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Home Brew Forums > Home Brewing Beer > General Techniques > Aging my Barley wine with red wine soaked oak chips
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Old 01-07-2010, 02:58 PM   #21
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Location: San Antonio, TX
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Glad it turned out well, Let us know how it changes when It ages down the road. I am sure it will keep getting better.

Shamrock and Thistle Brewery

Primary1- Mead
Primary2- Cherry Oak Stout
Primary3- Strawberry Blond Ale
Secondary- IPA
Bottled- English Barley Wine
Keg1- Agave Wit
Keg2- Pale Ale
Keg3- Shiner Clown
Keg4- AIR

Back from deployment and ready to Brew
JMG680 is offline
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Old 05-18-2010, 09:35 AM   #22
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Any updates? I was thinking of using a similar approach in a few months after I move.


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Old 06-05-2010, 01:01 AM   #23
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Very interesting...

I got some french oak chips that came with my kit.

I'm thinking of soaking them in some red wine now in a baby food jar.

Just thought I would mention that supposedly bottle caps(and I'm assuming the lid on a baby food jar) lets in a very very very tiny amount of air with temp changes, so this might be more ideal to simulate the barrels breathing than a vacuum sealed bags.

You were also probably better off using the cubes than chips( i already have the chips so will use them). Cubes are supposed to be more complex and Oak flavor leeches in slower.
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Old 08-23-2010, 07:51 PM   #24
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Just a quick update: I'm very happy to report that nearly a year after I originally brewed this beer it is now pretty awesome!

After first bottling it I wasn't very happy with it, but some age sure is doing my red wine oak aged BW some justice.
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Old 01-02-2011, 09:56 PM   #25
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edit -- looked up what I said and I was thinking incorrectly. Never mind.....

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