Oaking beer

Scored a couple of these 5.2 gallon Oak Barrels this weekend. They are from the Balcones Distilling and contained their Baby Blue Whiskey (100% Blue Corn Whiskey).

One goes to a brew bud named Tom and mine is going to get 1 gallon of Jim Beam to keep from drying out till I figure what to brew for it. I wonder how my Robust Porter would taste after some aging in this puppy.

Those are awesome, wish I could get my hands on one of those or a firkin with a pin.

Wow, what a great score! Let us know when you decide what to brew for the bad boy.

Ed,
Your the man! Why not brew up and English Old Ale and throw it there. The maltiness would play well with whiskey!

just be careful how long you leave it in there! I did a ~7% old ale but left it in for almost 2 months (second beer to go through the barrel, with half a handle of jim beam in between to keep it moist) and it turned out way to bourbon-y coming out (letting it age and hopefully carb for a few months in a keg, and maybe it will mellow). Now I have vodka in there to keep it moist. I actually want to get rid of the oak and whiskey flavors now, so I can ferment sour beers in it.