Just bought some oak barrels. Need a little info.

Fiend said:

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.

Click to expand...

lazarus0530 said:

I'm looking for the same info!

Click to expand...

Dave37 said:

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

Click to expand...

masterfool101 said:

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.

Click to expand...

BrewKid said:

Hope this helps..

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

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

Click to expand...