Barrel Aging- Do's and Dont's

Discussion in 'Homebrewing' started by DoubleYourD, Jun 12, 2014.

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  1. DoubleYourD

    DoubleYourD Initiate (0) May 13, 2014 Colorado

    When it comes to barrel aging there seems to be just as much nuance involved as the brewing process itself and while people enjoy wood aged beers it doesn't seem like they truly understand the effort and risk that it includes. I have been involved with beer at a home brewing and professional level for quite some time now and I still barely have a grasp on it. I understand some of the flavor profiles of different wood types, I know it takes time, I know its a job of its own to keep the barrel maintained, and from what I've heard there is a ratio between ABV and its ability to be held in a barrel, and more so, its ability to be bottled afterward.

    What are some of your experiences, both in a amateur and professional setting? What kind of wood/styles have turned a good product? Barrels, staves, spirals or chips? And what are some bad experiences the rest of us can learn form?
     
    #1 DoubleYourD, Jun 12, 2014
  2. GreesyFizeek

    GreesyFizeek Grand High Pooh-Bah (6,026) Mar 6, 2013 New York
    Pooh-Bah Trader

    I feel like this would probably be better posted in the homebrewing forum.
     
    #2 GreesyFizeek, Jun 12, 2014
    blue-dream and Mongrel like this.
  3. WelshBrewer

    WelshBrewer Initiate (0) Mar 17, 2013 Oregon

    I've uses Chips, and now have an 8G Woodinville Whiskey Barrel and (2) 15G Dads Hat Rye Whiskey Barrels, all I can say so far is no bad experiences and some damn good beer.
     
    #3 WelshBrewer, Jun 12, 2014
  4. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    I can't add anything to this topic from experience, but have you done a search of this Homebrewing forum yet? There are threads that discuss this topic from time to time, and a lot of very good comments are made. I recall that one of the brewers (owner?) of The Bruery (I think) has also contributed.
     
    #4 PapaGoose03, Jun 12, 2014
  5. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Chips lend their flavor rapidly, in my experience, and can add a one dimensional, tannic, note. If I used them again, I might try a couple different types, perhaps with different toast levels, and I would monitor the flavor daily every couple days or so, until it was where I wanted. Most would probably say you are better off with cubes, staves, spirals, or actual barrels. That's about all I got on the topic.
     
    #5 pweis909, Jun 13, 2014
  6. DoubleYourD

    DoubleYourD Initiate (0) May 13, 2014 Colorado

    I have not done a thorough search of the Homebrewing forum as of yet. And I believe I made the topic a little too broad. Was looking for more of practical application in a professional setting, not at home.
     
    #6 DoubleYourD, Jun 13, 2014
  7. JebediahScooter

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

    #7 JebediahScooter, Jun 13, 2014
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  8. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    Yeah, I guess I'm not getting what your asking.. If you aren't looking for help in brewing a beer and barrel aging, what are you looking for?

    Are you a professional brewer, that doesn't have a grasp on wood aging?
     
    #8 FATC1TY, Jun 14, 2014
  9. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I think the worst thing that can happen is that there's an infection in the barrel and that will put bugs in your beer. Sometimes these beers come out unexpectedly amazing. You just have to add the word sour to the name of your beer. I don't see it so much as risky for any brewery to run an oak line, so much as it is expensive and time consuming. The possibilities are endless.

    As for ABV, there's a vein of brewing that says you have to make a heavy-hitting RIS, barley wine, or old style beer to have it condition well. Sours and lambics are definitely able to disprove this theory. I'm not sure where you want to go with that.
     
    #9 inchrisin, Jun 14, 2014
  10. jae

    jae Initiate (0) Feb 21, 2010 Washington

    Wild Brews has a good section on barrels.
     
    #10 jae, Jun 14, 2014
    DoubleYourD likes this.
  11. DoubleYourD

    DoubleYourD Initiate (0) May 13, 2014 Colorado

    Novice to professional brewing just looking for some insight.
     
    #11 DoubleYourD, Jun 14, 2014
  12. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    I recall a website of a used-barrel supplier in one of these threads that had a good write-up on one if its pages about this topic. I think I saved the link but can't find it now, so I'll keep looking. Maybe someone else will recall the thread in this forum from 6-8 months ago (I think), or if you do a search about barrel suppliers then maybe it may turn it up.
     
    #12 PapaGoose03, Jun 14, 2014
  13. JebediahScooter

    JebediahScooter Initiate (0) Sep 5, 2010 Vermont

    #13 JebediahScooter, Jun 14, 2014
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