Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > aging
Reply
 
LinkBack Thread Tools
Old 03-10-2005, 07:47 AM   #1
dodizzy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2005
Posts: 3
Default aging

i was wondering if anyone has aged in oak barrels, and if so where did you get them and when do you do it? i have been pondering the thought of aging my next batch in an oak barrel to see what the difference would be like in the quality of the beer, but i have no idea when to do it. would you do it after secondary, so that not many fermentables are left in the beer, and then bottle condition the beer after that? any ideas, look forward to hearing your thoughts.

__________________
dodizzy is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2005, 01:18 PM   #2
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

I read that Buttwiper only ages them in oak for 21 hours, so I wouldn't invest too much into it.

You'd be better off just adding oak chips to your beer. Don't hurry outside to chop down your tree though. Your local HBS should sell them just for this purpose.

__________________
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2005, 03:27 PM   #3
NUCC98
Feedback Score: 0 reviews
 
NUCC98's Avatar
Recipes 
 
Join Date: Dec 2004
Location: Providence, RI
Posts: 223
Default

Quote:
Originally Posted by homebrewer_99
I read that Buttwiper only ages them in oak for 21 hours, so I wouldn't invest too much into it.

You'd be better off just adding oak chips to your beer. Don't hurry outside to chop down your tree though. Your local HBS should sell them just for this purpose.
I was thinking fo throwing some medium toast chips into my IPA when I brew it. From what I can firgure, I steam-sanitize then, and dump about .5 oz. into my primary fermenter....sound right?
__________________

You Won't Find Moments In A Box...And Someone Else Will Set Your Clocks...

NUCC98 is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2005, 03:33 PM   #4
Janx
Feedback Score: 0 reviews
 
Janx's Avatar
Recipes 
 
Join Date: Dec 2004
Location: San Francisco Bay Area
Posts: 1,688
Liked 13 Times on 9 Posts

Default

A barrel is going to be a sanitation nightmare. That is to say, you'll never get it sanitized.

I'm going to be getting one really soon for my upcoming lambic project. Some of the bacteria that are in lambic thrive in wood, so I'm going to try to get a barrel infested with the desirable wild yeasts and bacteria. Also, I'll be letting it sit in the barrel for a year or more and I don't want to tie up my main fermenters.

An oak barrel flavor is supposedly integral to "real" IPA because the beer was shipped in barrels.

I live in wine country, so barrels are easy to come by. I'm going to use one that has already been used for wine many times. You probably don't want a new barrel, especially if it's American oak, because you'll get a heck of a lot of tannins and oaky flavor out of a new barrel.

All in all, it's certainly easier and more easily controlled to use oak chips, but a barrel is a project I'm going to be starting for some specialty wild yeast beers. Cheers!

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit
Janx is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2005, 03:55 PM   #5
uglygoat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
uglygoat's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Clebland, OH
Posts: 2,779
Liked 7 Times on 7 Posts
Likes Given: 1

Default

the oak barrell giving the ipa flavor is a contestable point among some 'historians homebrewers' from what little i've read. i've got no opinion on it personally, but i understand the other side of the argument, is that the oak barels were lined with pitch (tar) so that the oak didn't impart any considerable flavor during the long ocean journey.. wunder what tar makes your beer taste like?

are you going to leave your barrell of lambic open for the air janx? i'd be intersted to see how that works for you... i'm kinda fascinated by the lambic just laying about being fermented by whatever floats down from the dust and must...

__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.
uglygoat is offline
 
Reply With Quote Quick reply to this message
Old 03-10-2005, 03:58 PM   #6
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

Quote:
Originally Posted by NUCC98
I was thinking fo throwing some medium toast chips into my IPA when I brew it. From what I can firgure, I steam-sanitize then, and dump about .5 oz. into my primary fermenter....sound right?

I can't say for certain. I am sure there are plenty of recipes on the net.
__________________
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Secondary fermentation vs bulk aging vs bottle aging jaginger Cider Forum 8 07-09-2009 11:08 PM
Bulk aging or bottle aging for big beers Frost General Techniques 4 11-21-2008 09:44 PM
Is there an advantage of aging in secondary instead of only aging in bottles? polamalu43 Beginners Beer Brewing Forum 6 04-02-2008 01:20 PM
Keg cold aging Vs. Bottle warm aging VermVerm Equipment/Sanitation 1 07-06-2007 06:15 PM
bottle aging vs secondary aging for a winter ale wstein General Techniques 7 09-02-2006 11:59 PM