Barrel aging

Brewing Processes
1

So, I’m gonna get a couple 8 gallon whiskey barrels, and brew a winter warmer for next winter.  Couple questions.

The distillery is bottling today, the barrels will sit for a week until I can pick them up, then about a week 'till I’ll brew.  Any problems?

Also, I’m think of putting in barrel post fermentation, and letting it age till, November, when I will keg and carbonate.  Thoughts?

2

No problem if the barrel sits for a week or three.

Putting your beer in a fresh dumped barrel for 6 or 8 months seems like a bad idea to me - it will pick up a too much character, and you’ll have to blend it back or age it a long time to make it drinkable.  I wouldn’t go longer than a month in a fresh dumped barrel, and you STILL might need to blend it.  But maybe you like a stronger whiskey/oak character than I do.  I would fill and then taste it after a week, and on a weekly basis after that.  I’d also recommend picking up a bottle of the whiskey that was in the barrels so you can dose it in the keg if you feel it needs it.

3

Thanks for the quick reply Tom, as you can imagine, I’ll be in Woodinville next Saturday…

4

That was my guess :slight_smile:

5

This Top Ten Barrel Aged Beer list is from America’s Top Ten and from the results of the 2011 U.S. Open Beer Championship.

  1. Kentucky Bourbon Barrel Ale – Lexington Brewing, Kentucky
  2. Jai Alia White Oak IPA - Cigar Brewing, FLorida
  3. Humidor IPA - Cigar Brewing, Florida
  4. Velvet Merkin- Firestone Walker Brewing, California
  5. Bluegrass Brown, Thunder Canyon Brewery, Arizona
  6. Old Jack - Ram Restaurant & Brewery
  7. Cherry Stout - New Glarus Brewing
  8. Tart Lychee  -  New Belgium Brewing Company
  9. 21st Amendment Ale  - Court Avenue Restaurant & Brewing
  10. Beastie Barrel Stout - Barley Island Brewing

I recently purchased a Woodinville barrel and want to do some barrel aged beers. I was thinking about an Imperial Red Ale with a healthy hop character.