9 replies to this topic

[armagh]

Considering taking the plunge (again) and buying a 5 gal. barrel. It will be used for sour beers. Read a lot of discussion about the differences between U.S. oak and French oak so the intention is not to rekindle that discussion. The question I have is whether French oak is worth the $100 price difference(s) I am seeing for the purpose I have in mind. Any thoughts appreciated.ETA: Crap, can't even spell the title correctly.

Edited by armagh, 19 January 2012 - 01:32 PM.

[Genesee Ted]

Yes and no. It will be very strongly oaky for the first few beers through it, but after some time, that will fade away and you are just left with the oxygen permeable container you desire.

[HVB]

Have you considered a used spirit barrel for your sours? You may need to run a beer or two through it to get the spirit flavor out, but after that you will have a nice place for sours. And it "should" be cheaper.

[HVB]

Shouldn't American Oak be stronger than French?

Yes. French will also have more vanilla.

[armagh]

Have you considered a used spirit barrel for your sours? You may need to run a beer or two through it to get the spirit flavor out, but after that you will have a nice place for sours. And it "should" be cheaper.

Forgive my ignorance, but are spirit barrels available in 5 g. sizes? I always thought they were larger.

Edited by armagh, 19 January 2012 - 01:57 PM.

[MtnBrewer]

Considering taking the plunge (again) and buying a 5 gal. barrel. It will be used for sour beers. Read a lot of discussion about the differences between U.S. oak and French oak so the intention is not to rekindle that discussion. The question I have is whether French oak is worth the $100 price difference(s) I am seeing for the purpose I have in mind. Any thoughts appreciated.ETA: Crap, can't even spell the title correctly.

For 5 gallon batches, I think you're better off using oak cubes and a dowel than using a barrel. You don't really want a lot of oak character anyway and I think with a 5 gallon barrel or firkin, you're going to get a lot of oak given the amount of time the beer has to remain in the barrel. If you can get a big barrel, now you're talking but I don't really think a small one is worth it, especially for sours.

[HVB]

Forgive my ignorance, but are spirit barrels available in 5 g. sizes? I always thought they were larger.

Yes they are. I have a 7g one from Rye Whisky and I have seen then from 3-15G. They are start around $100. I do agree with what Mtn said and chips, cubes or spirals are a real nice alternative.

[BlKtRe]

For 5 gallon batches, I think you're better off using oak cubes and a dowel than using a barrel. You don't really want a lot of oak character anyway and I think with a 5 gallon barrel or firkin, you're going to get a lot of oak given the amount of time the beer has to remain in the barrel. If you can get a big barrel, now you're talking but I don't really think a small one is worth it, especially for sours.

I've got to agree with this. Time and volume is key. Sour/wild beer need lots of time. I have sampled all types of oaked beers that is referenced as oak bombs. Meaning that the beer is oak forward, rough, and tannic. Oak should be a pleasant, balanced flavor. When oak is balanced and is a layer the most important qualities of the oak profile also become apparent. Such as vanilla or even coconut. It should be rounded and smooth. This will also let in layers of other aspects of the beer such as the yeast, malt, and to a degree hop profile.

[drewseslu]

In general I like American (usually Missouri) for a balanced oak flavor, French oak usually comes across as a vanilla bomb to me. When it comes to funk, though, that's a different animal.