Mr. No-Tip
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I have a 100l wine barrel with lambic in it, but I'm looking for a bug free barrel for wood aging "normal" beers. Second hand barrels in 100l or less or a bit hard to find, and have risks around bugs already being in the wood.
I'm thinking about getting a new American oak barrel, but do recall reading some issues around using brand new barrels for beer. Is it just a matter of keeping contact short till the barrel matures? Should I get it charred or toasted? Issues if I can't get either? Would it be a good idea to splash some cheap spirits around first?
Advice appreciated.
I'm thinking about getting a new American oak barrel, but do recall reading some issues around using brand new barrels for beer. Is it just a matter of keeping contact short till the barrel matures? Should I get it charred or toasted? Issues if I can't get either? Would it be a good idea to splash some cheap spirits around first?
Advice appreciated.