Barleywine barrel chips

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Permalink Reply by Crusader-Rob on May 17, 2016 at 9:17am

Dont use the chips. Use the cubes.

and bulk age, dont individually cube the beer, it creates a nucleation point for yeast/carbonation, and it stirs up the yeast sediment etc.

If you bulk age you can botle it up when the wood character is at a level you like.

another suggestion is to soak the cubes in a spirit like whiskey or bourbon or something like that, to add an additional character to it. I've done this with imperial porters and stouts, and it comes out nicely. You add the liquor as well. (Just enough spirits to cover the cubes, and sit in a jar or something for minimum of two weeks)

something along the lines of 1.8 Grams per litre of cubes should be nice.

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Permalink Reply by andrei cotiga on May 17, 2016 at 9:23am

Thanks Rob. So a possible schedule would be along the lines:

2 weeks primary; 3 weeks secondary and wood cubes at some point enough to get the desired flavour and then bottle prime, age for another 2 months or more.

Did I get it right?

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