Hi all,
I am looking to buy a wine barrel to make sour style beer in. I've found one I'd like to buy but I have a couple of questions>
How long is too long between when it had wine in it to when I fill it with wort? The one I have found is a burgundy-style barrique, 228L for $220. It had wine in it until late november and if I got it I plan to use it within the next few weeks?
Also, what is the best way to prep these for the wort cleaning wise?
I'm sure I would be able to use it, but if it's too long between having anything it I suppose it might be wiser to wait for a fresh one and not stress too much about the cleaning process. If that's the case does anyone know anywhere in particular I can tee up a fresh barrel straight out of the winery?
I'd be glad to hear from anyone who has used or uses wine barrels with any tips they can pass on too?
I am looking to buy a wine barrel to make sour style beer in. I've found one I'd like to buy but I have a couple of questions>
How long is too long between when it had wine in it to when I fill it with wort? The one I have found is a burgundy-style barrique, 228L for $220. It had wine in it until late november and if I got it I plan to use it within the next few weeks?
Also, what is the best way to prep these for the wort cleaning wise?
I'm sure I would be able to use it, but if it's too long between having anything it I suppose it might be wiser to wait for a fresh one and not stress too much about the cleaning process. If that's the case does anyone know anywhere in particular I can tee up a fresh barrel straight out of the winery?
I'd be glad to hear from anyone who has used or uses wine barrels with any tips they can pass on too?