Recent content by joeyroller

I've been digging around for a couple of days now and found some older articles and posts about using oak barrels. Here they are if anyone is interested. I'm looking forward to the whole process and should be a nice addition to my home brewery if I can get past a few of the initial hurdles. BYO...

I kind of figured that a new cask would be too oaky for any long term storage. I wonder how many batches of beer or wine I'll need to run through it before I can start using it for sour beer fermentation. Thanks for the good advice guys.

Hi guys. I'm expecting delivery on a brand new 50 liter (13 gallon) oak cask and I'm thinking of doubling Jamil's Flander's Red Ale recipe, doing a primary fermentation with Wyeast 1272 at 19c (66F), then transferring to the cask and dumping 2 vials of WLP655 Belgian Sour Mix 1 on to it. Then...