If that's too much trouble, perhaps this method of oaking will work for you instead. The basic idea is to soak the chips in bourbon and suspend them in a way that can be removed later according to taste.
We are infusing two 5 gallon batches, one that will age for 6 months and another for a full year.
On brewday, we started with two clean and sanitized mason jars and combined 1 cup of Buffalo Trace Bourbon (our favorite for this) and 1oz of medium french oak chips. They sat mingling for 45 days until the beer was racked.
To begin, gather the following supplies:
- 1 or 5 gallon paint strainer bags
- Non-wax dental floss
- An item to sink the bag (we like stainless steel chains)
- An item to tie on floss end
- Jars of chips and bourbon