Oak Barrells

[sockmerchant]

Hi guys

I am contemplating getting a couple of oak barrels. There are some new 20L ones floating around, but I'd much rather get a 15 gallon one. Thats to reduce the surface area of oak in contact with the beer, reduced oxygen take-up etc etc.

Anyone know where I might be able to track one/some down? Used would be preferable.

The only peoples who seem to have some are Nelson Cooperage... but... I am not willing to part with a kidney in order to obtain one (ie horrendously expensive).

Cheers

 

[Peter Smith]

I also propose a beer_speak_wank   trophy

for the best BS about there brew    ie this kinda stuff

Black with reddish highlights; blooming, dark-beige, mousse-like foam. Aroma: heady mix of espresso, wine-gum, treacle and stone fruit. Palate: dense mouth-feel and toasted marshmallow notes up front; mid-palate shows burnt toffee, black jelly bean, dark cocoa and blackcurrant notes; finishes dry and tart-edged. Overall: intriguing new-world style with roasty flavours ultimately overwhelming the saison characters

Read more: http://www.smh.com.au/executive-style/top-drop/bromancing-the-foam-...

[oliver]

Pinot would be great I reckon

[Hamish Jones]

the option was a white or a red, so after much chin wagging with the wine guru the Pinot said pick me, anyways I have plans for the white one with the wine maker himself some form of super funk Pilsenerish thing all done with wild yeast, yeah this could be genius or a right balls up

[Ralph]

50L is one single brew/ferment for me... I am interested, but dont have the space to do it myself, so this would be the perfect way to get started...

[Stu H]

Ow *somewhat* on topic - anyone know where to buy bulk sour cherries in Auckland? It's coming close to the cherry season, and I've got a couple of fermentors of Flanders Red sitting around looking ready for fruit. 

[Crusader-Rob]

Ralph, do you want in?

On a separate note, when it comes to brewing these sour beers, what sort of recipe would be used? and like above is it a standard US-05 to ferment out, then bugs are added? once bugs are added, what sort of fermentation control is required if any??

Stu, how long have to flanders been sitting around for?

[Stu H]

Hey Rob,

I don't have the brew sheets in front of me, but one is around 2-3 years old, and another is 1-2 years old. Sorry not very precise I know! Both are really "funky", the older one much more sour than the younger. 

[Ralph]

Hey Rob. Yes keen... as you can see by the emails.

[Richard Jack]

Apparently some commercial kitchens have them, they must be coming from somewhere, so you could try gilmours etc.

[Druid]

http://www.davis.co.nz/documents/davis%20catalogue.pdf

Looks like Gilmours only stock Maraschino's 

[Ralph]

Stu. I live on a whole street of sour cherries in Chch... the black birds love them! Not much help to you tho!