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That's great advice, thanks. Can I toast the oak chips myself, using the oven or grill? Would that also serve to sanitise them? I'll go easy and start with 20g for a couple of days in secondary. I can always add more.

I'm thinking of brewing up a kit (probably Cooper's old dark ale) and adding some oak chips as an experiment. Can I use oak chips that are sold for BBQ smoking, such as the ones sold by smokedust made from whisky barrels? How should I sanitise them before adding them? How long should I leave...