Do you wax your barrel?

[Rob2010SS]

Just like the title says - do you wax your barrel?

I'l be putting an Imperial stout in a barrel in a couple of weeks and just wondering if i should wax the outside to seal it?

I've read it reduces oxygen getting in and helps with evaporation. Does it do anything else?

 

[hottpeper13]

Most barrels that are waxed are only done so on the end caps. If it's a fresh empty you just need to fill it. If it's been empty for a while you need to re wet it on the inside and soak the outside. I set mine on end over a sink or drain and fill the end with warm star-san, let it overflow down the sides and then wrap it in a soaking wet towel, let sit 24 hrs then flip. If it's been empty for more then a month you might want to fill it with super clean water to check for leaks, (I've only had to do that to a new barrel). Once your reasonably sure it's sound I like to re wet it with my favorite whisky. The place I buy mine from will re wet with their collected stuff for a price,but it's worth it. ( 126 proof and you get 16 oz) The main thing to think about is that the VERY slow migration of oxygen into the barrel is required for the flavor compounds to split and become more complex. The big dogs are experimenting with very low O2 injection in CCV's while aging on soaked wood, like we sometimes do in a carboy.

 

[Rob2010SS]

Thanks for the info. I have used my barrel once already with no wax and pretty good success. I just happened to see someone waxing theirs and thought, "Should I be doing this too?"

 

[specharka]

I didn’t wax my barrel in the past, but I probably should have. If you’re using the barrel for clean beers and limiting contact time to 4-8 weeks you probably won’t encounter much oxidation without barrel wax. But if you’re using it for long-term aging (3-9 months) and / or adding Brettanomyces, it’s a very good idea.

The problem with small barrels is they allow an exponentially larger amount of oxygen through the staves than bigger barrels will permit, so they tend to accelerate the barrel aging process. Even commercial breweries are slowly migrating away from standard barrel sizes to larger oak foeders to minimize the level of micro-oxygenation over long periods of time (9-18+ months).

Tl;dr if you’re planning on aging beers for at least 3 months or adding Brettanomyces, you should probably wax your barrel. You can start with waxing half the staves and see where you like it.

 

[mashpaddled]

Waxing small barrels will have a marginal effect on oxidation. I wouldn't say don't do it but it won't cut off oxygen exposure to the beer. I'd say worry more about your ability to seal the bung and reduce head space. In a horizontal vessel a small amount of vertical headspace produces a lot of surface area horizontally.

 

[hottpeper13]

I have been involved with 5, 15 and 25 gal barrel projects,and because of the surface area the smaller ones have to be turned over faster then the big ones. My 5 gal ones were only in there for 3-4 months,15 and 25 - 8 months. I got 6 turns out of my first 5 gal before it just got too much ( 1.100 OG ), with the bigger ones I can split with friends and have lots more time in between. If you want to know where the 8 months came from , join the MBAA and read the Tech Bulletin.