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Not sure to be honest. The barrels I have were first used for bourbon and some port, then used for whiskey so loads of flavour
Adding wood chips
- Thread starter Leon103
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Not sure to be honest. The barrels I have were first used for bourbon and some port, then used for whiskey so loads of flavour
stz
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Wood chips are ... Like when barrel ageing beer you want a few things to potentially happen.
- The flavour of whatever was in the barrel infuses into the beer.
- The beer interacts with the wood.
- The beer interacts with oxygen.
- The beer interacts with any organisms resident within the wood.
- The beer spends some time maturing.
Chips pretty much give the interaction with the wood only.
If you like that sort of flavour then great, but it isn't the same as a bourbon barrel aged product.
I find that they taste too much like wood tannins.
I've used chips (less is more, contact time matters, they give flavour readily, time helps break that flavour down somewhat, the main one is tannin).
I've used barrel chunks wet with cask strength spirits (lovely, the larger chunks limit the amount of wood character in proportion to the spirit contribution).
I've used barrels which is the full interaction with oxygen, potential organisms and so on.
In true barrel ageing in large barrels the relative volumes mean they don't get too 'woody'. They are much more forgiving and the contribution is more nuanced and influenced by oxygen, the natural ageing of the beer used and what was once in the barrel. I'm excited to fill this one next week!
- The flavour of whatever was in the barrel infuses into the beer.
- The beer interacts with the wood.
- The beer interacts with oxygen.
- The beer interacts with any organisms resident within the wood.
- The beer spends some time maturing.
Chips pretty much give the interaction with the wood only.
If you like that sort of flavour then great, but it isn't the same as a bourbon barrel aged product.
I find that they taste too much like wood tannins.
I've used chips (less is more, contact time matters, they give flavour readily, time helps break that flavour down somewhat, the main one is tannin).
I've used barrel chunks wet with cask strength spirits (lovely, the larger chunks limit the amount of wood character in proportion to the spirit contribution).
I've used barrels which is the full interaction with oxygen, potential organisms and so on.
In true barrel ageing in large barrels the relative volumes mean they don't get too 'woody'. They are much more forgiving and the contribution is more nuanced and influenced by oxygen, the natural ageing of the beer used and what was once in the barrel. I'm excited to fill this one next week!
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strange-steve
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Put the chips in a jug, pour over a little boiling water (just enough to cover them), leave for 10-15 mins, strain off, done 
An Ankoù
Landlord.
Here back in them there back woods, we rinse the barrel and then burn a bit of sulphur in it. Seems to work. Do you want me to send you some?
Oh and Penderyn is 60% hype and marketing and 40% half-decent whiskey. We have the same stuff over here- it's marketed on loyalty to your Celtic roots!!!! Give me a decent bottle of Talisker or Lagavulin any day of the week.
Oh and Penderyn is 60% hype and marketing and 40% half-decent whiskey. We have the same stuff over here- it's marketed on loyalty to your Celtic roots!!!! Give me a decent bottle of Talisker or Lagavulin any day of the week.
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I’ve used oak chunks from Malt Miller a few times now, after the first use I’ve added them to rum, sherry and a whisky!! And stored them for 6 months for the liquor to soak into them before using again.
Generally a half bottle 350ml to soak and add to a 20L batch of beer with the chunks in the secondary fermenter and only need 2x weeks of ageing. To give a good taste.
To sterilise I boil in a little water to create steam for 5 minutes.
At moment I’ve a Sherry Red Ale, and a Glenfarclas Imperial stout
Generally a half bottle 350ml to soak and add to a 20L batch of beer with the chunks in the secondary fermenter and only need 2x weeks of ageing. To give a good taste.
To sterilise I boil in a little water to create steam for 5 minutes.
At moment I’ve a Sherry Red Ale, and a Glenfarclas Imperial stout
