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Oak barrel ageing question

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  • Oak barrel ageing question

    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,
    Last edited by robbo007; 02-08-2016, 05:04 AM.

  • #2
    You will need to add yeast and a priming sugar to the beer before you bottle it.

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    • #3
      You may also want to consider that it has been observed that barrel aging reduces the amount of residual CO2 in the beer. http://www.themadfermentationist.com...nded-sour.html

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      • #4
        ok great thanks. I'm little worried about the beer spoiling but then again reading up on stuff back in the UK some breweries used to leave their barrels outside to age.

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