New recipe + oak chips

[croc4]

For my next batch I plan on experimenting a little. I am going to add some oak chips to a light amber, I believe you add them (after steam strerilization) to the primary, but does anyone have a feel for how much to add?, I only want a hint of oak to come through, I was thinking of 1oz, but not sure if that is enough?
any ideas?
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The View Condo Prathumnak (http://pattayaluxurycondos.com)

[Tweek]

that would really depend on the chips themselves. some will be much stronger than otheres. try sucking on a piece to get a feel for how strong the flavor will be, then add how much you think you want. then add a bit more. the oak flavor will lessen rather quickly.

[Aleman]

Add the oak chips after primary fermentation is complete. Or better, add them to a secondary fermentation.

[S.F.B.]

My gut instinct would be to put them in the secondary. I have thought about doing this also. Let us know how it goes.

[Redbird Fan]

Imitating "casking" is something I've been thinking about for my next batch of amber ale - thanks for bringing this up - it's subject threads like this that make Realbeer.com so worthwhile for homebrewers - keep us posted!

[croc4]

Actually I was not trying to imitate a cask ;-)

My goal is to add a little roasted xtal malt
to impart a slight smokey flavor to an amber I plan on making, and thought that a slight "hint" of oak would accent the smokey under tone from the xtal malt.

That is the plan............I'll let you guys know how it works out, the trick will be getting just enough so that it can be detected, but not overpowering
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HornyAndAlone (http://camslivesexy.com/cam/HornyAndAlone)

[billy frank]

I actually worked at a Ca. brewery that put a percentage of beer through oak barrels. I would transfer the beer to the oak barrels the day after the yeast was pitched at high kruesen.
If you are brewing a five gallon batch I would be hard pressed to suggest how much actual oak to place in the fermenter. Maybe a good size handfull to start near the end of fermentation, or pop by a place that has small wine barrels for home winemakers and place the beer in there for a portion of time. Steam it real good if you do it that way.
I believe the casks used in cask conditioned ales are caulked or actually have pitch in them so that the beer never really contacts the wood.
Good luck,
Billy