Oak barrel aging

Discussion in 'General Brewing Discussions' started by JamieD, Dec 31, 2016.

  1. JamieD

    JamieD New Member

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    #1 JamieD, Dec 31, 2016
    Last edited: Apr 5, 2017
    Hi,

    I got a small oak barrel for Chrimbo, it is designed for aging your beer or spirts etc, and give your drink an oaky flavour. Does anybody else have one or have used one of these before? The instructions are a bit vague. I would of thought by pouring beer into it the beer would go flat, or should you bottle it after it has been the barrel for a bit.
    It says that the barrel should be turned a quarter every 2-14 days, which would indicate it has to be in there for a fair bit.

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  2. Mark D Pirate

    Mark D Pirate Well-Known Member

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    What beer are you planning on ageing ?
    I've not done it myself yet but know others that age imperial stouts and strong Belgiuns in used whiskey barrels , usually for over 6 months
     
  3. KC

    KC Active Member

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    Use it for aging, then carbonate separately unless its a style that doesn't need it, like barleywine. Traditionally, some beers (especially sours) can age up to 2-3 years but most of us don't have that patience. Be aware that the small barrels have a much higher ratio of surface:volume so the oak and char flavors are imparted much faster than full size barrels. Draw a sample every month to check progress.
     
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  4. Trialben

    Trialben Well-Known Member

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    Them English cask type ale would be well suited too they aren't carbonated and poured straight from the cask.
     

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