I only brew a Saison and open ferment. I rack out of my fermenters with a good amount of residual sugar left to get that sexy carbonation I so love.
They are racked into a 'maturation' tank for 2 weeks before being primed with new yeast and sugar and bottled conditioned for 8 weeks.
I need to increase capacity but can only afford a new fermenter. In order to save cost, can anyone see any reason why I couldn't just rack out of fermenter into oak for two weeks. Steam cleaned and sparkly barrels (as much as a barrel can be) then out to bottles. I add yeast anyway so any bugs picked up will be outcompeted during conditioning; any oxygen pick up will also help the bottle re-fermentation and finally any bugs could possibly develop complexity if cellared (time will tell)
I'm not specifically looking for wood character just cheap! I live in the south of France so have LOADS of barrel options.
Destroy my idea in 3, 2, 1 and go.
ZDM
They are racked into a 'maturation' tank for 2 weeks before being primed with new yeast and sugar and bottled conditioned for 8 weeks.
I need to increase capacity but can only afford a new fermenter. In order to save cost, can anyone see any reason why I couldn't just rack out of fermenter into oak for two weeks. Steam cleaned and sparkly barrels (as much as a barrel can be) then out to bottles. I add yeast anyway so any bugs picked up will be outcompeted during conditioning; any oxygen pick up will also help the bottle re-fermentation and finally any bugs could possibly develop complexity if cellared (time will tell)
I'm not specifically looking for wood character just cheap! I live in the south of France so have LOADS of barrel options.
Destroy my idea in 3, 2, 1 and go.
ZDM
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