Do brewers re-use barrels multiple times?

Whoops, my mistake. Thanks for the correction!

 

No problem. I was quite surprised to learn Very Mad Cow has been around that long myself.

 

Thanks for the explanation. I don't have any hands-on experience, but I read about it and tasted

Bourbon, particularly, is required to be aged in new barrels. And with the exception of very young distilleries, most whiskies are aged well beyond 3 years. If 3 years or about was the life limit for oak, then there wouldn't be any point in aging it longer, much much longer, as is the case. And the longer the whiskey is aged, the more oak, and whatever its influences are, can be tasted. So I guess it depends on a spirit aged, and probably its proof of entry. That's what I meant by saying that a "3-year-limit" statement seems to broad (to be applied correctly).

 

Take anything you read on here with a grain of salt, it's fun to experiment as a homebrewer. But when you have to drain 65 gallons of bad beer down the drain, that's not fun. I'd ask every brewer you know before attempting what you set out to do. Listen to jamil and check probrewer, too.

 

I would also mention temperature is a huge factor, as well as humidity control.

 

They should just distill dragons milk itself and age it in the barrels it came out of. You just don't finish the beer instead you distill it Schneider and sons did it with eldester aventinus which is awesome.