Bourbon barrel storage questions - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Bottling/Kegging > Bourbon barrel storage questions
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 03-17-2012, 05:09 AM   #1
strongarm
Recipes 
 
Dec 2011
Laguna Beach, CA
Posts: 314
Liked 13 Times on 7 Posts



So I just purchased a 5g bourbon barrel and my imperial stout won't be ready for 5 weeks. I was told to add 5g o water and 5 Camden tabs for storage. Won't I lose the bourbon flavor if I do that? Any recommendations for storing this barrel?



 
Reply With Quote
Old 03-17-2012, 12:21 PM   #2
Butter
Recipes 
 
Oct 2011
Washington, PA
Posts: 201
Liked 6 Times on 6 Posts


I don't have any experience with bourbon barrels, but if it were me I wouldn't fill it with ANYTHING except my beer. I agree the water and cambden tablets MIGHT leech out the flavor so why take the chance? Try posting on the wine forum since those guys probably have more barrel experience.



 
Reply With Quote
Old 03-17-2012, 12:35 PM   #3
Nateo
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


You need to keep your barrel full of something or it'll lose its water-tightness. Is it a new barrel or used? New barrels have a harsh flavor you want to get rid of anyway. Generally a low-quality spirit is the first one into a fresh barrel.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 03-17-2012, 02:14 PM   #4
strongarm
Recipes 
 
Dec 2011
Laguna Beach, CA
Posts: 314
Liked 13 Times on 7 Posts


The barrel is used. Freshly dumped bourbon barrel. Sounds like I really need to just get some beer in there. Is there any sanitizing I need to perform first...it should be fairly clean since its fresh.

 
Reply With Quote
Old 03-17-2012, 04:16 PM   #5
Nateo
Recipes 
 
Jul 2010
Bennett Springs, MO
Posts: 2,050
Liked 39 Times on 30 Posts


1 tbsp citric acid, 1-2 tbsp kmeta, 1 gallon water is a good solution to keep in the barrel if it's not full of alcohol. That's also a common sanitizer in wine making, and can be used to sanitize the barrel before use too.

Bourbon isn't really strong enough to "kill" bacteria. You could probably get away with just putting beer in there, but I would sanitize first.
__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

 
Reply With Quote
Old 03-19-2012, 12:42 AM   #6
strongarm
Recipes 
 
Dec 2011
Laguna Beach, CA
Posts: 314
Liked 13 Times on 7 Posts


My concern is loosing the bourbon flavor if I sanitize. Is that a valid concern or not really

 
Reply With Quote
Old 03-23-2012, 07:46 PM   #7
strongarm
Recipes 
 
Dec 2011
Laguna Beach, CA
Posts: 314
Liked 13 Times on 7 Posts


So I wanted to bump this because I still don't have an answer and barrel arrived today. My Imperial Stout won't be ready for 4 weeks. If I fill it with water and let it sit its going to pull alot of the oak and bourbon flavor out of the barrel, I think. What can I do?

 
Reply With Quote
Old 03-23-2012, 08:01 PM   #8
Soulrebel
Recipes 
 
Oct 2008
Lakehead, Ca
Posts: 133
Liked 6 Times on 3 Posts


Pour a handle of bourbon in it. Rotate the barrel a couple of times per week.
__________________
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." Ernest Hemingway

 
Reply With Quote
Old 03-23-2012, 09:43 PM   #9
strongarm
Recipes 
 
Dec 2011
Laguna Beach, CA
Posts: 314
Liked 13 Times on 7 Posts


So I queried my local brewery who does barrel aged beers often. He recommended standing the barrel on end 1 week prior to wanting to fill it and soak the outside. This swells the wood but dosn't get the water in the barrel to wash out the flavors. I can't believe I never thought of that, such a simple concept.

 
Reply With Quote
Old 11-10-2012, 03:43 AM   #10
Hopeporsche
Recipes 
 
Mar 2012
Kalamazoo, MI
Posts: 1

Quote:
Originally Posted by strongarm View Post
So I queried my local brewery who does barrel aged beers often. He recommended standing the barrel on end 1 week prior to wanting to fill it and soak the outside. This swells the wood but dosn't get the water in the barrel to wash out the flavors. I can't believe I never thought of that, such a simple concept.
I am looking into purchasing a bourbon barrel and was curious how this process worked? Did standing it up and soaking the outside keep it moist enough? Also, how did first batch in the barrel turn out?



 
Reply With Quote
Reply
Thread Tools



Forum Jump