davekippen
Well-Known Member
Hey gang, either my google-fu sucks, or there is not a lot out there for homebrewers on using wood barrels for aging and souring. Couple of questions, and if you have any other tips, tricks or processes that you can think of, please post!
I want to start using a barrel for sour aging. It appears that most of the previous content flavor will fade after the first few batches, then you get mostly wood notes, then eventually no flavor from the barrel, correct?
I plan on aging in the barrels for some amount of time. I anticipate there will be some type of trub left over from the yeast/bacteria after I rack to bottles/kegs whatever. Do you try and remove any of this before racking a new beer into the barrel? How often do you try and remove it? (obviously you want some wild things in there...) How the hell WOULD you remove it??
What else?
I want to start using a barrel for sour aging. It appears that most of the previous content flavor will fade after the first few batches, then you get mostly wood notes, then eventually no flavor from the barrel, correct?
I plan on aging in the barrels for some amount of time. I anticipate there will be some type of trub left over from the yeast/bacteria after I rack to bottles/kegs whatever. Do you try and remove any of this before racking a new beer into the barrel? How often do you try and remove it? (obviously you want some wild things in there...) How the hell WOULD you remove it??
What else?