How to store freshly dumped bourbon oak barrel - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > How to store freshly dumped bourbon oak barrel
Cool Brewing Giveaway - Supporting Membership Drive & Discount

Reply
 
Thread Tools
Old 03-23-2012, 06:50 PM   #1
strongarm
Recipes 
 
Dec 2011
Laguna Beach, CA
Posts: 314
Liked 13 Times on 7 Posts



I posted this question on the beer forums and am still a little unsure of the best way to do this, thought the wine forum might be appropriate since it's a barrel question. I just received my 5gallon oak barrel that was previously used to make bourbon. I want to put my imperial stout in it to age, pick up oak flavors and bourbon flavors. My issue is that the stout won't be ready for 4 weeks. I know I shouldn't leave the barrel dry but filling it with water and campden tablets (the other suggestion) until im ready concernes me. I am worried that leaving water in it for that long is going to take alot of the bourbon and oak flavoring out of the barrel. Should this be a concern or am I just wrong here? Any advise on how to properly store this thing for 4 weeks without loosing the flavors I desire would be appreciated. Thanks.



 
Reply With Quote
Old 03-23-2012, 06:52 PM   #2
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,890
Liked 3158 Times on 1869 Posts


My brew buddy fills his with distilled water. Then in the past he has used that oaky/bourbony water to mash with.


__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
Reply With Quote
Old 03-23-2012, 08:50 PM   #3
GinKings
Recipes 
 
Apr 2008
Bridgewater, NJ
Posts: 581
Liked 15 Times on 15 Posts


For the reasons you mentioned, I wouldn't fill it with water either. I'd put a bung in it and just let it sit for the four weeks. The bourbon in the barrel should keep it sterile. The wood may shrink a little, but I'd expect it to swell pretty quickly after it's filled.

You could always brew your stout a little stronger than you want. Then, before filling the barrel, you could boil a little water and put it in the barrel. Roll the barrel around a bit and stand it on each end for a while to swell the wood. Leave the water in the barrel and add the stout to it. You don't lose any flavor because you're not dumping the water out. Brewing the stout a little stronger should offset the dilution of the added water.

 
Reply With Quote
Old 03-23-2012, 08:58 PM   #4
strongarm
Recipes 
 
Dec 2011
Laguna Beach, CA
Posts: 314
Liked 13 Times on 7 Posts


That's actually a good idea. My stout is already planned for 13% and I would have trouble going much higher but I think I could sacrafice a couple points to keep that oak and bourbon flavor. I am leaning towars leaving the barrel empty with a bung until ready. I assume if I had it in a room with decent humidity that would help too.

 
Reply With Quote
Old 03-23-2012, 09:36 PM   #5
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 03-25-2012, 03:05 AM   #6
roadymi
Recipes 
 
Dec 2009
Middle of the Mitten, Michigan
Posts: 807
Liked 33 Times on 31 Posts


I'd put a pint of bourban in it....swirl it around on occasion. I might even forget to dump the bourban out when it is time to pour the stout in.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

Newsman Likes This 
Reply With Quote
Old 09-17-2012, 09:42 PM   #7
scorpionc53
Recipes 
 
Aug 2012
Union Pier, Michigan
Posts: 52

Hey, I'm in the same boat. Which route did you go? I just picked up a freshly dumped bourbon barrel and I'll be putting a honey stout in it, but not for a few weeks. I'd like to do the pint of bourbon option since I could probably just dump it right back into the barrel. It's a 5 gallon barrel. Let me know. Thanks.

 
Reply With Quote
Old 09-17-2012, 10:40 PM   #8
strongarm
Recipes 
 
Dec 2011
Laguna Beach, CA
Posts: 314
Liked 13 Times on 7 Posts


If the barrel was sealed shortly after dumping and it looks/smells good inside I would just add your beer as is. I say this because my freshly dumped bourbon barrel had plenty of bourbon soaked wood to transfer to my beer fairly quickly.

 
Reply With Quote
Old 09-18-2012, 01:13 AM   #9
scorpionc53
Recipes 
 
Aug 2012
Union Pier, Michigan
Posts: 52

So you're saying you just left it sealed till your 4 weeks passed? Did you rinse it before putting in the beer or just siphon to it?

 
Reply With Quote
Old 09-18-2012, 12:56 PM   #10
GinKings
Recipes 
 
Apr 2008
Bridgewater, NJ
Posts: 581
Liked 15 Times on 15 Posts


Yes, leave it sealed till you need it.
No, don't rinse it (unless you are trying to lessen the bourbon flavor).

The barrel contains some 80+ proof bourbon. Alcohol kills pretty much everything. There is no need to rinse, clean, or sanitize. In fact, it would most likely do more harm than good.

Freshly dumped barrels weigh significantly more than a new barrel. If I remember correctly, I think it's something like 30 lbs more in a 53 gallon barrel, which would amount to a few gallons. Unless the barrel has been sitting a long time and is bone dry, I wouldn't add any additional bourbon up front. You can't take it out if the beer becomes overwhelmed by the bourbon. I would wait and taste it halfway through aging. If it needs more, add it at that point. Honestly, I think you'll have plenty of flavor without adding more bourbon. For one thing, a 5 gallon barrel has a lot more surface area per gallon than a traditional 53 gallon barrel. That means more flavor in less time with a smaller barrel.



FoggBrew Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
55 Gal. Barrel Help?!?! Grancru Winemaking Forum 4 03-02-2012 02:48 PM
Accidently dumped chips whip177 Winemaking Forum 2 02-27-2012 05:11 PM
best way to store? nwaite Winemaking Forum 6 10-21-2011 10:15 PM
Dumped it. FullDraw Winemaking Forum 5 04-16-2009 11:45 AM
Oak Barrel ??? nefarosity Winemaking Forum 1 10-02-2007 02:13 AM


Forum Jump