Hey, I have been brewing sours for a year or two now, and Am about to jump into Barrel aged Lambic, In a project where my ultimate goal is to blend an American Gueuze.
I have a brand new 6 gallon Haungarian Oak barrel. I plan to brew an English barley wine, and age that in the barrel for a few weeks, then brew another beer, not sure what yet except it will not be dark, and then age that in the barrel a few weeks. My goal from this is to extract as much color as I can from the barrel before aging my Lambic. Any suggestions on what else I can do to get rid of the color? Thank you for the time.
I have a brand new 6 gallon Haungarian Oak barrel. I plan to brew an English barley wine, and age that in the barrel for a few weeks, then brew another beer, not sure what yet except it will not be dark, and then age that in the barrel a few weeks. My goal from this is to extract as much color as I can from the barrel before aging my Lambic. Any suggestions on what else I can do to get rid of the color? Thank you for the time.