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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?

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

is it AG or extract? interested if it's extract.

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

I'm planning a porter using munich and pilsner malt.....

List of Scotch Ale recipes:

http://hbd.org/cgi-bin/recipator/recipes?group=31

There are a couple that use extract.