Hey everyone,
I have done plenty of barrel aging but have never messed around with fermenting directly in the barrel. I have fermented a French Saison in a white wine barrel and my plan was to use my bulldog to pull as much yeast as possible out of the barrel before pitching brett and letting it sit in the barrel for months/years.
My problem is I didn't seem to remove much yeast from the bottom of the barrel. What are your thoughts on letting the beer age in the barrel it fermented in with the yeast from primary fermentation? My gut tells me this is a bad idea and maybe I should rack the beer to a stainless tank, chill and remove as much yeast as possible, hot rinse the barrel then refill with relatively brite beer before pitching bugs and aging.
What are your thoughts? Much appreciated.
I have done plenty of barrel aging but have never messed around with fermenting directly in the barrel. I have fermented a French Saison in a white wine barrel and my plan was to use my bulldog to pull as much yeast as possible out of the barrel before pitching brett and letting it sit in the barrel for months/years.
My problem is I didn't seem to remove much yeast from the bottom of the barrel. What are your thoughts on letting the beer age in the barrel it fermented in with the yeast from primary fermentation? My gut tells me this is a bad idea and maybe I should rack the beer to a stainless tank, chill and remove as much yeast as possible, hot rinse the barrel then refill with relatively brite beer before pitching bugs and aging.
What are your thoughts? Much appreciated.
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