On Tue, Nov 22, 2005 at 02:42:01PM +0100, Niklas Nonnegaard-Pedersen wrote:
> Jeg går og planlægger en barley wine. Jeg har læst på Anchors Old
> Foghorn at den er lagret på egefade (det synes jeg nu også godt man kan
> smage), så jeg har bestilt egtræspåner. Er der nogen der har erfæring
> med dem? Jeg forestiller mig at smide dem i anden fermenteringen sammen
> med tørhumlen. Hvor mange g. spåner til 20 liter? hvor længe?
I have used them once. Didn't notice much of a difference. I read
somewhere that you should also worry about the total area of the chips,
and not just their weight, as they give off taste from the surface only.
Anyway, wines and whiskies are stored years in oak, usually without
getting overwhelmingly strong oak taste. I don't think there is much
risk of overdosing them chips. And give them enough time, many weeks at
least.
Like I said, I only tried this once. If I am totally off, I am sure
someone else will jump in and correct. Never mind,
it will be beer anyway
-H
P.S. When you know the results, could you plug a page in the wiki about
those chips?
--
Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
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