Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Barrel aging questions
LinkBack Thread Tools
Old 06-17-2013, 02:45 PM   #1
Feedback Score: 0 reviews
Join Date: Apr 2010
Location: Carrollton, TX
Posts: 132
Likes Given: 1

Default Barrel aging questions

I have searched page after page on here and cannot find answers to my questions.

I have a used five gallon single malt whiskey barrel that I want to put my Barleywine in to pull out some flavors. I know to ferment out and then transfer to the barrel.

1. Do I cold crash in my carboy first, then transfer to the barrel?

2. If I cold crash before transfer, do I keep the barrel cold or at room temp while aging?

3. Will the barrel flavors die off with time in the bottle? Should I plan ahead and over oak this so you can still taste the flavors in three years?

Any help would be appreciated.


Brew often

slackerlack is offline
Reply With Quote Quick reply to this message
Old 06-17-2013, 03:26 PM   #2
Feedback Score: 0 reviews
Join Date: Feb 2011
Location: Kansas City, Mo
Posts: 913
Liked 40 Times on 34 Posts
Likes Given: 16


Just transfer to the barrel...room temp


"To alcohol! The cause of... and solution to... all of life's problems,"

Schumed is offline
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Barrel aging (process of developing vanilla) questions Stakem General Techniques 7 11-20-2013 08:26 PM
Barrel aging and vanilla beans, bad for the barrel? lakedawgs General Techniques 2 09-23-2013 05:40 PM
Barrel aging: i have a barrel, but no stand!! BrewinBigD General Beer Discussion 3 10-05-2012 08:45 PM
Barrel for Aging durandf Beginners Beer Brewing Forum 4 06-29-2012 01:50 PM
Barrel aging less than full barrel capacity tvmatt Equipment/Sanitation 4 03-29-2012 02:06 AM

Newest Threads