Aging my Barley wine with red wine soaked oak chips - Page 3

JMG680 · 01-07-2010, 01:58 PM

Glad it turned out well, Let us know how it changes when It ages down the road. I am sure it will keep getting better.

DrinkinSurfer · 05-18-2010, 09:35 AM

Any updates? I was thinking of using a similar approach in a few months after I move.

Thanks

koaps · 06-05-2010, 01:01 AM

Very interesting...

I got some french oak chips that came with my kit.

I'm thinking of soaking them in some red wine now in a baby food jar.

Just thought I would mention that supposedly bottle caps(and I'm assuming the lid on a baby food jar) lets in a very very very tiny amount of air with temp changes, so this might be more ideal to simulate the barrels breathing than a vacuum sealed bags.

You were also probably better off using the cubes than chips( i already have the chips so will use them). Cubes are supposed to be more complex and Oak flavor leeches in slower.

clept · 08-23-2010, 07:51 PM

Just a quick update: I'm very happy to report that nearly a year after I originally brewed this beer it is now pretty awesome!

After first bottling it I wasn't very happy with it, but some age sure is doing my red wine oak aged BW some justice.

lsnadon · 01-02-2011, 08:56 PM

edit -- looked up what I said and I was thinking incorrectly. Never mind.....