Also on a side note... Traq's carmelization most definitely comes from their copper boiling kettle and not from their wooden fermenters. The wooden casks definitely add some flavor but I fail to see how wood carmelizes fermenting beer
Just to play devil's advocate, I would think vanillin would enhance caramel flavors.
Quote from: johnf on July 01, 2011, 07:27:53 PMJust to play devil's advocate, I would think vanillin would enhance caramel flavors. I thought Traquair used old barrels wouldn't yield much of much into the beer anyway. But yeah, a fresh barrel would also leech trehalose and other bits in that might enhance it.