user 108580
Senior Member
- Joined
- Feb 9, 2012
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Here's my dilemma:
This past weekend I tried one of the best beers I've had in awhile. It was Bittermonk from Anchorage brewing. Bittermonk is a Belgian DIPA. After primary the beer is racked into Chardonnay barrels with brettanomyces. After aging its bottled with fresh yeast and bottle conditioned.
My problem is the chardonnay barrel. Its next to impossible to find a used 5 gallon barrel (all I'm finding are fresh 5 gallon barrels).
My proposed solution was to try canning and sealing some oak chips inside a mason jar with some chardonnay. Let it sit for a month or two. Drain the liquid, toss the chips into a secondary, rack from the primary into the secondary and add my Brett.
Anybody see any problem with this or have other suggestions? Any input is appreciated.
This past weekend I tried one of the best beers I've had in awhile. It was Bittermonk from Anchorage brewing. Bittermonk is a Belgian DIPA. After primary the beer is racked into Chardonnay barrels with brettanomyces. After aging its bottled with fresh yeast and bottle conditioned.
My problem is the chardonnay barrel. Its next to impossible to find a used 5 gallon barrel (all I'm finding are fresh 5 gallon barrels).
My proposed solution was to try canning and sealing some oak chips inside a mason jar with some chardonnay. Let it sit for a month or two. Drain the liquid, toss the chips into a secondary, rack from the primary into the secondary and add my Brett.
Anybody see any problem with this or have other suggestions? Any input is appreciated.