Results 1 to 9 of 9

Thread: Oak Aging

  1. #1
    Join Date
    Aug 2004
    Location
    Soldotna, AK
    Posts
    44

    Oak Aging

    When Aging beer in oak barrels, what is the optimal temperature that this should be done? I have 2 choices, my walk in, which is 36F, or in the brewery, which averages 60-65F.
    Just curious what others are doing.
    Zach Henry
    St. Elias Brewing company
    Soldotna, AK
    www.steliasbrewingco.com

  2. #2
    Join Date
    Nov 2003
    Location
    Kernville, Ca USA
    Posts
    201

    Talking not an expert but....

    Im not an expert on this, but myself and other brewers that I have visited store at brewery temp 60-65. I hope this helps you out...

  3. #3
    Join Date
    Mar 2003
    Location
    Nashville
    Posts
    651
    Both. Cold temps will squeeze the beer out of the wood, and warm will draw it in.
    Linus Hall
    Yazoo Brewing
    Nashville, TN
    [url]www.yazoobrew.com[/url]

  4. #4
    Join Date
    Aug 2004
    Location
    Soldotna, AK
    Posts
    44

    oak barrels

    I was more wondering if it would be detrimental to store the beer in the 60's for an extended amount of time.
    Zach Henry
    St. Elias Brewing company
    Soldotna, AK
    www.steliasbrewingco.com

  5. #5
    Join Date
    Jun 2007
    Location
    Syracuse NY USA
    Posts
    182
    I have stored beer in an oak barrel in my brewery for up to 4 weeks with no ill effects. I know others who store at brewery temperature for longer, alot longer, and the beer has been fine.
    Tim Butler

    Empire Brewing Co.
    Syracuse, NY

  6. #6
    Join Date
    Jan 2008
    Location
    Fredericksburg, VA
    Posts
    341
    If you store it where the temperature goes through some swings, the oak character will develop faster and the temp swings drive the beer into and back out of the wood.
    -Lyle C. Brown
    Brewer
    Camelot Brewing Co.

  7. #7
    Join Date
    Apr 2005
    Location
    Dallas, TX
    Posts
    147
    Nobody seems to be leading you astray here. If you're more concerned about the beer microbiologically, store it cold/cool (unless you're making a sour ale, then leave it out). If you want more oak character either leave it out or move it in and out of the cold.

    So...as usual...it depends.
    Fighting ignorance and apathy since 2004.

  8. #8
    youngbuckbrewer Guest

    oak Barrel Aging

    We have been aging beer in bourbon casks at 60-65F for as long as a year or more and found that the extraction of the barrel flavors into the beer are better at this temp. We have also just done oak aging with some IPA's and other strong beers and had no ill effects at all. The oak acts as a protective environment for the beer even at room temp. It depends on the barrels origin also, but warm temps are best for flavor from the barrel. Cold temps for barrel aging aren't really worth the effort unless you are going to age it for years.


    Michael Uhrich
    Carter's Brewing
    Billings, MT

  9. #9
    Join Date
    May 2008
    Posts
    56
    Will at Cambridge Brewing in Cambridge MA has a ton of oak in his basement (more like crawlspace!) and it got HOT down there. Perhaps he's added some temperature controls down there more recently, but his wood aged stuff was great even when battling the heat.

    Geoff
    Geoff DeBisschop
    Evolution Craft Brewing Company
    Delmar, DE

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •