I am planning on buying three 2 gallon buckets to use as secondary fermenters. The idea is that after my 6 gal batch of beer has completed primary fermentation in a single carboy, I will split it up into three smaller buckets where I can do slight variations on them. For example: Split 6 gal of red ale into 3 buckets 1) Leave one alone 2) Dry hop one 3) Oak one I thought about taking it one step further and blending the buckets so I could end up with 6 different variations (left alone, dry hopped, 1/2 dry hopped, oaked, 1/2 oaked, and dry hopped + oaked). This would allow my to maximize my experimentation with a single batch to give myself better feedback on how to proceed with the recipe/style in future batches. For stouts I would experiment with different varieties/quantities/combinations of coffee, oak, bourbon, vanilla beans etc... Has anybody done this before or have any advice on the matter?
I would not recommend using buckets as they have a higher permeability of oxygen. I would go with the 3 gallon Better Bottle were I to do it. Also, you will probably end up with maybe a 6 pack of each after you do the splitting and blending.
Do what you like, just know that the oak will require a Better Bottle or glass so that you don't oxidize you beer. It's fun to split up a batch no matter what you plan to do.
For 2 gallons, I guess you could get one of those table top barrels for aging spirits at home and leave it in there for about 22.38 hours
I've had a Flanders Red in a 5 gal barrel for almost 8 months...I wish I hadn't done such good job trying to keep Oxygen out : ) Cheers, brother.
I appreciate the feedback. I understand that plastic permeates oxygen more than glass, but what is it that's particularly bad about oaking in a plastic bucket?
Oaking usually takes more time than you want beer spending in a permiable container. Most people oak for 4-8 months.
Are you a fan of oxidation? If so buckets are your ticket to secondary in. IMO splitting the batch post fermentation isnt worth the effort and risk of oxidation, but this is coming from a guy whose secondary is a corny.
How susceptible to oxidation are you really in a bucket? I haven't used a bucket (or secondary) for a long time, but I don't remember the oxidation living up to the paranoia it seems to have. For one gallon you can get away with using Oak chips or even dust (see wine kits), and get your Oak character much quicker. And for dry hopping the contact time is fairly short too. I wouldn't plan to keep the beers in your cellar for years. Drink em as soon as they are carbed up. Evaluate your experiment and then move on. If you are concerned with oxidation why not bottle a couple that never see the secondary. Use carb tabs for only 2-3 bottles. Then compare that to the secondary that got no hops or oak. Then you're learning a whole lot in one batch.
I am totally new to oaking and haven't done it yet, but I have read of instances where ~2 oz oak cubes has overpowered a beer in just a few weeks. This is why I initially wasn't concerned about my brew being in a bucket for too long. Is there a problem with attempting to impart oak flavor in a short period of time like this?
