Dukes of Ale

WTT Pin lock Corny for a Ball Lock.  I can bring it to the next meeting.

Hello all.

I’ve been reading Jeff Sparrow’s book Wild Brews and he talks a great deal about oak aging of Belgian Flanders and Lambic beers.  I think a nice compromise would be to use oak cubes (not chips or shavings).  Unfortunately, you don’t want any real oak flavor to come off the cubes, so you’ve got to “use” them first for something else and then start using them for these beers.  They mention that used wine barrels are preferred over new barrels for beer production.

So, if anybody has any oak cubes that they’ve used for wine and are willing to part with them, I’d love to use them for Belgian Flanders and Lambic style beers, and also Belgian and French farmhouse ales…

Thanks!

Todd

I’m getting into brewing beers with Brettanomyces and after reading much of “Wild Brews”, I’m realizing I really need to age in wood. I’m not in a rush yet, but I’m very interested in exploring this option. I know I should really go with the 3000Gal Tuns that Rodenbach uses to make sure the oxygen exposure is minimized, but I don’t have room for that much oak….

Okay, I will kick this one off too!

WANT:  Free Brew Sculpture, preferably Todd’s…LOL!

Cheers! Rob

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