Confusion over barrel-aging

[smiller]

Hi all,

I have been reading discussions and articles about replicating barrel-aging, and they have just led to confusion. I am wanting to make a barrel-aged barleywine, and I plan on using a few oz of oak cubes that have been soaked in bourbon for about 2 weeks. Some things I have read say to just add the cubes and no additional bourbon while others have said to add the cubes plus up to a pint of bourbon. That seems like a lot to me, but maybe not. I don't want the bourbon to be in-your-face, but I definitely want it to be present with the malt balanced on top of it. I want to know what those of you with experience doing this kind of thing suggest. Also, should I rack out of the secondary before adding the cubes (I plan to age on them for multiple months before bottling), or will that deplete my yeast population too much? Thanks!

 

[Double_D]

I'd just soak the chips then throw them into the secondary and transfer your barleywine on top of it. There will still be plenty of suspended yeast.

 

[Native302]

I just picked up a wiskey barrel to do a barley wine in. I'm gonna brew and primary for 3 weeks, transfer to the barrel for 3 months, bottle and age for 9+ months.

 

[smiller]

But what about using only the soaked chips or adding additional bourbon?

 

[wncbrewer]

I have had several beers that I feel like were really heavy on bourbon. I think a pint sounds like a lot also, and would substantially affect the abv of a 5 gallon batch. I would just add the soaked chips, but that is just me...hope it turns out...wnc

 

[Native302]

Yes I would soak the chips(covered) for 2 weeks, discard the liquid and add

 

[smiller]

Thanks for the input!