Barrel aging time?

Discussion in 'Homebrewing' started by tbone0542, Dec 10, 2012.

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  1. tbone0542

    tbone0542 Initiate (144) Dec 9, 2011 Illinois
    Beer Trader

    My buddies and I just got done brewing an imperial stout. We got a 20 gallon barrel that we dumped it into about a month ago. Any advice as to how long we should keep it in the barrel for? Any advice would be appreciated. Thanks
    Cheers

    T-Bone
     
  2. harrymel

    harrymel Initiate (0) Dec 15, 2010 Washington

    Taste as you go and then decide when it's done. There's no rule. I did a stout in a 15Gal bourbon barrel for 73 days - not long enough now that I think about it. Have a BW that's been in a barrel for three months now, and will likely keep it there for another 9 months.

    It's really up to you. just taste it every few weeks.
     
  3. tbone0542

    tbone0542 Initiate (144) Dec 9, 2011 Illinois
    Beer Trader

    Thanks a lot for your info. This is out first attempt at barrel aging so your help and experience is really appreciated.
    Cheers

    T-Bone
     
  4. bulletrain76

    bulletrain76 Zealot (579) Nov 6, 2007 California

    What type of barrel is it? This could make all the difference.
     
  5. tbone0542

    tbone0542 Initiate (144) Dec 9, 2011 Illinois
    Beer Trader

    Its a bourbon barrel from Ceder Ridge distillery in Iowa.
     
  6. atomeyes

    atomeyes Disciple (382) Jul 13, 2011 Ontario (Canada)
    Beer Trader

    better question:

    did you really call yourself t-bone?
     
    ColForbinBC and PangaeaBeerFood like this.
  7. PangaeaBeerFood

    PangaeaBeerFood Initiate (0) Nov 30, 2008 New York

    Depends on what you want from it. The bourbon will seep into the beer within a few weeks, if you're just looking for a boozy kick, but if you want actual wood and barrel notes, it'll take 4-6 months or more.
     
  8. yinzer

    yinzer Initiate (0) Nov 24, 2006 Pennsylvania

    I think that this is a pertinent question to the thread; for those of you that have a lot of experience with barrels, how often do you get the flavors (oak, spirits, oxidation - ratio) that you were expediting? Or at least when you started?

    I've only done one BA myself, but I tasted a good bit of HB barrel aged beers. And they seem to be no where as boozy and in general more refined than there chip/cube counterpart.
     
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