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Old 06-26-2012, 09:25 PM   #101
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I would oak first, add the coffee when bottling. Vanilla will depend, if you are using beans then I would add them after oaking but before bottling. If you are adding extract then add it with the coffee at bottling.

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Old 07-30-2012, 12:03 PM   #102
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Originally Posted by dougdecinces View Post
This thread has been an excellent resource. But I have some additional questions regarding an English-style barleywine, I am considering aging.

OG - 1.104
FG - 1.024
IBU - 85 (East Kents and Brewers Gold for bittering; East Kents for aroma/flavor)
SRM - 14

It has been sitting in secondary since late May with the plan to bottle it in September or October for Christmas gifts. I've stolen a couple of tastes from the carboy and it reminds me of a smooth scotch, which initially put this idea in my head; this thread only sealed the deal. The plan would be to rack off 1-1.5 gallons of the brew in to a couple growlers during bottling and age on oak chips for a couple months longer. These would be a limited spring 2012 release for my nearest and dearest. I want a slight to medium effect from the oak. I've already settled on French oak (unless anyone wants to convince me otherwise), but I want to know what kind of char I should get so I can my desired effect for this beer. Also, I was thinking about 0.5 oz/gallon. Is that a good guess?

I know I have lots of time to figure this out, but I'm the kind of person who likes to have all of his bases covered ahead of time. Thank you for all the work put in thus far and all the answers I am (hopefully) to get.
Never bumped a year old post - but it IS a barleywine... what did you go with and how did it turn out? I've got 5g of barleywine cool conditioning for about 2 months now, am going to oak age all or part using spirals, and appreciate thoughts on what oak to use (American or French, and toast level) and how much.

My barleywine is an all grain recipe based roughly on what I could learn of Old Foghorn and Alaskan's Pilot Series BW:
OG: 1.113
FG: 1.026
IBU: ~ 65 (all US cascade)
Dry hopped w/2.5 oz mix of US and NZ cascade.

In spite of how big this is (almost 12% ABV), this was nicely balanced at time of dry hopping.

I was thinking about starting with 3/4oz of rum soaked French spiral, medium toast, (plan to drink the soaking rum, not add to beer) and letting it condition on the spiral for another few months before bottling, but LHB shop suggested American medium toast. I want very subtle oak flavors, so if more oak is necessary later, I'd add it... but that might try my patience!
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Old 09-22-2012, 01:17 PM   #103
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I just wanted to thank the OP, this whole thread was a useful introduction to wood aging.

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Old 10-31-2012, 01:05 AM   #104
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Just wanted to chime in here....on 1/1/12 I brewed Janet's brown ale...sort of. I overshot the og to about 1.092. On about may 1, I added 1.75 oz med toast cubes. Bottled on 9/2/12. Drank my first after about a month in the fridge.

I've only had that one, but I only got slight to negligible oak. But only having one so far, the verdict is still very out. Excellent beer, regardless.

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Old 12-09-2012, 08:51 PM   #105
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Default secondary in oak barrel

Good thread.

I just bought a 6gal oak barrel that had been used to hold bourbon and to age beers and a barley wine. Not sure what type of oak.

I have a smoked porter in glass for a 2 week primary fermentation right now. Thinking of a one week secondary in the barrel after conditioning it with some bourbon.

Will report back when done...

-sc

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Old 12-09-2012, 09:10 PM   #106
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Originally Posted by scaesare View Post
Good thread.

I just bought a 6gal oak barrel that had been used to hold bourbon and to age beers and a barley wine. Not sure what type of oak.

I have a smoked porter in glass for a 2 week primary fermentation right now. Thinking of a one week secondary in the barrel after conditioning it with some bourbon.

Will report back when done...

-sc
Well if it had bourbon in there then it has to be white american oak.
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Old 12-10-2012, 12:53 PM   #107
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Well if it had bourbon in there then it has to be white american oak.
Ah, ok... didn't know that. Thanks.

of course, the barrel was owned by "some guy" (a home brewer) on craigslist... and he was the one who kept bourbon in it.. so I hope HE knew that.

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Old 12-10-2012, 01:13 PM   #108
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It's probably still white American oak, but who knows if it came from a homebrewer. The legal definition of bourbon does specify a charred new white American oak barrel though.

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Old 11-01-2013, 08:16 PM   #109
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I looked through the thread and didn't see anything about using staves but I think they could be really useful. I am about to come into 6 carboys and want to start developing a good sour program and do some blending in the future. I found a place that sells barrels, heads and staves so I can just get a stave or two, cut them down to just a few inches and put them right into secondary... anyone have feedback? Bad idea? Waste of time? Better than sliced bread?
One of my LBHS carried a French Oak Stave, I bought the last one. I toasted by soaking in water then placing on Aluminum Foil, baked in the Oven for about 15-20 min @ 170*, 2 weeks in my secondary aging an Old Ale; it gave a beautifuly smooth toasted vanilla tinge to it and was outstanding. I soaked in water, dried out and placed in a zip lock. I reused the stave for my Aigi Dubbley recipe. But since it was used before I soaked again for awhile in fresh filtered water, toasted @170* for about 15 min and placed in my secondary for 3 weeks. Haven't cracked open a bottle yet, but tasted good upon bottling. I'll know come Jan/Feb when it starts getting ready.

I was contemplating toasting some Apricot or Necterine Wood and soaking in some Cinnamon Whiskey before toasting and placing into my Fall Harvest Saison. I might attempt on some straight base malt as an experiment. I could just keep some wort from a starter to experiment with.
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Old 11-08-2013, 11:39 PM   #110
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Is there more information on maintaining a barrel? I am in the process of buying one but will not be able to use it for a month or two.

Thanks

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