What is YOUR practice for Oak additions to beer? As far as sanitizing or cleaning it. Starsan? Boil? not really sure what is the best practice.
I have a half of an Oak Spiral (dark) that i would like to add to my IMP stout. The last time i used Oak ,the flavor never came out ( i no doubt did not give it enough time). I am transferring it to a glass secondary today,and off the yeast cake.(day 20)