7/15/2013 – For a strong stout I wish to add that aged in an oak barrel flavor. Would it be better to use chips or an oak spiral as in wine? If so, how much, for how long, and when do I introduce.
Response From Homebrew Heaven: All good questions. As is often the case, there is no "best" way. It's an individual thing.Either way of introducing oak is just fine. It just a matter of preference how you want to use it. I like using oak chips. Easy. For strong stouts and red wines, using about 4 to 8 ounces during fermentation works just fine. Let it sit on the chips . . .
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
6/23/2009 – I am thinking of adding Oak Chips to my homebrew. Perhaps in the Secondary for a slight oak barrel flavor. Have you done this and do you recommend it?
Response From Homebrew Heaven: Yes, we've done this. It seems to work well in IPA's and dark lagers, like bocks. Try using about 4 to 8 oz added to the secondary for about two weeks or so. Some people like to boil them in about a quart of water for 15 minutes, and then add just the water (after it cools down, of course.
7/16/2008 – I made my first batch of Blank Red Wine, and beleive I bottled it a little too soon, There seems to be sediment in each of the bottles. Can I open the bottles, rack them for an additional month or two, to get the sediment out. Second question, On the Oak chips, can you add them to any type of wine, grape or fruit?
Response From Homebrew Heaven: Yes, you should be able to do that. I would carefully siphon off the good stuff, and add a small amount of sulfite to the batch to prevent oxidation.Oak chips can be used on ANY type of wine. That's the beauty of making your own wine (and beer)...if YOU like the taste, what does it matter? You see, I'm not much of a wine snob. If a wine . . .
4/26/2008 – Could you use an oak barrel instead of bottling the barleywine, and let it age in there?
Response From Homebrew Heaven: Yes that can be done, altho the hard part is getting the beer cold, carbonated and dispensing it. Another way is to age the beer in the barrel and THEN bottle or keg it after it is fully aged.Probably a better way altogether is to use oak chips in the secondary fermenter. Link provided
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 Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
7/20/2007 – I'm looking at making a barleywine for the winter, and I'm thinking of adding oak chips for that oak-aged flavor. Do I add the oak chips to the carboy secondary? Will a short time in the carboy (say, 7 to 14 days, obviously depending on the fermentation) be enough time on the oak chips to really give that flavor?
Response From Homebrew Heaven: Yes, adding them to the secondary is a good idea. Try using 4-8 oz for about 10 days. You should get some, but not too much flavor that way.
12/31/2006 – I am making an IPA and was thinking of adding some oak wood chips. When should I add the chips?
Response From Homebrew Heaven: Try adding some to the secondary fermenter. Maybe 4 oz or so, for about 2 weeks exposure.
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
11/5/2006 – can oak chips/oak teabags be reused?
Response From Homebrew Heaven: No, I would not do that.
8/16/2006 – we're interested in oakchips for whisky preparation.kindly advise.
Response From Homebrew Heaven: We have several kinds, french, american, light toast, etc. Here are some links
2/28/2006 – I have read that there are some beers which are aged in oak barrels for a year or two. I am wondering whether or not this is something for the home brewer to consider, also if this is advisable for mead and cider making?
Response From Homebrew Heaven: Using oak barrels can certainly be done, but it is expensive, and tricky to do. I wouldn't recommend it. HOWEVER...It is easy to get that "aged in oak flavor" by using oak chips! For a few bucks, you can get the same flavor, and it's more controllable as well. Oak chips are simply added to the fermenter. Using about 2-6 oz in 5 gallons . . .
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 . . .
10/29/2003 – How much oak chips is recommended for a 5 Gal. container of Chardonnay?
Response From Homebrew Heaven: I would start with 4-5 oz., but it's really a matter of taste. Exposure time is another factor. If it is exposed for 2-4 weeks, this is probably about right. In a red wine, you would probably use more, or expose for a longer time.Remember, it's impossible to remove oak if you get too much. It is better to be a little "conservative".
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