Just found a dude in Adelaide who can do bulk lots of American White Oak chips for about half home brew shop prices. I have 2kg on the way, I will experiment with toasting some in the oven and some raw. A little reading suggests about 4 hours @ 200° will do, in a double-walled alfoil pouch with a couple of pinpricked holes to let gases escape.
I am also getting better at cleaning my reflux still, it only takes about 20 minutes to knock everything down now.
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