Re: Oak Barrels
- From: Joe Sallustio <joe_sallo@xxxxxxxxxxx>
- Date: Sun, 13 Dec 2009 16:27:49 -0800 (PST)
On Dec 7, 11:07 am, John Bleichert <syb...@xxxxxxxxxxxxx> wrote:
On 2009-12-07, Christopher Helms <Chrishelms...@xxxxxxxxx> wrote:
Has anybody ever tried to do a secondary in one? They sell them for
home wine makers and there are methods for keeping them sanitized
between batches of wine but I've never seen anyone selling them for
home brewers. Is there any reason why oak or some other hardwood
wouldn't work for beer?
I would be more likely to add sanitized oak (or other wood) chips to a
secondary for that vanillin-ish oak effect. If I wanted it ;-)
--
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The heat from below can burn your eyes out!!
I have barrels but use them for wine. Beer barrels were lined with
tar as I recall. I have added oak chips to stout in the final minutes
of the boil to good effect. If you are looking for a barrel try
Vadia, they are the best relatively inexpensive barrel available in
North America as I see it. Barrels are nothing like carboys, they
require constant care and feeding...
.
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