13,703
edits
Changes
no edit summary
Andy Parker from Avery Brewing Co., in discussing non-sour beer in barrels, says that they get a complete extraction of flavor from barrels within 2 months. After four months, effects from oxidation can be detected, and after twelve months the more porous barrels display heavier effects from oxidation. Parker recommends removing the beer from a barrel based on the effects of the oxidation of individual barrels (in sour beer, this could have an affect on the perception of acetic acid and ethyl acetate, as well as other oxidative characteristics such as sherry notes, depending on the style of the beer) <ref>[http://www.homebrewersassociation.org/how-to-brew/5-tips-barrel-aging-beers-avery-brewing-co/ "5 Tips on Barrel Aging from Avery Brewing Co." Andy Parker on the AHA website. Retrieved 05/10/2016.]</ref>. Sour beer generally takes longer to mature in barrels due to the microbial activity, however this advice might still apply to sour beers in certain barrels that are experiencing too much or very fast oxidation due to being more porous than other barrels.
'''What environmental conditions should barrels be aged in?''' Generally, a humidity level of 40-60% is desirable. This helps decrease the evaporation rate, which helps reduce the amount of oxygen the beer is exposed to. Temperatures should be as stable as possible, however, temperature fluctuations sometimes cannot be avoided, and seasonal changes are thought to be an important part of the extended fermentation of beers such as Belgian [[Lambic]]. Some brewers have reported success with daily temperature swings and hot temperatures above 90°F <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1346012472093630/ Various MTF members. Milk The Funk Facebook thread about Aardwolf Brewing Company in Jacksonville started by Derek Springer. 07/07/2017.] </ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2060833123944891/?comment_id=2060836040611266&reply_comment_id=2060889877272549&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Brandon Jones. Milk The Funk Facebook group thread on hotter temperatures for barrel rooms. 04/15/2018.] </ref>.
'''Should you clean your barrel after every use?''' Jester King reports preferring barrels that get a bit more yeast in them (when using barrels as secondary vessels) and they may use barrels for 2-3 subsequent beers before rinsing out the trub <ref name='Jester King on the Sour Hour, pt.2'/>(~9 minutes in, ~16 minutes in).