tag:blogger.com,1999:blog-8066877917844499643.post1885057112076619310..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: The Fill: Wine Barrel Flanders RedThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8066877917844499643.post-20579522933782976882009-12-14T14:57:20.434-05:002009-12-14T14:57:20.434-05:00I would probably steam the oak first because Brett...I would probably steam the oak first because Brett loves oak, assuming it is fresh/clean wine there shouldn't be much risk of infection from there.<br /><br />Captain Lawrence does a great wine barrel aged smoked porter. Anything Belgian would work as well, as would many other American styles. Wine is not as assertive as bourbon or other spirits, so I would try it in a more subtle beer (skip the Imperial Stouts and the like).<br /><br />1-2 oz of oak is a good place to start, you can always add more if needed. The longer you can age it the more complexities you will get.<br /><br />Good luck brewing, should be fun.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15076356546059496042009-12-14T13:41:15.074-05:002009-12-14T13:41:15.074-05:00thanks for the respone. what type of beer would y...thanks for the respone. what type of beer would you think would lend well to this type of wine/oak treatment if i were to stay away from the sour? porter is one of the first that comes to mind, but what are your thoughts? and do you need to treat the wood after soaking somehow or is there no risk of infection due to the alcohol of the wine?Unknownhttps://www.blogger.com/profile/08059272023640419674noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90185432118087883102009-12-14T09:44:33.881-05:002009-12-14T09:44:33.881-05:00You certainly could (and I certainly do) age a bee...You certainly could (and I certainly do) age a beer on oak cubes soaked in wine (or any other alcohol for that matter). I would also add a cup or two of wine, to boost that character, since are not soaking the wood for years before adding it to the beer. You could also skip adding the wild yeast and bacteria if you don't want it to be sour/funky. That said, of course both of these changes would have a profound impact on the character of the beer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36930640883750167322009-12-14T09:16:47.447-05:002009-12-14T09:16:47.447-05:00I know this is an old thread, but i was wondering ...I know this is an old thread, but i was wondering if you could pull this off somehow with just soaking some oak cubes/chips in some wine for a while and then putting the oak into secondary with the beer. would it be a sour or could you avoid that?Unknownhttps://www.blogger.com/profile/08059272023640419674noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31000864145364476182008-11-19T18:52:00.000-05:002008-11-19T18:52:00.000-05:00Check out "The Plan" linked right at the start of ...Check out "The Plan" linked right at the start of the post, it contains the outline recipe that everyone tried to follow. For the most part people did a good job, but a couple people made minor mistakes or couldn't get the right ingredients. <BR/><BR/>With 60 gallons being blended some minor errors in 5 or 10 gallons shouldn't make a noticeable impact on the entire batch.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61153327079762820422008-11-19T18:30:00.000-05:002008-11-19T18:30:00.000-05:00This sounds fantastic! I'm curious... did everyon...This sounds fantastic! I'm curious... did everyone brew from the same recipe? Would you mind sharing it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62284590844034329652008-11-10T22:40:00.000-05:002008-11-10T22:40:00.000-05:00Yeah, the lactic acid bacteria and wild yeast from...Yeah, the lactic acid bacteria and wild yeast from the two already soured batches will slowly ferment the sugars from the other "clean" batches. In addition to tasting good (sour and funky) we need to wait for the gravity to stabilize, so we don't risk over-carbonated beer. <BR/><BR/>During aging the beer will also pick up oak and wine aromas from the wood and mildly oxidize.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-64658165025508718192008-11-10T22:01:00.000-05:002008-11-10T22:01:00.000-05:00So, it's to finish fermenting and age in the barre...So, it's to finish fermenting and age in the barrel over the next year or will you judge when to bottle by taste?Arnhttps://www.blogger.com/profile/14320614178763935603noreply@blogger.com