Is it easy to add it in the drying hopping stage and maybe just using americian oak untaosted chips from the local brew shop, or does this increase the risk of an infection. I have tasted a few different ones (mainly with cedar but can't find any) and liked the flavour and would like to have a crack. Any info appreciated
Thinking of putting a handful/20 to 30 grams in a bag in the dry hop??
Unsure if the chips need to be soaked before hand in alcohol ??