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dkeage
Herf-A-Holic Topic Starter

10 years ago

Anyone ever use one to make home brew, or age liquor? Picked one up from Wyoming Whiskey Distillery down the road . Any input appreciated!

🍺

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teedubbya
Herf-A-Holic

10 years ago

in here I would be careful with the phrase "any input apreciated". ZRX and others have a way of finding holes no one knew about.

teedubbya
Herf-A-Holic

10 years ago

and no I have nothing productive to add LOL

Mattie B
Herf-A-Holic

10 years ago

^ Have you ever added anything productive?

Nobody expects anything, so the pressure is off.

Thunder.Gerbil
Herf-A-Holic

10 years ago

Anyone ever use one to make home brew, or age liquor? Picked one up from Wyoming Whiskey Distillery down the road . Any input appreciated!

🍺

dkeage wrote:

Not me directly, but the brewers at one of my clients age beers in whiskey barrels all the time.

I'll be happy to pass along any specific questions you might have.

TMCTLT
Herf-A-Holic

10 years ago

https://www.kegoutlet.com/oak-barrels.html

Oak Barrels are ideal for aging beer, spirits and wine in. For many years oak barrels were only used for scotch, whiskey, wine, and a few other types of drink.

Today, more and more breweries are using old oak whiskey barrels and even old wine barrels to age beer in. Aging your beer in an oak barrel will give it amazing flavor and an incredible mouth feel. Not many home brewers have had a chance to age their beer in an oak barrel because of the size of them, until now!

We are offering a wide range of sizes of oak barrels with a variety of char levels to give you exactly what you are looking for. These small oak barrels are perfect for home use!

We currently offer oak barrels in 1L (.26 Gallons), 2L (.52 Gallons), 3L (.79 Gallons), 5L (1.32 Gallons), 10L (2.64 Gallons), and 20L (5.28 Gallons) sizes.

The 20L / 5 Gallon oak barrel is ideal for home brewers looking to age homebrew in an oak barrel, since a standard size batch of homebrew is usually 5 gallons!

The other sizes are great for aging smaller batches of homebrew, or aging a scotch/whiskey in to take it from a standard liquor to a premium drink! There are many uses for these barrels, and you will love the outcome for whatever you end up using them for!

Edited by user 10 years ago | Reason: Not specified

DrafterX
Herf-A-Holic

10 years ago

Not me directly, but the brewers at one of my clients age beers in whiskey barrels all the time.

I'll be happy to pass along any specific questions you might have.

Thunder.Gerbil wrote:

ask them why... 😟

MACS
Herf-A-Holic

10 years ago

^ Have you ever added anything productive?

Nobody expects anything, so the pressure is off.

Mattie B wrote:

😂

dkeage
Herf-A-Holic Topic Starter

10 years ago

Not me directly, but the brewers at one of my clients age beers in whiskey barrels all the time.

I'll be happy to pass along any specific questions you might have.

Thunder.Gerbil wrote:

Thanks TG. I don't make my own beer, but was thinking of trying to do something with it , before my wife makes a table out of it

I already googled it, but thought someone here might have actual experience.

Thunder.Gerbil
Herf-A-Holic

10 years ago

#10

dkeage wrote:

For the most part, barrel aged beer is just putting a finished beer (after the fermentation is complete, but before carbonation) into a barrel and letting it sit for a time. You can add extra ingredients to the barrel when you put the beer in, for example: vanilla bean, dried chilies, cacao nibs, various fruits (probably better with wine barrels than whiskey barrel), etc. Then at the point where the beer tastes to your liking, you rack the beer and, if desired, filter it or use a clearing agent like biofine, and then carbonate it. Aging time seems to be around 30-90 days for whiskey barrels, although I've seen wine barrels with fruit added sit for well over a year for making a sour saison. You can only get a few runs out of the barrel before the wood will be spent and won't have much flavor left to impart. Also, by the second run for a whiskey barrel, or first run on a wine barrel, you have a decent chance of other bacterias being in there that can sour the beer or make it funky. This isn't always a bad thing, sours are a specific style, but it might not be what you were looking to achieve with a whiskey barrel.

Edited by user 10 years ago | Reason: Not specified

Whistlebritches
Herf-A-Holic

10 years ago

#11

dkeage wrote:

Copper pot still.........oh hell yea.I want in on this Kip.

dharbolt
Herf-A-Holic

10 years ago

#12

I've aged homebrew and "spirits" in barrels. You need to sample weekly so add not to over power the liquid with oak flavor. Also you need to prime with water for a few days so it will swell and seal up. Need to keep it mostly full for the same reason.

It will leak some with temp swings so keep it somewhere where that won't matter.

dharbolt
Herf-A-Holic

10 years ago

#13

Haoppy to answer any specific questions by pm or text if that's easier.

teedubbya
Herf-A-Holic

10 years ago

#14

drafter wants to know how big the bung hole is for some reason

jjanecka
Herf-A-Holic

10 years ago

#15

I use cubes from old wine barrels for my homebrew. Usually soak them in whiskey for about a week beforw I add them. The problem is that if you're doing beer/wine in a barrel you have to keep them clean as hell with sulphur strips if you want more than a single use.

Using cleaning agents is not near as conducive either because you strip the flavors and what's left of the char on the next batch.

More power to you though.

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