Has anyone had any experience working with Maple Bourbon Barrels. I just sourced a bunch of Maple Bourbon barrels. I'm not sure how to attack these barrels regarding maintenance & sanitation. Usually, I just treat my oak barrels with 160 degree water. And they almost always get a mixed culture. I want to keep these "clean" and not waste any of the maple character. I don't have steam as an option. The place I got them, told me to keep them in my walk-in cooler until I fill them. Any advice would be greatly appreciated.
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Maple Bourbon Barrel Maintenance & Sanitizing Question?
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Originally posted by gitchegumee View PostI'm fairly certain that to be called Bourbon, the casks must be charred oak. Maple doesn't make sense.Brad Primozic
Owner/Brewer
Insurrection AleWorks
Heidelberg, PA
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Do not have experience with maple bourban barrels but we have a maple bourbon RIS in barrels.
Maybe rinse with hot water once to knock the maple out (unless you want crazy fermentation)? We added our maple at flameout if you want the maple flavor.
And then you could dump a bottle of that bourbon back into it and roll it around for a few days/weeks to get your flavor back. Use the maple thats made from aging?
Otherwise I would just be worried about all that fermentable in the barrel with (most likely) some brett and whatever else would love to munch it in your barrel aged beer.
Either way, fill them soon!
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