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French Oak Chips - Medium Toast

French Oak Chips - Medium Toast

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Description

Oak Chips are a fast and economical way to add oak barrel flavor to any beer.

Oak Chips are made from seasoned American and French Oak staves which are chipped down and toasted to create flavors similar to what you'd get from a barrel.

The available toast levels are Medium, Medium +, and Heavy. It's important to understand that each toasting level creates different flavors in the oak; not a greater intensity of impact in your beer. Don't think of them as weak, normal & strong; they're each a different flavor profile.

These staves for these Medium Toast French Oak chips are sourced from a cooper (barrel maker) in Napa, CA. They deliver clove and spice flavors of medium intensity, along with strong flavors of Butterscotch & perceived sweetness.

Because of the high surface area, oak chips can extract quickly and care should be taken not to overdo it. Taste your beer frequently after the first week of contact and be ready to rack off the oak chips.

Suggested Dosage is 1-2 oz per 5 gallons. 

Community Q&A

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Browse 2 questions Browse 2 questions and 26 answers
Why did you choose this?
MoreFlavor Store
For flavor
Dee A on Jun 29, 2020
Customizing a wine kit.
Susan Ingber on May 16, 2020
For flavor
Dee A on Jun 29, 2020
To flavor a plum moonshine
Galen O on Jun 12, 2020
Customizing a wine kit.
Susan Ingber on May 16, 2020
Experimenting making hard apple cider
Robert B on May 6, 2020
My favorite oak
Michael V on Apr 8, 2020
Used it before and liked the results
ron p on Feb 4, 2020
because all the cool kids are doing it
Jason T on Jan 24, 2020
Cheaper than a barrel
Timothy P on Dec 16, 2019
Need to oak my red, good price
Fred M on Nov 4, 2019
wine!
andy s on Oct 6, 2019
used it before
Ken Y on Sep 14, 2019
for fermentation
Doug on Sep 12, 2019
Good product
robert k on Aug 28, 2019
to start oak flavoring beer
STEPHEN J P on Jul 24, 2019
Rye beer recipe
Peter J Berry on May 29, 2019
My usual choice.
Don B on May 3, 2019
For beer
Keith E on Mar 24, 2019
To supplement neutral oak barrels
Greg Thomsen on Jan 12, 2019
Great for cabernet
Roger H on Dec 14, 2018
works for me
Michael C on Oct 22, 2018
For Brewing
Valued C on Sep 29, 2018
Hoping to help color stabilization, etc. during fermentation. Not really going for heavy "oaky" effect on finished wine.
James K on Aug 18, 2018
Recommended for use during fermentation/1st try
Harry Jones on Aug 6, 2018
for wine enhancement
Ann F on Jan 29, 2018
I'm adding to an Oatmeal Stout that I am keg conditioning.
Patrick C on Jan 18, 2018
To flavor a plum moonshine
Galen O on Jun 12, 2020
Experimenting making hard apple cider
Robert B on May 6, 2020
I have my porter in the secondary fermenter together with the oak chips which I soaked in portwine for 2-3weeks. My beer is now in contact for 2 weeks with this chips but I can't taste any oak or portwine flavour. I have 3gal of porter and 1.5oz of soaked chips (french oak medium) in the secondary. I'm a bit confused that I can't taste any flavour at all. Will this take much longer than expected, let's say 3-4months? I did read up on this topic but got different inputs, some sources say a few days or max 1-2 weeks, other sources mention 3-4 months. Just curious if I should soak and add some chips again or just wait a few weeks/months and taste once a week or so. Any input is highly appreciated.
Jan Rickenbach on Aug 23, 2018
BEST ANSWER: Hello Jan - I don't think it would hurt to add more soaked chips. It should not take 3-4 months to transfer flavors this way.
Reviews

5.0 / 5.0
3 Reviews
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It adds a wonderful flavor.
June 14, 2020
Purchased
1 month ago
Much better than oak powder.
My wine and the wine making process are much improved by using this instead of powdered oak. I use it during fermentation and crush is easier as this strains out. I can use various types and toasts to get the oak profile I want. I even use small amounts in white wine.
December 28, 2019
Purchased
7 months ago
Recipes
I have bought and used these for different recipes. I prefer my whiskey in oak. I guess I haven't made a real connection with oak in ale yet. That being said their wasn't a bunch of fines in this. It was perfect for the recipes I was using.
May 1, 2014