Good stuff, it can take an incredibly long time for barrel aged beers to carbonate. How is the flavor profile, has it changed much since 1 1/2 months ago as well?
A buddy of mine gave a a couple of pounds of old whiskey barrel chips he uses for smoking. I was thinking about soaking them in some bourbon to kill off any bugs, and putting then into the secondary for a week - What's everyone think??
I have aged two beers, an 8% Porter and a 7.5% Red in a 10 gal whiskey barrel from a local small batch distiller. I kept it wet between the two with a bottle of Jim Beam Devil's Cut. Both sat for 30 days and they are both nice and smooth, Vanilla notes along with a nice mild bourbon flavor on the back end. The only issue I am having is getting them to carb properly. Bottles take forever and force carbing has left little head and more of a Casked level of carbonation. Not bad, just unusual to not ge the carb levels up. BTW I have done both recipes before without the barrel and they carbed perfectly.
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