10L Oak Barrel

[sub82]

We have been given a handmade 10L oak barrel as a present and would be keen to get it up and running for an Xmas beer.

Does anyone know what we need to do before a beer can go into it. I know it'll need to be soaked in water to swell the wood but what is the next stage? Does it need sterilization or should it be filled with a strong beer?

Can it be used multiple times to age different beers?

Thanks,

Chris

[Will_D]

Has the inside been charred?

It is specifically for wine storage?

Has it been varnished or oiled on the outside or just natural?

Assuming its OK to fill with beer/wine I would first add about 5 liters of water with about 4 campden tablets disolved. Give the cask a good steeping for a few days then drain, rinse and fill.

Fill with what? You may as well use what you intend to fill it with. New casks will impart a strong flavour quickly to a beer/wine so keep testing. As the cask matures the flavour impact will be lessened.

If you want to store the cask empty for periods of time just filll ( and keep full) with water and add a couple of CTs.

[Rossa]

Sounds like it's not suitable. I'll look after it for you> (that is meant to be a devil)

[sub82]

Has the inside been charred?

It is specifically for wine storage?

Has it been varnished or oiled on the outside or just natural?

I don't know but will ask.

The people who ordered it for us know that we brew beer and had it purpose built for beer storage/serving.

I would say it is natural - there appears to be no surface treatment.

Fill with what? You may as well use what you intend to fill it with. New casks will impart a strong flavour quickly to a beer/wine so keep testing. As the cask matures the flavour impact will be lessened.

If you want to store the cask empty for periods of time just filll ( and keep full) with water and add a couple of CTs.

Sounds good - we'll maybe split a batch between a carboy and the barrel for flavour comparison.

[sub82]

Haha Rossa - that's awfully considerate of you!

[sub82]

Just on the charred question - is it necessary for it to be charred/toasted or is that more to do with personal preference for the final flavour profile?

[Will_D]

Its a whiskey thing!

New American white oak casks are always charred ( as are beer casks ) it allows the staves to be bent ( from the heat ) but also it will then impart a certain flavour to the contents.

It is not a big deal but if you can look inside the cask with a small torch and you may see that it is charred.

You cannot make a trad. cask without some form of heat!

[sub82]

Ah cool - thanks Will! It's currently sealed but I'll find out from the maker.

[Greg2013]

Ah cool - thanks Will! It's currently sealed but I'll find out from the maker.

Maybe when you are asking the maker you could provide us here with there details as i am sure some of us would be interested in some of these, i know i wood 

[sub82]

Definitely! I'll get on it and get some details.

[sub82]

Just thought I'd post a picture of the keg. I should have more details by the end of the week.

[sub82]

Yep! 

Definitely the most original present we were given!

[sub82]

Ah yeah - eagle eyes!!!

[irish_goat]

Where is the opening? Can't seem to see one in the photo other than the tap.

[sub82]

Yeah - there isn't one yet. The wooden tap is only for display so we've to let him know what we want and he'll put it in for us.