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Old 12-07-2012, 10:39 PM   #11
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Thanks Johnny. What about using a new charred barrel for aging? Not a used whiskey barrel. Also could i use a small uncharred barrel as a growler to store my beer in the fridge? I have a one liter barrel that looks pretty slick. thnaks.

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Old 12-09-2012, 01:48 AM   #12
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Originally Posted by Johnnyhitch1 View Post
If fermentation never stoped then you might have a problem with bottling...

As for the time in the barrel i think most go by the rule of 3-3-3
3 days for first batch
3 weeks for second
3 months for third
After that most of the flavor and spirit have been removed from the barrel
Interesting idea. I just put a milk stout in a new-to-me used bourbon barrel. After 3 days it had a pretty strong alcoholic taste so I took it out after 4 days. Guess we'll see how long the next one takes.
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Old 12-13-2012, 09:05 PM   #13
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Good taste, bottled today. Think that it was just fermentation re starting and not infection
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