Does anyone have experience with new oak fouders for beer, or specifically American oak fouders from American Fouder Crafters? We have a 30 bbl on order. I am expecting that the first batch will pick up some oak flavor fast, but I wanted to see what other people's experiences are. I am thinking of doing a 7.5-8% farmhouse ale on brett, first thing, to soak up the strongest oak. I figure that might need to come out in 1-3 months and then I could go to the sour red ale that will live in there from then on and be solara'd.
Input?
Input?
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