Originally Posted by PiMaxC
I didn't mean try and keep the smoke in the barrel while it ferments, I just thought it would get a nice coating of flavor on the wood that would then e transfered to the beer
sorry didn't mean to go on a tangent. that sounds like a cool experiment. like freshly charring the staves
i bought a 3 gal oak barrel on ebay last spring and have been playing with it since then. some good, some failures. the barrel from the group buy in the classifieds section seems much, much better in quality, and 5 gal taboot
anyhow, you can only find out by trying yourself. as stated previously in this thread it's hard to find too much specific into on oak barrels and yada yada scenario you might come across. you kinda learn as you go as with most things
unless anyone knows of any good books on the subject???