Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Whiskey Barrel Aging
Reply
 
LinkBack Thread Tools
Old 02-13-2013, 12:24 PM   #11
aiptasia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Them Scary Woods, FL
Posts: 3,519
Liked 531 Times on 469 Posts
Likes Given: 162

Default

Quote:
Originally Posted by LaFinDuMonde View Post
I'd love to see this thread continue. After 2 days of searching this forum I've noticed a lot of info on barrel aging, but very scattered around.

I will be receiving my barrel next week, but I will not be ready to use it for a month or so. Has anyone ever flushed their barrel with 180 degree water when they first got it? I'm kind of a freak when it comes to sanitation, so I figured this would be a good idea. Am I wrong?

-Mike
I don't think it needs the water flush. If anything, put some high proof whiskey back into the barrel to test for leaks and sanitize. I got my barrel in last week and i'm considering my options for the first batch. Probably going to go with a big IPA for the fist beer and then my wee heavy for the second.
__________________
Paranormal Brewing
Beer so good, it's frightening.

2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.
aiptasia is offline
 
Reply With Quote Quick reply to this message
Old 02-13-2013, 02:24 PM   #12
liquiditynerd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Posts: 600
Liked 78 Times on 64 Posts
Likes Given: 17

Default

I just saw the other post as well. I asked my wife about the barrel and she said she snuck on HBT and found out about Balcones. She talked to the LHBS and he concurred. I bet we'll be seeing a lot more on this! I'm looking at two more or maybe a 10 gallon. I want one for sours, one for wine, ciders, and mead. Besides they're just straight pimpin to look at!

__________________

....just add water.....

liquiditynerd is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2013, 02:01 PM   #13
LaFinDuMonde
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2012
Location: Methuen, MA
Posts: 329
Liked 137 Times on 52 Posts
Likes Given: 211

Default

How important is topping off the barrel?

I just brewed a stout that will end up aging in my 5 gallon whiskey barrel, and I think that by the time I transfer it over after primary fermentation, I'll only have around 4.75 gallons of beer. I think I heard (somewhere) not to leave any head space in the barrel. Is that true? And if so, what can I top it off with?

Thanks,
Mike

__________________
Lakeside Brewing Company
LaFinDuMonde is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2013, 02:05 PM   #14
eric19312
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: , NY
Posts: 727
Liked 65 Times on 52 Posts
Likes Given: 8

Default

How about some stout from another batch? Will fill the headspace and provide some dissolved CO2 to help keep out the oxygen.

__________________
eric19312 is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2013, 02:15 PM   #15
eric19312
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: , NY
Posts: 727
Liked 65 Times on 52 Posts
Likes Given: 8

Default

The barrel aging process I'm working now goes like this...

6.5 gallons into primary fermentation.... I split the batch into two 5 gal carboys for primary.
Nets about 5.5 gallons big beer after 30 days.
5 gal into barrel, bottle rest using carb tabs. I'm saving those bottles. Every 2 months I am going to open the bung, use a thief to grab a sample to taste, and top up both my sample and the angels share with the bottles. I will Also be able to taste the barrel beer next to the bottle beer as I do that.

The key is making enough in the first place. Not going to help you now but next batch...

__________________
eric19312 is offline
2
People Like This 
Reply With Quote Quick reply to this message
Old 02-17-2013, 02:19 PM   #16
LaFinDuMonde
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2012
Location: Methuen, MA
Posts: 329
Liked 137 Times on 52 Posts
Likes Given: 211

Default

Quote:
Originally Posted by eric19312 View Post

The key is making enough in the first place. Not going to help you now but next batch...
Thanks, Eric! I appreciate the feedback.
So, is not topping off detrimental to this batch? Or just not great practice?

-Mike
__________________
Lakeside Brewing Company
LaFinDuMonde is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2013, 02:39 PM   #17
eric19312
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: , NY
Posts: 727
Liked 65 Times on 52 Posts
Likes Given: 8

Default

I'm really not sure but am working from principle that you want to do what you can to reduce oxygen exposure. Barrel aging is going to result in some exposure, question is how much.

__________________
eric19312 is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2013, 03:43 PM   #18
eric19312
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: , NY
Posts: 727
Liked 65 Times on 52 Posts
Likes Given: 8

Default

Here is an idea. What if you put some sugar in the barrel? Say 1/4 cup of corn sugar or similar.

Then vet the barrel every couple days for a couple weeks by just loosening the top bung and then tapping it back in.

The yeast growth should eat some of the headspace o2, rest gets pushed out when you vent. Pretty soon you will have a nice co2 blanket.

Good luck, let us know what you decide to do and how it comes out.

__________________
eric19312 is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2013, 05:03 PM   #19
LaFinDuMonde
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2012
Location: Methuen, MA
Posts: 329
Liked 137 Times on 52 Posts
Likes Given: 211

Default

Quote:
Originally Posted by eric19312 View Post
Here is an idea. What if you put some sugar in the barrel? Say 1/4 cup of corn sugar or similar.

Then vet the barrel every couple days for a couple weeks by just loosening the top bung and then tapping it back in.

The yeast growth should eat some of the headspace o2, rest gets pushed out when you vent. Pretty soon you will have a nice co2 blanket.

Good luck, let us know what you decide to do and how it comes out.
What if I blanket the barrel with a blast of Co2 every day or so?
__________________
Lakeside Brewing Company
LaFinDuMonde is offline
 
Reply With Quote Quick reply to this message
Old 02-17-2013, 05:11 PM   #20
ghack
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ghack's Avatar
Recipes 
 
Join Date: Dec 2008
Location: New Orleans
Posts: 266
Liked 8 Times on 8 Posts

Default

Wood is porous. Part of the whole barrel aging thing is the interplay of small amounts of oxygen and the concentration of the beer due to the natural evaporation through the oak i.e. "cask strength" whiskey's.

And I believe that the oak probably still has some naturally occurring microbes, charring and alcohol treating aside. Adding sugar before aging may produce something you may not like.

__________________
ghack 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
Whiskey Barrel Aging Cleaning/Sanitation BrewKid Beginners Beer Brewing Forum 1 12-26-2012 05:45 PM
Brewer's Best Whiskey Barrel Stout - goofed on adding the Whiskey Barrel Chips BigDaveZJ Beginners Beer Brewing Forum 16 11-14-2012 01:09 PM
Aging in used whiskey barrel smiller General Techniques 2 08-09-2012 06:43 PM
Aging in Whiskey Barrel whodeyCGBOSU10 General Beer Discussion 2 02-18-2012 10:20 PM
Whiskey Barrel Aging devildancer General Techniques 3 02-05-2010 11:28 PM