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Old 01-09-2013, 05:56 AM   #1
Dec 2012
Posts: 7

Oooooookay boys and girls, I've been wondering this for THE LONGEST time. Ever see a commercial where a guy pulls a nice, carbonated pint straight from the spiggot of a huge wooden barrel, drinking deep the oak aged nectar of kings? Well I've always wanted to know: is that actually possible? Im thinking that, in theory, you could just age your beer in your barrels, add your priming sugar, and (if its airtight) it should yield carbonated, oak aged beer straight from the 'tap', right? Kinda like kegging without the CO2. Granted, it would probably just blow the bung off the top of the barrel, but I have to know. Please respond, and help this grumpy Viking out! Cheers!

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Old 01-09-2013, 12:32 PM   #2
Nov 2007
Pittsburgh, Butler
Posts: 2,061
Liked 168 Times on 126 Posts

Anything is possible on TV.

I know it just wouldn't be right to kill all the stupid people that we meet, but do you think it would be appropriate to just remove all of the warning labels and let nature take its course?

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Old 01-09-2013, 12:59 PM   #3
Mar 2012
, MA
Posts: 2,789
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Barrels definitely aren't airtight. You lose volume when you barrel age due to evaporation through the barrel walls.

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Old 01-09-2013, 01:06 PM   #4
mean old man
GrogNerd's Avatar
Oct 2012
Sterling, VA
Posts: 6,227
Liked 2175 Times on 1365 Posts

it's called "cask conditioning" & it's the way they used to do it, before someone 'invented' CO2 & kegging

plenty of info about it

brewing tv did a home cask conditioning, but they used a metal cask. but there's another episode where they go to a commercial brewery & show dude filling an oak cask.
"Beer. Good." - Words of House Grog

drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine, Basque cider - lagering : Schwarzbier - fermenting: apple wine, Skeeter Pee - on deck: Grodziskie

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Old 01-09-2013, 01:14 PM   #5
Feb 2012
Posts: 208
Liked 7 Times on 7 Posts

I know it wouldn't be exactly the same or nearly as cool , but what about barrel aging , and then kegging it ?

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