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Dr smurto, in the lotto thread you mention this stout and the barrel. I understand Oak salves ( timbers) in the brew, but is it easy for you to elaborate on the stout, in the keg (air etc). I have a 10 litre excellent keg, port then wine, to cut a long story short still in use. Stout in the keg?
I'm very interested in this and would appreciate any comment
Cheers BB

I see no reason why you couldnt put beer into an oak barrel.

Something as strong as a RIS should be ok.

I'd be washing the keg thoroughly and probably going as far as to hit it with some SO2 to sanitise it properly before adding the beer.

I used new oak staves. This gives more oak flavour faster. Old oak that has been re-used a few times takes much longer to impart the same amount of oak flavour so you many need to be patient. That said, a 10L barrel with have more oak contact that a single stave in a 19L keg.

Where do you get new oak staves, and is there anything that needs to be done to prepare them for use?

squirt try some of the wine suppler industry people on the east coast
also use american oak it isnt as srong as french
the only thing that may be nessacary is to soak it in a weak sanitiser before use
i was thinging along the lines of shaving shards off the stave and adding these to the conditioning time

Hi all, I'm going to get my oak from a barrel cooper who has his business nearby. With my 10 litre barrel how to I stop air getting in whilst using or is this about filling up, allowing to mature then bottling all?
Cheers BB

Barrels aren't air tight which is one of the reasons they are used.

How that will affect a high alcohol beer like a RIS in the long term is a good question.

Methinks some research is needed BB. You taking one for the team?

Yes I will Big Dave, it'll be some fun (only 10 litres). I'll start a brew over the weekend as the colder days should help. I was thinking of sealing the barrel joints with wax, but could ruin the barrel therefore won't. Will report on progress.
Cheers BB

barrelboy
sorry just reread your post if you are worried about leakage fill the keg with water and let it stand for a month this will give the oak time to aborb the moisture and swell to seal the staves again

flush your 10 litre oak keg with CO2 before you fill it
if you are requireing cak conditioned ale then you must consume it within a week
every time there is a brew dispensed there will be atmosphere entering (oxygen) beers enermy
othetrwise i am sure that there could be some sort of CO2 adapted to push the brew out and keep it stable

Ta Speedie. Not worried about leakage as all fine there. It's the air but as an experiment I'm working on that.
BB

After 15 days at 18 degrees and steady FG, will fill the keg and bottle tomorrow. Plan to leave keg in cool place for 6 months.
Cheers BB

how is the brew going bb

All appears to be going well thanks speedie. Only 18 days in the keg and bottles but I did sample a bottle after 12 days, bloody nice with good promise but maturity a must. I drilled a hole through the cork for the airlock filled with sanitizer.
Cheers BB

any update on your brew?

Thanks for enquiry Speedie, I haven't tested another brew yet, probably another 2 weeks, but keg still looking good. CheersBB