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Barrels are also available in a number of different volumes. Typical volumes of wine barrels are around 228L (60 gal) and may vary slightly depending on region and cooper. Professional breweries generally use barrels of this volume and larger. For homebrewers, filling a barrel of such volume can be a bit more tricky and may require a group effort and/or many brews. Some smaller barrels are available for homebrewers via craft distillers (among other producers). These barrels which can be found in the 5-15 gallon range provide an attractive option for homebrewers though some special considerations may be needed.
First, smaller volumes mean a greater surface area to volume ratio. This means that both flavor extraction from the barrel will be faster and O2 pickup will be greater (as oxygen penetration is tied to the barrel's surface area). Both of these factors make these small barrels attractive to craft distillers as they can shorten the aging time for certain flavor developments, but for the homebrewer looking to produce long-ages mixed-fermentation beers with no barrel flavor impact to supportive barrel character rather than strong barrel character this is not ideal. The barrel character can be partially stripped by repeated use and soaking with water. Because many of the small barrels available to homebrewers are derived from distileries and therefore may be more likely a heavier toast level, it may take longer to remove the character of the woodand a progression of beers may be needed to make the barrel appropriately neutral for long aged sour beers <ref> [http://www. Continuingstitcher.com/podcast/basic-brewing-radio/e/082715-barrel-progression-experiment-40269155 Basic Brewing Radio barrel progression]</ref>.
Second, the staves of smaller barrels are generally thinner allows greater oxygen permeability. So smaller barrels, both by surface area to volume ratio and by generally thinner staves, allow greater O2 transfer to the beer than larger barrels. Homebrewers may wish to counteract this O2 transfer by waxing smaller barrels <ref> [http://www.funkfactorygeuzeria.com/2012/02/paraffin-waxing-barrel.html Funk Factory Barrel Waxing] </ref>.
Chips - Oak chips maximize surface area and have less variability in the depth of toast. Oak chips are not ideal because if the brewer is after flavor contribution chips will be more one dimensional and if the brewer is not after a wood flavor contribution, oak chips will give faster flavor extraction than other options and will therefore not give the other benefits of oak as well as other products.
Cubes - Oak cubes are readily available to brewers. They offer greater toast complexity and a lower surface area to volume ratio than chips. (reference Vinnie's dimebags, amos oak in primary)
Rods - Rods offer a similar product to cubes however the surface area to volume ratio is even smaller. In addition, rods (and lumber) are the primary source for alternative woods. [http://www.homebrewersassociation.org/how-to-brew/resources/conference-seminars/?type=info&msg=3 See John Gasparine's 2013 NHC presentation for on alternative woodaging] (AHA membership required).
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