Electric Brewing Supply 30A BCS Giveaway - Last Weekend to Enter!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > Dried barrel question
Reply
 
LinkBack Thread Tools
Old 12-10-2012, 06:56 PM   #1
chip82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: South Dakota
Posts: 253
Liked 3 Times on 3 Posts

Default Dried barrel question

I have the opportunity to buy a used whiskey barrel. I want to sour in it. How long can it sit dry before it is bad?

__________________
chip82 is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 07:09 PM   #2
NateLTB
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2012
Location: The Land of Sky Blue Waters
Posts: 388
Liked 62 Times on 47 Posts
Likes Given: 105

Default

I recently bought a eight gallon barrel and from what I've been able to find out the only time a barrel is bad is if it gets infected. If it leaks you can always fill it with warm water to swell the wood and get it to quit leaking. When I get a beer ready to transfer into mine I fill it halfway with warm water, roll it and swish it around and then dump the water. I continue with that process until I get clear water running out of it. I then fill it once with cold water and empty it before filling with beer. I currently have batch #3 in the barrel and have only tried the first beer I aged in there (a barleywine). So far so good.

__________________
untappd: Nate_LTB
NateLTB is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 10:14 PM   #3
Nightshade
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Richland, WA
Posts: 1,421
Liked 191 Times on 148 Posts
Likes Given: 210

Default

Use em for smokers all the time and all you have to do is soak it with water for a couple days and it is good to go.

Like said as long as it isn't infected or moldy you should be fine, but not going to know absolutely until you use it so make the first test batch a small one so you don't cry as hard if it goes bad.

__________________

Catch the next Triple Barrel Brewcast Broadcasting now 4/1/13 tune in and enjoy
Twitter: @3bblcast

Nightshade is offline
 
Reply With Quote Quick reply to this message
Old 12-10-2012, 10:19 PM   #4
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 1,056
Liked 104 Times on 87 Posts
Likes Given: 44

Default

What size barrel, when was it emptied and how was it stored?

__________________

Looking for a way to give and receive beer feedback using online BJCP score sheets?
Check out - http://onlinebeerscores.com/ and my blog at http://onlinebeerscores.com/blog

CadillacAndy is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2012, 07:44 PM   #5
chip82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: South Dakota
Posts: 253
Liked 3 Times on 3 Posts

Default

It is a 55 gallon that has been empty for about 5 days.

__________________
chip82 is offline
 
Reply With Quote Quick reply to this message
Old 12-11-2012, 07:49 PM   #6
krackin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Location: , NH
Posts: 867
Liked 194 Times on 135 Posts
Likes Given: 1

Default

Fill it with cider while you think about it. No sense in wandering about completely unarmed.

__________________
krackin is online now
 
Reply With Quote Quick reply to this message
Old 12-11-2012, 09:09 PM   #7
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 1,056
Liked 104 Times on 87 Posts
Likes Given: 44

Default

I'd try to get it filled as soon as possible. If you're going to let it sit DO NOT use a sulphur stick in it. It will explode. If anything, I'd fill it with water and citric acid. I used 3 cups citric acid for my 59 gallon barrel. The idea is to get the pH below 3 or so, so no bacteria or mold grow. Since it was freshly emptied and was a booze barrel, you have some time before that happens.

On a side note, you're probably going to want to get some of the booze and oak flavor out before you turn it in to a sour barrel. Have you thought about anything else to put in it first?

__________________

Looking for a way to give and receive beer feedback using online BJCP score sheets?
Check out - http://onlinebeerscores.com/ and my blog at http://onlinebeerscores.com/blog

CadillacAndy is offline
 
Reply With Quote Quick reply to this message
Old 12-12-2012, 06:13 AM   #8
chip82
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: South Dakota
Posts: 253
Liked 3 Times on 3 Posts

Default

Thinking about doing a Russian imperial stout or a barley wine

__________________
chip82 is offline
 
Reply With Quote Quick reply to this message
Old 12-12-2012, 10:40 PM   #9
NateLTB
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2012
Location: The Land of Sky Blue Waters
Posts: 388
Liked 62 Times on 47 Posts
Likes Given: 105

Default

Quote:
Originally Posted by chip82 View Post
Thinking about doing a Russian imperial stout or a barley wine
Either one would be a great idea! I'm getting ready to brew a RIS to age in my barrel right now.
__________________
untappd: Nate_LTB
NateLTB 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
Creating DRE (Dried Rice Extract) or similar results question. beernomad Recipes/Ingredients 2 02-08-2012 04:40 PM
Hop Cones per ounce of dried hops question NorthRiverS Hops Growing 4 08-03-2011 02:45 AM
Dried Sour Cherry Question SpencerSZ Lambic & Wild Brewing 4 10-30-2010 04:46 PM
Barrel question pipapat Lambic & Wild Brewing 5 06-06-2010 06:20 PM
Question re using WLP300 and dried lager yeast anduin Fermentation & Yeast 1 08-04-2009 05:26 PM