New Brunswick Craft Brewers Association

Uncategorized Boards => General => Topic started by: Eric on January 22, 2016, 08:22:26 PM

Title: Oak barrel
Post by: Eric on January 22, 2016, 08:22:26 PM

Hi,

I just received a new oak barrel (5 litters).
First I need to cure the barrel. (Maybe with alcohol?,, to disinfect the barrel).

Second I would like to age red wine to be able to add this flavour in a saison...

How to start???

Do I open some red wine bottle and let this age for a month? And
after I put the saison for x amount of time.

Question is what I should do, I'm scared of infection...and do I put the saison after the primary or secondary?
Tell me your experience because I don't really find the right answer on the net.

Thanks

Title: Re: Oak barrel
Post by: robcoombs on January 22, 2016, 08:47:15 PM

Here is a link I found @Eric (http://nbcba.org/forum/index.php?action=profile;u=2044) byo is a pretty reliable source. I have no experience with barrels but at 5 litres I would assume after you prepped the barrel ading red wine for a few months would do the trick. Someone else may have more info on this. Also, I would likely use it for something like an oud bruin. Where did you get the barrel? 

http://byo.com/malt/item/948-keeping-it-clean

Title: Re: Oak barrel
Post by: Eric on January 22, 2016, 10:08:39 PM

Thanks Rob for the link.

Title: Re: Oak barrel
Post by: Eric on January 23, 2016, 09:56:46 AM

When you will add the beer? After the secondary?

Title: Re: Oak barrel
Post by: robcoombs on January 23, 2016, 10:12:42 AM

Quote from: Eric on January 23, 2016, 09:56:46 AM

When you will add the beer? After the secondary?

This is where I refer to someone with experience. I'm sure you could find some info online.

Title: Re: Oak barrel
Post by: feldmann on January 23, 2016, 11:17:55 AM

I would think if you were doing something clean like a saison you'd want to transfer it into the barrel at secondary. If you left it in the barrel after primary and aged it you'd have to worry about autolysis.