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Oak (chip) aging bitters?

I have some toasted oak chips being shipped to me for a batch of bitters I'd like to oak age. The volume is too small to make a barrel purchase, so I am going the chip route. Just curious what weight/volume oak chips should I use? Anything else I need to know about the technique?

Posted to Spirits, Products, and Ingredients (Forum) by Fred Yarm on 26 Jan 2009

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