hehe, i bought some toasted oak chips a while ago from my HBS for the same thing. still trying to decide how to use them - i think a soak in vodka, then into the fermenter in a hop ball. will then be able to move them from primary to secondary, and even into the keg, to taste. think i'll use them with a porter, or perhaps a barleywine.
thoughts?
Red wine
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by Kevnlis » Tuesday Oct 09, 2007 10:37 am
KEG wrote:hehe, i bought some toasted oak chips a while ago from my HBS for the same thing. still trying to decide how to use them - i think a soak in vodka, then into the fermenter in a hop ball. will then be able to move them from primary to secondary, and even into the keg, to taste. think i'll use them with a porter, or perhaps a barleywine.
thoughts?
Yeah Chris. I have been planning that Scotch Ale, and I think I may try this in there! Give it a bit more of an authentic flavour I think
Cheers,
Kevin
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Kevnlis - Posts: 3380
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by Kevnlis » Tuesday Oct 09, 2007 1:52 pm
KEG wrote:is it AG or extract? interested if it's extract.
It is AG, and I am not sure it could be done properly with extract. I think Marris Otter is very important to the style.
See: http://www.homebrewandbeer.com/forum/viewtopic.php?t=6857
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Kevnlis - Posts: 3380
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by Kevnlis » Tuesday Oct 09, 2007 2:46 pm
List of Scotch Ale recipes:
http://hbd.org/cgi-bin/recipator/recipes?group=31
There are a couple that use extract.
http://hbd.org/cgi-bin/recipator/recipes?group=31
There are a couple that use extract.
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Kevnlis - Posts: 3380
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