My background is brewing, so I'm familiar with aging with oak (in my case, toasted oak spirals suspended in the 5gallon fermenters) -- but I'm interested in combining homemade bitters with the idea of nitrogen cavitation via the ISI soda siphons -- and perhaps using bits of oak in the siphon to add a bit of character.
Has anyone tried to speed up the bitter-making process with nitrogen caviation? Would it be a way to create an on-the-spot bitter (perhaps with a bit of whiskey soaked charred oak in the siphon canister)? Or would the siphon provide merely a good snapshot of the potential flavor combination -- with the need to still age the bitters the traditional homebrew way via mason jars and cheesecloth and gunk skimming?
Any results or suggestions about what to avoid? I've been sourcing the herbs and barks -- cinchona, quassia, etc. -- and have a nice collection of potential bitter making ingredients (minus the grain alcohol which has been surprisingly hard to purchase in the several liquor stores I've been to.)
I realize there's another thread on bitters -- I've read most of it -- but I'm still curious about the impact of nitrogen cavitation on the whole process.
EDIT -- I've also used Polyscience's smoking gun to good effect (applewood smoke/homemade bacon/Redemption rye) in the soda siphon. Perhaps this is better than actual charred chips?
I know -- I should try it and see what happens -- but I thought I'd throw it out and see if anyone else has given this a try with bitters.
Edited by cschweda, 01 November 2012 - 09:34 AM.