A hogshead, a firkin at a time

[Manngold]

I have just read this thread for the first time (not sure how I missed it), but it is an excellent read. Your write up of the brew day is really clear and flows really nicely.

Very, very interesting.

[Cobnut]

I’ve been loitering on JBK for a year or so (peeking over the fence before that), but only just found this thread.

Having spent a day brewing with https://www.littleearthproject.com/ last summer I’m becoming rather interested in wild beers and barrel ageing and just came across this thread.

What a story!

Seeing as I only brew 20 or so litres at a time, not sure how I’d fill a 225L barrel...maybe a collaboration project for the HB club?

Thanks for sharing such an awesome story.

[McMullan]

You can get much smaller oak barrels, from 1L up, but a new one takes time to condition for long-term ageing. You can spend up to a year or more before it's ready for long-term ageing. 10L is a nice entry size. Easier to handle and maintain its ideal environment too. And small enough to hide away and forget

Edit: I hope I didn't come across as down playing bellebouche's wonderful project. Very few of us could emulate what he's achieved and I hope he continues to achieve his brewing goals. He's a genuine innovator. A fresh oak barrel has no history therefore no nuanced character. No unique profile to impart something special. Just oak, basically. And lots of it. Oak, that is. Don't ask me how I know A new barrel takes time and effort to get where it needs to be. And most of us (those willing anyway) can achieve that, to a rewarding level.

[Cobnut]

I hear what you’re saying, McMullen. Maybe I could pursue both in parallel?

A small barrel for personal brews.

And a big collaboration barrel for sharing with like-minded folk at my local HB club: I’ve already planted the seeds of an idea of around 10 of us brewing the same beer to fill a single 200L or so barrel for ageing. Then splitting the proceeds, perhaps over a few years.

Both could be fun and interesting!

[Jocky]

Great project this - very inspiring. I doubt I'll have the time or space to nurture barrels in the future, but this thread is certainly inspiring me.

[Cobnut]

<snip>...A fresh oak barrel has no history therefore no nuanced character. No unique profile to impart something special. Just oak, basically. And lots of it. Oak, that is. Don't ask me how I know A new barrel takes time and effort to get where it needs to be. And most of us (those willing anyway) can achieve that, to a rewarding level.

I'd be interested to hear of the steps taken to get a barrel ready to take a beer for ageing.

[McMullan]

Sacrifice beer, in my experience. The first few beers, if stored for months, are likely going down the drain. Just a few days in a 'green' barrel is enough to ruin a beer. Once hydrated/sealed, the barrel needs to be kept filled. I've heard of people storing fresh oak barrels full with citric acid for extended soaks. It might be worth ageing a red wine in one that's been through a few extended soaks.

[Bad 'Ed]

How do they prepare casks for sherry? Distillers use old sherry barrels to age whisky and I imagine other spirits must be the same. I've heard of people charring them but I don't see how that would reduce flavour....

[Bad 'Ed]

Turns out Google still works. They apparently use them as FVs.

"Unlike makers of table wine, Sherry producers make strenuous efforts to avoid wood flavours in the wine. New barrels are no use for Sherry as they give off unwanted tannins and woody flavours. Once a new butt has been made it will be used for up to 10 years to ferment wine before it will be deemed suitable for ageing Sherry".

https://www.sherry.wine/sherry-cask/blo ... herry-cask