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Author Topic: I think we put too much in the barrel  (Read 4133 times)

Offline 1vertical

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Re: I think we put too much in the barrel
« Reply #15 on: May 24, 2010, 11:26:40 am »
Oops, I guess I should have said I have never heard of a homebrewer fermenting in a barrel.
How does the barrel flavor compare to just aging in a barrel?
Brew on, Tom
I will try to remember to update this, but FYI, Tom, I have a cask that I added Brett
and sour cherries to, It has been fermenting for some time now.  I am certain that
the Saccromyces that was left in the original beer went to work as well. My bubbler
has been active for a few weeks now.  I harvested 5 gallons of the original fill beer
after 1 month in the oak. I basically secondaried in the Oak....taste is nice and the
oak is fairly noticeable to me anyhow....
A fine is a tax for doing wrong. A tax is a fine for doing well.