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Curious to hear of any first-hand accounts of getting wine barrels fresh with lees intact and putting beer directly into them. Obviously it's a gamble. Has anyone done this, and if so what were the results? How was the quality of the wine producer who used the barrels before you?
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Hey Steve,
I'm curious about this as well.
I think the most interesting results would come from a winery making natural wines (very minimal sulfites, no added yeast, etc).
Definitely a case of wanting to inspect the barrels/winery before jumping in.
There is a small winery near us that would fit the bill, but they rarely ever get rid of the barrels, and when they do, I believe there is quite a long wait list.
-GGerard
Forest and Main Brewing Company -
Yeah man. I'd think it would have to be emptied, delivered and filled within 24-48 hours. I guess the time frame is the big question; like how long before the barrels turn into aceto-chambers or if mold can develop in that environment.
I suppose trial and error are the great teachers, as usual.Comment
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