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
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!
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 10-6:30 M-F and 9:30-5 on Saturdaysand 11:00am-3pm on Sundays
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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