i have brewed an all grain batch of robust porter.
my plan is to split into two secondaries. one would be pumpkin spiced rum porter (have spiced rum and pumpkin spice). the other would be bourbon barrel porter(have oak chips and bourbon).
my question is how much of each ingredients to use for two 2.5 gal. batches. and how to use the chips. i heard of soaking them first, then maybe use a hopbag in secondary?
thanks in advance.