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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Gluten and oak barrels
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Old 08-13-2013, 02:28 AM   #11
Warthaug
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Should work. But keep a close eye on the cider - the rate of flavour transfer can vary greatly barrel-to-barrel. If you don't keep a close eye on things your cider may end up tasting like a woodpile. Even the stout needs some monitoring, although the more robust flavour of the beer gives you more leeway.

Bryan

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Old 08-13-2013, 07:11 AM   #12
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Sounds good to me. The cider should take on some oak and burbon flavor, then the new burbon... are you filling it completely with burbon to let it resoak? But because the gluten liquids are after, the cider, and even the new bourbon are safe.

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Old 09-15-2013, 07:13 PM   #13
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I seen your reply on the bourbon barrel. I am buying a new unused barrel. how long would i need to let bourbon set in this barrel to get infused taste into the wood?

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Old 09-15-2013, 08:03 PM   #14
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Quote:
Originally Posted by stevehurst1
I seen your reply on the bourbon barrel. I am buying a new unused barrel. how long would i need to let bourbon set in this barrel to get infused taste into the wood?
Bourbon is aged in new charred barrels. If your barrels has not been charred, it will not have much character to it.

If it has been charred, I would put bourbon in and roll it around every day for a week. Should be pretty good then.
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