Hi all,
We're a small 2.5 BBL micro brewery and testing out ageing in oak barriles. We put our porter in for 3 months and its got some loverly new flavours from the barrel. Its been stored around 15-17 degree's celsius.
Question will the yeast survive the process (or even longer) as we still carbonate in bottle naturally. Would we need to add anymore years for bottle carbonation? Or just straight to the bottle from the barrel?
Thanks,
We're a small 2.5 BBL micro brewery and testing out ageing in oak barriles. We put our porter in for 3 months and its got some loverly new flavours from the barrel. Its been stored around 15-17 degree's celsius.
Question will the yeast survive the process (or even longer) as we still carbonate in bottle naturally. Would we need to add anymore years for bottle carbonation? Or just straight to the bottle from the barrel?
Thanks,
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