oak barrels
#1
Posted 16 October 2009 - 03:21 PM
#2
Posted 17 October 2009 - 07:18 AM
#3
Posted 10 May 2010 - 09:08 AM
#4
Posted 22 May 2010 - 09:00 AM
Shipping = Yikes!I will go with the 1-2 ounces of oak chips when I get jonesing for oaked flavors.great reviews! 100% positive.... i may purchase one and report back
#5
Posted 22 May 2010 - 10:36 AM
the spiral cut dowels should do the job nicely as wella small barrel like that is pretty high on the surface yo liquid ratio it would get really oakey quickly, personally it's be more appropraite for spirit aging IMO.Shipping = Yikes!I will go with the 1-2 ounces of oak chips when I get jonesing for oaked flavors.
#6
Posted 22 May 2010 - 10:54 AM
I've used 5 gallon barrels for beer before and been very happy with the results. You do need to have 2 beers ready at the same time to go into the barrel because the first one won't be in there very long, 3-4 weeks tops. Once you're past the first beer though the 2nd one could be in there 2 months. I'd never use a barrel that small for wine, to much at risk. The smallest I'd use for wine is 13 gallon barrels and even at that size you need to keep an eye on things.the spiral cut dowels should do the job nicely as wella small barrel like that is pretty high on the surface yo liquid ratio it would get really oakey quickly, personally it's be more appropraite for spirit aging IMO.
#7
Posted 22 May 2010 - 11:10 AM
I was assuming wine , oopsbeer I can see working better, especially a biggieI've used 5 gallon barrels for beer before and been very happy with the results. You do need to have 2 beers ready at the same time to go into the barrel because the first one won't be in there very long, 3-4 weeks tops. Once you're past the first beer though the 2nd one could be in there 2 months. I'd never use a barrel that small for wine, to much at risk. The smallest I'd use for wine is 13 gallon barrels and even at that size you need to keep an eye on things.
#8
Posted 22 May 2010 - 11:24 AM
Well this is the WM&C forum You nailed it though, first thing I ran through my 5 gallon barrel was an impy stout, then a barley wine, then a DIPA. After that run I can leave stuff in it for a couple months without concern. I split a 10 gallon batch of a Belgian Pale and I have to say I liked the oaked one more than the non-oaked one. I've had something in that barrel for the last 3 years so at this point it's more of a holding vessel than an oak imparting vessel. I've been kicking around the idea of souring itI was assuming wine , oopsbeer I can see working better, especially a biggie
#9
Posted 15 July 2010 - 03:35 PM
#10
Posted 15 July 2010 - 08:47 PM
+1i'd be leery sending money across teh border.
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