Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Just bought some oak barrels. Need a little info.
Reply
 
LinkBack Thread Tools
Old 01-07-2013, 05:44 AM   #1
Fiend
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 16
Default Just bought some oak barrels. Need a little info.

I've never worked with oak barrel aging before and can't really find much information about it on the web.

I have bought a few for different brews I am making. Beer / Ciders/ Wines ect.

Firstly, when I get my barrels, should I cure them, and keep them cured till the time I rack my brews into them, Or cure them JUST 24 hours before hand?

2nd, If I am to carbonate my brews (Not keg carb) Would that be something to be done after or before barrel aging? Mainly would carbonation be bad for the wood or affect it in anyway?

Lastly, if anyone has any kind of knowledge like barrels 101. It would be deeply appreciated. I don't have very much knowledge of barrels at all.

-Cheers and thank you.

__________________
Fiend is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 06:09 AM   #2
lazarus0530
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Roseto, Pa
Posts: 387
Liked 8 Times on 8 Posts

Default

Quote:
Originally Posted by Fiend
I've never worked with oak barrel aging before and can't really find much information about it on the web.

I have bought a few for different brews I am making. Beer / Ciders/ Wines ect.

Firstly, when I get my barrels, should I cure them, and keep them cured till the time I rack my brews into them, Or cure them JUST 24 hours before hand?

2nd, If I am to carbonate my brews (Not keg carb) Would that be something to be done after or before barrel aging? Mainly would carbonation be bad for the wood or affect it in anyway?

Lastly, if anyone has any kind of knowledge like barrels 101. It would be deeply appreciated. I don't have very much knowledge of barrels at all.

-Cheers and thank you.
I'm looking for the same info!
__________________
lazarus0530 is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 06:35 AM   #3
Fiend
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 16
Default

Quote:
Originally Posted by lazarus0530 View Post
I'm looking for the same info!
Here is hoping we find some!
__________________
Fiend is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 06:52 AM   #4
Dave37
Feedback Score: 5 reviews
Recipes 
 
Join Date: Sep 2012
Location: Queens NY, New York
Posts: 1,480
Liked 385 Times on 262 Posts
Likes Given: 43

Default

Subscribed. Where did you pick up your barrels and how large are they? How much did they cost? I know this is me asking you for info instead of giving it but I am looking to make a purchase as well as learn the ins and outs about how to do it. Thanks

Cheers

Dave

__________________
Dave37 is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 07:11 AM   #5
Fiend
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 16
Default

Quote:
Originally Posted by Dave37 View Post
Subscribed. Where did you pick up your barrels and how large are they? How much did they cost? I know this is me asking you for info instead of giving it but I am looking to make a purchase as well as learn the ins and outs about how to do it. Thanks

Cheers

Dave
I had gotten mine from overseas. About 90 USD for a 5 gallon and 40 USD for a 1 gallon.
__________________
Fiend is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 07:32 AM   #6
masterfool101
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: San Francisco Bay Area, California
Posts: 272
Liked 19 Times on 16 Posts
Likes Given: 23

Default

I can't tell you much about curing, and I've never used oak barrels before. however, I can tell you this:

1) You're going to want to make sure they're clean and sanitized. I'm not 100% sure what you use to clean them with. I have heard a lot of people on here note that for barrel aging, you'll want to add potassium metabisulfite or sodium metabisulfite (i.e. Campden Tablets or a similar product) to your barrels to make sure you don't have any wild yeast (such as Brettanomyces). I would assume this is done as a preliminary step prior to adding your beer, as opposed to in conjunction with your beer, but I'm sure others will come on here and provide this information.

2) Barrel aging is always done PRIOR to carbonating. Generally speaking, barrels are not rated to retain carbonation, so any carbonation in your beer will be gone after aging anyhow, and you might risk damaging the barrel. Theoretically and historically, it is possible to do your primary fermentation in the barrel, but my understanding is that due to the difficulties in cleaning the trub out of the barrels, the current generally accepted practice is to ferment either in your plastic bucket or carboy/better bottle, then transfer the beer to the barrel for bulk aging after fermentation has completed.

__________________

Nothing Beats a Fool's Luck . . . and I am the Master Fool.

masterfool101 is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 07:58 AM   #7
Fiend
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 16
Default

Quote:
Originally Posted by masterfool101 View Post
I can't tell you much about curing, and I've never used oak barrels before. however, I can tell you this:

1) You're going to want to make sure they're clean and sanitized. I'm not 100% sure what you use to clean them with. I have heard a lot of people on here note that for barrel aging, you'll want to add potassium metabisulfite or sodium metabisulfite (i.e. Campden Tablets or a similar product) to your barrels to make sure you don't have any wild yeast (such as Brettanomyces). I would assume this is done as a preliminary step prior to adding your beer, as opposed to in conjunction with your beer, but I'm sure others will come on here and provide this information.

2) Barrel aging is always done PRIOR to carbonating. Generally speaking, barrels are not rated to retain carbonation, so any carbonation in your beer will be gone after aging anyhow, and you might risk damaging the barrel. Theoretically and historically, it is possible to do your primary fermentation in the barrel, but my understanding is that due to the difficulties in cleaning the trub out of the barrels, the current generally accepted practice is to ferment either in your plastic bucket or carboy/better bottle, then transfer the beer to the barrel for bulk aging after fermentation has completed.
Excellent information about the Carbing afterwords. I had figured as much as far as the sanitizing goes. I had planned on use the Campden tablets with some boiling water the day before.
__________________
Fiend is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 01:38 PM   #8
BrewKid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Lexington, KY
Posts: 58
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Hope this helps..

http://morewinemaking.com/public/pdf/wobcg.pdf

http://www.woodinvillewhiskeyco.com/barrels/

__________________

Primary:

Secondary:

Whiskey Barrel: Russian Imperial Stout

Bottled:Amber Ale, Bitter Chocolate Oatmeal Stout

Drank/Gone: Red Ale

BrewKid is offline
 
Reply With Quote Quick reply to this message
Old 01-08-2013, 04:32 AM   #9
Fiend
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 16
Default

Excellent. Excellent.
You sir are a gentleman.
__________________
Fiend is offline
 
Reply With Quote Quick reply to this message
Old 01-09-2013, 09:46 AM   #10
Fiend
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2012
Posts: 16
Default

One more question. If I were to have by concoction of choice ready. Already been in secondary for a while. But I wanted to add something. IE pasteurized juice to cider. While it goes into the barrel. Basically to fill the amount of space I have left. Would be be ok to pop a few crushed campden tablets in there to keep safe?
Yes, I know pasteurized juice good for that but a factor of being on the safe side. As far as effects of the final product AND the barrel goes.

__________________
Fiend 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
Oak barrels MKelly Wine Making Forum 5 11-21-2012 06:37 AM
Who's bought a house recently? Looking for info TheMan General Chit Chat 25 03-22-2012 01:53 AM
For Sale - 25 gal. Oak Barrels RJS For Sale 0 12-28-2011 04:51 PM
Bought Some Grains, Bought Some Hops - Help me combine WishYouWereBeer Recipes/Ingredients 1 12-03-2010 06:44 PM
Customers who bought this item also bought... Laurel General Chit Chat 9 07-10-2008 03:23 PM