So I picked up a 5 gallon Balcones Blue Corn Whiskey barrel. I added some Rye whiskey to it and shook it around and then added my fully fermented Rye stout to it. I actually had the rye stout on 10psi of Co2 for about 5 days before transferring it to the barrel.
So my question is - how long do I let it sit in there to impart the vanilla, whiskey, and oaky flavors? I did a dry Irish stout about 6 months ago and used 2.5 ounces of wood chips soaked in Jack for a week and it came out way too tannic for my taste. I'm looking for that smooth flavor that I have seen with other breweries barrel aged stouts, but all I seem to get is the harsh oaky flavor.
I was going to open the barrel up and taste it after 3 days just to see, but wanted to know if anyone had any direct experience with these types of barrels and know ideal time-lines.
So my question is - how long do I let it sit in there to impart the vanilla, whiskey, and oaky flavors? I did a dry Irish stout about 6 months ago and used 2.5 ounces of wood chips soaked in Jack for a week and it came out way too tannic for my taste. I'm looking for that smooth flavor that I have seen with other breweries barrel aged stouts, but all I seem to get is the harsh oaky flavor.
I was going to open the barrel up and taste it after 3 days just to see, but wanted to know if anyone had any direct experience with these types of barrels and know ideal time-lines.