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If it is freshly does then just use it. I'm Aging a saison in Chardonnay bbls right now. The character from the Chardonnay really compliments the saison.
FYI, I hear there is a type of bacteria that is added white wine bbls that produces a malolactic acid IIRC correctly. I recently added some very dry saison to some white wine bbls and the beer did continue to ferment in the bbls. I have no idea how accurate this info is. I tried to do some Internet research but could not find anything.
Quote from: majorvices on May 21, 2012, 09:06:24 pmFYI, I hear there is a type of bacteria that is added white wine bbls that produces a malolactic acid IIRC correctly. I recently added some very dry saison to some white wine bbls and the beer did continue to ferment in the bbls. I have no idea how accurate this info is. I tried to do some Internet research but could not find anything.I cannot confirm this, but I do know that in cider making, (and possibly in white wine making) malo-lactic bacteria are added after fermentation to convert malic acid present in apples to lactic acid. I would guess this is what you are referring to.
I'm looking for a Chard barrel...what size do you have and where did you buy it?I recently tried a Saison that was aged in a Chard barrel that I really liked. The oak tannins work very well with the esters and phenols in the Saison.