1/7/2011 -- Do you have medium toasted oak spirals?
Response From Homebrew Heaven: No, just what they call "heavy toast". To me, they look about the same as the French medium toast oak chips, however (not too dark).
5/17/2010 -- what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order is (800) 850-2739
1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9109 Evergreen WayEverett, WA 98204Here is a video of our shop: http://www.youtube.com/watch?v=N1a5fKvv8XIHeck, you can actually call us on the phone, too! It's 425-355-8865. A person will . . .
9/18/2004 -- I am using Alexander concentrates to make wine. Since not aging in Oak barrels, what is best method to get better flavors. I have heard of Oak-Mor, also, wood chips. Which is preferable? And, of the chips, toasted vs non-toasted, when would you use each. What amounts do you add for a 5 gal batch? And, do amounts used vary depending on . . .
Response From Homebrew Heaven: I like untoasted oak chips, added to the primary fermenter (for about 7-10 days). The normal amount to use is 4-8 oz per 5 gallon batch, depending on how "oaky" you like it. Yes, typically whites are not oaked (except chardonnay), however, if you like it, do it! Reds can be more "aggressively" oaked. Remember, adding oak requires more aging . . .
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