StillSmart

I got two plastic bags of oak chips from my dad. They are chopped up bits of an old sherry oak cask. Some are small flakes and other are long shaped dominoes.

The thing is my dad kept this in a plastic bag in the basement for 10 years...
By looks and smell they seem fine, but should they still be good to use?

"Should" yup.

Get a whiskey tot and soak overnight to check.

I left these 'sticks' overnight and it hasn't caused much color change yet. The smaller flakes would probably work faster.

Is there a rule of thumb on how much oak to use and for how long?

Less and longer. It is hard to fix over-oaking.

chill's response may seem odd until you have tried it,but too much time on wood products can indeed spoil the taste of a finished spirit.
The age of the wood I deem much less important; I am currently using Oak from retired barrels that have been sitting in the outdoor weather for a further 10 years or so.
Once cleaned up,and possibly re-toasted,it is as good as gold to mellow a spirit.
Oak aging is not a precise science,IMHO.
It is one of the things that a home 'stiller somehow comes to terms with, with practice.
If life was simple,where would be the fun?

Robert.

"Oak aging is not a precise science" that pretty much sums it up. This whole hobby is a lot closer to gardening than chemistry or baking.

chill wrote:Less and longer. It is hard to fix over-oaking.

Bang on.

Try 8-10g per litre to start with. 6 weeks.
Fresh alcohol also benefits from having a loose lid (let it breathe) during this time