Whiskey Barrel Aging

[kegerators]

I just brewed a raspberry porter aged in a barrel and an espresso stout in a barrel.

The raspberry porter carbed up just right, but the espresso stout wouldn't take in any CO2. Not sure why other than maybe oils from the espresso?

 

[By-Tor]

So you are kegging and it won't carb up by force carbing?

 

[kegerators]

Yea, sorry I should have mentioned that. Beer sat in barrels a few months and then into kegs. I set the CO2 to around 12 and let it sit a few weeks at 36-38F. The porter turned out perfect and the stout is flat.

 

[By-Tor]

No way to carb that up? That sucks.

 

[kegerators]

I guess I will have to pull the keg out and do some"rock n' roll" at high PSI. Hopefully it it will start to infuse because the beer tastes awesome.

 

[By-Tor]

Please let me know if it works. I will putting mine into the barrel In 2 weeks.

 

[NewTexian]

Glad I found this thread. I had planned on aging my barleywine for a long time in my freshly purchased 5gal barrel... as in many, many months. I know now that it would have been a mistake.

Thanks, y'all.

http://instagram.com/p/sf5Zg0KGNP

 

[Hopper5000]

Seems weird that it wouldn't carb up. I would try a higher PSI and rock it around.

As for the barleywine, you totally could age them in a 5gal barrel just watch the timing. I did one in a whiskey barrel for 6 weeks and it turned out great. Very boozy so I had to let it gae out for a year or so. Probably will be great at about 2 or 3 years.

 

[NewTexian]

The last time I made the barley wine I let it age for at least 12 months and it was great at that point. I kept a couple bottles for another 12 months and those were beyond fantastic.

I'm looking forward to seeing what the oak and the whiskey do to this one

 

[Hopper5000]

Wow that is quite a long time in one of those 5gals. The surface area is about 4 times as much as a standard 55 which I why I personally don't age them that long. Great to hear yours turned out so well though.