oak barrels
#1
Posted 16 October 2009 - 10:21 PM
#3
Posted 28 January 2010 - 05:42 PM
I need to get around to buying one.
The beer will flow on and on.
This maiden is my refuge
And this place my haven.
~Tsangyang Gyatso, 6th Dalai Lama
#5
Posted 22 May 2010 - 04:00 PM
North, on 10 May 2010 - 09:08 AM, said:
Shipping = Yikes!
I will go with the 1-2 ounces of oak chips when I get jonesing for oaked flavors.
Alexis de Tocqueville
#6
Posted 22 May 2010 - 05:36 PM
zymot, on 22 May 2010 - 09:00 AM, said:
I will go with the 1-2 ounces of oak chips when I get jonesing for oaked flavors.
the spiral cut dowels should do the job nicely as well
a small barrel like that is pretty high on the surface yo liquid ratio it would get really oakey quickly, personally it's be more appropraite for spirit aging IMO.
#7
Posted 22 May 2010 - 05:54 PM
miccullen, on 22 May 2010 - 11:36 AM, said:
a small barrel like that is pretty high on the surface yo liquid ratio it would get really oakey quickly, personally it's be more appropraite for spirit aging IMO.
I've used 5 gallon barrels for beer before and been very happy with the results. You do need to have 2 beers ready at the same time to go into the barrel because the first one won't be in there very long, 3-4 weeks tops. Once you're past the first beer though the 2nd one could be in there 2 months. I'd never use a barrel that small for wine, to much at risk. The smallest I'd use for wine is 13 gallon barrels and even at that size you need to keep an eye on things.
#8
Posted 22 May 2010 - 06:10 PM
strangebrewer, on 22 May 2010 - 10:54 AM, said:
I was assuming wine , oops
beer I can see working better, especially a biggie
#9
Posted 22 May 2010 - 06:24 PM
miccullen, on 22 May 2010 - 12:10 PM, said:
I was assuming wine , oops
beer I can see working better, especially a biggie
Well this is the WM&C forum
You nailed it though, first thing I ran through my 5 gallon barrel was an impy stout, then a barley wine, then a DIPA. After that run I can leave stuff in it for a couple months without concern. I split a 10 gallon batch of a Belgian Pale and I have to say I liked the oaked one more than the non-oaked one. I've had something in that barrel for the last 3 years so at this point it's more of a holding vessel than an oak imparting vessel. I've been kicking around the idea of souring it
#11
Posted 16 July 2010 - 03:47 AM
Secondary: none
Conditioning: Hardly Thomas Old Ale, Oak Barrel Mead, Apple Brandy Barrel Mead, Polish Mead, JAO Mead, Vanilla/Cinnamon Mead, Sourwood Mead, Wildflower Mead, Mesquite Mead, Imperial Lambic,
Serving: , Homer Pail Ale, Road Trip Cider, Stout Porter, Magic Visor #9, Bases Loaded Blonde
In the Bullpen: , Barnwell's Best Cider, The Devil Cometh Belgialn Golden Strong,Samiclaws, Big Johnsonovich RIS, Berliner Weisse
Look us up www.savannahbrewers.com members of the Georgia Beer Militia

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