Crispyvelo
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- Joined
- May 16, 2015
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I'm going to be picking up a 10 gallon oak barrel that was used just once for whiskey. I asked the distillery if the sulfur it or treat it in any way and they said, "nope, the staves will still be whiskey soaked". My goal is to eventually use it to make sour/funky beers, but here are my questions right out of the gate....
1. What would YOU put in it? This first use will have the most whiskey flavors, so I hate it o screw it up. The first beer that comes to mind would be some kind of dark, strong whiskey stout. Anyone have a tried and true recipe they can vouch for?
2. How should I treat the barrel before using it? Starsan rinse? Soake it with hot water for 24 hours?
3. Since it's only a 10 gallon barrel, any concerns with prolonged aging (either over oaking or o2 exposure?
4. I don't have anywhere too chilly to keep the barrel, so I'll likely keep in in my office closet which stays between 65-75 all year with our A/C habits. Will that work okay?
5. Should I make a beer, then use the barrel for secondary? I'm assuming I should still handle primary in buckets/carboys.
Any other tips or words of advice? Thanks!
Now I may have to drink my Deschutes Rye Abyss to expand my palate and get some ideas!
Chris
1. What would YOU put in it? This first use will have the most whiskey flavors, so I hate it o screw it up. The first beer that comes to mind would be some kind of dark, strong whiskey stout. Anyone have a tried and true recipe they can vouch for?
2. How should I treat the barrel before using it? Starsan rinse? Soake it with hot water for 24 hours?
3. Since it's only a 10 gallon barrel, any concerns with prolonged aging (either over oaking or o2 exposure?
4. I don't have anywhere too chilly to keep the barrel, so I'll likely keep in in my office closet which stays between 65-75 all year with our A/C habits. Will that work okay?
5. Should I make a beer, then use the barrel for secondary? I'm assuming I should still handle primary in buckets/carboys.
Any other tips or words of advice? Thanks!
Now I may have to drink my Deschutes Rye Abyss to expand my palate and get some ideas!
Chris