Our brewery in Cork city, Ireland, is considering a high gravity
stout aged in Irish Whiskey barrels to commemerate Cork
city as European city of culture in 2005.
any suggestions on the following;
1) conditioning time in the barrel
2) temperature at conditioning in the barrel
3) barrel preperation prior to filling
I know barrel aging is popular with american micros but has
anybody used Irish Whiskey barrels?
rgaret
Cork, Eire
stout aged in Irish Whiskey barrels to commemerate Cork
city as European city of culture in 2005.
any suggestions on the following;
1) conditioning time in the barrel
2) temperature at conditioning in the barrel
3) barrel preperation prior to filling
I know barrel aging is popular with american micros but has
anybody used Irish Whiskey barrels?
rgaret
Cork, Eire
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