I have to agree with Bob. I love Oak. Tonight I was at my local tree
surgeons annual BarB. We had made a big oak table (and I mean
BIG!!!) ,planked it then a year later milled it. Tonight we were all
there sniffing the top like a bunch of weirdo's. Women were cooking
looking at us guys like we were mad. 'Oooh love that oak, Mmmm funky
grain, ooooh check that aroma.We even had a bell to summons drinks :-)
Split oak (and charred) works fine for me, Oh I am totally plastered
btw. Fingers of oak are good :-)))))subsonic.
> Depending on what I'm aging, I either oven-toast them, or
> use a propane torch to give them the "alligator char" of
> bourbon barrels, and then slip them into gallon glass jugs
> with the spirit I'm aging. From an engineering standpoint,
> the spirals have some charm, but simple chunks work
> just fine.
> I'm immensely satisfied with the process and the product,
> but I've never been able to test the aging past about 15
> months. The stuff just kinda gets sipped away.