I have a 4.5 Gallon oak barrel arriving soon. Full of beer. My plan is to use it to oak age my own once I've drunk whats in it.
I've not used oak or chips before, and see some posts that leaving it too long on chips overpowers it.
Do you think I may have this problem with barrel ageing?
I would either be ageing it to serve straight from the cask, or then rack it to a keg, depending on what I have free.
Ok so I'm going to have a go at this recipe but I'm not sure about the final steps due to the process I currently use. When I brew the beer is fermented and once this is complete I syphon it to either bottles or barrels, add a little priming sugar and leave it to prime and clear. Obviously to do the priming part I need a certain amount of yeast in the beer.
If I make this recipe and rack the beer after fermentation so I can add the oak chippings for a few weeks and then transfer to my barrel or bottles afterwards will there be sufficient yeast left in the beer to prime it or not.
Enter your email address to join: