Aging in Maple Syrup bourbon barrels

Discussion in 'Homebrewing' started by DB-1, Jul 18, 2019.

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  1. DB-1

    DB-1 Initiate (0) Nov 28, 2017 Michigan

    Thanks for the clarification telejunkie. I ended up buying silicone bungs with breathers, assuming there will be some additional fermentation due to the syrup. I’m going to drill two holes in my wood bungs to purge the barrel with Co2 and then do a sealed transfer.

    The Porter gets racked into the first one tomorrow while I’m boiling an oatmeal stout for the second. Thinking I’m going to brew a top up batch as soon as the stout is finished fermenting l. I’ll use mostly Maris Otter with a bit of Crystal and chocolate. Both beers overlap with those malts and that way I shouldn’t alter my flavors or color much if I can brew something that lands between them.

    There is still a part of me paranoid of infection, so I think I’m going to drain the syrup, pasteurize it again, then pour it back in right before I purge and rack.
     
    #21 DB-1, Aug 1, 2019
    telejunkie likes this.
  2. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    Sorry, didn't answer your question about topping up...I'm pretty lazy and feel like beers that I'm aging in my barrel is fairly forgiving styles (like imperial stouts) that can take some oxygen and absorb it without too much detriment. So I usually either buy a 6-pack of a beer of similar style and just pop the bottles/cans (so used Long Trail's BBA Unearthed for the last imperial stout I brewed to top off with) and just pour them in or if I have the sister beer on tap (made from the same wort), I will just use a measuring cup and in the bung hole it goes.
     
    #22 telejunkie, Aug 1, 2019
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