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Old 12-31-2012, 09:06 PM   #1
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Default Oak barrels

Has anyone brewed in a oak barrel before? Is it possible?

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Old 12-31-2012, 09:07 PM   #2
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That's how brewing was done before stainless steel tanks were used. Firestone walker ferments in barrels.

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Old 12-31-2012, 09:11 PM   #3
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Are you asking about FERMENTING in a barrel or brewing (producing wort) in a barrel? People used to almost strictly ferment in barrels back in the day. This practice is still used widely in winemaking and a bit in brewing. Firestone walker being the most widely known as stated above.

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Old 12-31-2012, 09:12 PM   #4
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Quote:
Originally Posted by jphebbie2
Are you asking about FERMENTING in a barrel or brewing (producing wort) in a barrel? People used to almost strictly ferment in barrels back in the day. This practice is still used widely in winemaking and a bit in brewing. Firestone walker being the most widely known as stated above.
Well how is it done? How do you Sanitize them?
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Old 12-31-2012, 09:13 PM   #5
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Quote:
Originally Posted by mrrshotshot
That's how brewing was done before stainless steel tanks were used. Firestone walker ferments in barrels.
It seems like it would be awesome to do ... What kind of beer would work I wonder?
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Old 12-31-2012, 09:50 PM   #6
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Well how is it done? How do you Sanitize them?
Fill the barrel with water and add an appropriate amount if sodium metabisulfite.

Any beer would work I imagine.
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Old 12-31-2012, 10:59 PM   #7
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Quote:
Originally Posted by mrrshotshot

Fill the barrel with water and add an appropriate amount if sodium metabisulfite.

Any beer would work I imagine.
Interesting ....
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Old 01-01-2013, 03:47 PM   #8
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It depends on the barrels previous usage. Generally new oak isn't used on beer because of the cost and because it's too intense. Barley wines and stouts lend well to whiskey barrels dark sours, clean reds and browns to red wine barrels saisons and light Belgians to white wine barrels ect.. Big beers normally age better in barrels as well. Generally these beers are clean fermented then racked to barrels and aged. Potassium metabisulfate is added if you don't want sour beer. The sky's the limit though, I've had a juniper beer aged in gin barrels that was pretty tasty for example

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Old 01-01-2013, 08:31 PM   #9
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Quote:
Originally Posted by jphebbie2
It depends on the barrels previous usage. Generally new oak isn't used on beer because of the cost and because it's too intense. Barley wines and stouts lend well to whiskey barrels dark sours, clean reds and browns to red wine barrels saisons and light Belgians to white wine barrels ect.. Big beers normally age better in barrels as well. Generally these beers are clean fermented then racked to barrels and aged. Potassium metabisulfate is added if you don't want sour beer. The sky's the limit though, I've had a juniper beer aged in gin barrels that was pretty tasty for example
Awesome thank you
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Old 01-01-2013, 11:18 PM   #10
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I'm currently aging my RIS in a used whiskey barrel. I just washed it out a couple times with warm water to wash out any loose particles inside and to also check for any possible leaks.

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