Quote:
Originally Posted by MTG#10
Xocoveza here is about $17 for a 6/pk...I know that's really not that bad but as much of it as Ive been drinking lately its starting to add up.
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Found a couple six packs in Phoenix yesterday.
Quote:
Originally Posted by Marcellus
You don't really need much temp control for barrel aging. Fermentation has already stopped. You actually want the temp to fluctuate so the wood expands and contracts a little.
Even that wont make a huge difference as when you use smaller barrels, 5gal or 10gal, you wont have the beer in them but a few months, not a year like a 55gal barrel.
Smaller barrels have more oak surface area for the liquid than larger barrels (less liquid in the middle) so it takes way less time to get the flavors. If you aged a 5 or 10gal barrel for a year it would taste like a block of oak.
I have done 2 5gal barrel aged Imperial Stouts and have a 10gal going right now.
The whiskey barrel I am currently using is from Restless Spirits in Kansas City.
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I meant for fermenting... even though I could get a few batches done in the winter (no time this year though).
So, the 5 gallon barrel stouts turned out well? I've tried a few different methods with chips and stuff, but they were all disappointing.