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Old 06-17-2013, 01:45 PM   #1
slackerlack
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Apr 2010
Carrollton, TX
Posts: 132



I have searched page after page on here and cannot find answers to my questions.

I have a used five gallon single malt whiskey barrel that I want to put my Barleywine in to pull out some flavors. I know to ferment out and then transfer to the barrel.

1. Do I cold crash in my carboy first, then transfer to the barrel?

2. If I cold crash before transfer, do I keep the barrel cold or at room temp while aging?

3. Will the barrel flavors die off with time in the bottle? Should I plan ahead and over oak this so you can still taste the flavors in three years?

Any help would be appreciated.
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Old 06-17-2013, 02:26 PM   #2
Schumed
 
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Feb 2011
Kansas City, Mo
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Just transfer to the barrel...room temp
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