Gordie
Well-Known Member
Anyone have any opinions or impressions on the value of oak aging? What styles it works best with? How long to oak age and how to go about it?
And finally - anyone ever experiment with used wine barrels?
I work for a wine company and disposing of used barrels is almost a nuisance after the winemakers get their 3 years of use out of them, so I've pretty much got an unlimited supply of free (used) oak and I thought I might put it to use.
I'm kind of assuming the higher-gravity brews would work best and using the barrels as a long-term secondary or tertiary fermenter?
Gordie
And finally - anyone ever experiment with used wine barrels?
I work for a wine company and disposing of used barrels is almost a nuisance after the winemakers get their 3 years of use out of them, so I've pretty much got an unlimited supply of free (used) oak and I thought I might put it to use.
I'm kind of assuming the higher-gravity brews would work best and using the barrels as a long-term secondary or tertiary fermenter?
Gordie