote:What probs did you have with oak chips Mr C?

it just made the beer taste like an old hb pencil

but what the hell i still polished 30 bottles off

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