Re: Charring

[chris.ro...@gmail.com]

Hi Clay

I have been using my barrel for a few years and still have a sample of my first batch. The barrel does not seem to age my brew anymore. What is your expected effective life for the barrels to give good aging? 

Cheers

Chris

Sent from my HTC on the Telstra Mobile network

----- Reply message -----
From: "Clay Johnston" <artsandcra...@gmail.com>
To: <white-oa...@googlegroups.com>
Subject: Charring
Date: Thu, Jul 24, 2014 00:49

I make my barrels by hand and don't have the sophisticated equipment to 
control exact temperatures in the charring process. I char the barrels by 
making a fire of white oak scraps, which helps to give even more flavor 
than just plain heat and then shovel the fire into the barrel and roll it 
around. I use my experience of aging whiskey, tequila and rum and go for 
the char which has always worked best for me which is a fairly heavy char. 
I really only have three chars; light, medium and heavy. At your service 
Clay Johnston 

On Friday, May 17, 2013 12:16:45 PM UTC-5, nota...@live.com wrote:
>
> I was curious as to why you default to a heavy char on your barrels?
>  
> Is it because of the short time span needed to pull the flavor off the 
> barrel?
>  
> If the short time frame is the reason would it be pointless to ask for a 
> lighter char or would a lighter char make for a diffrent flavoring?
>  
> I honestly am new to barreling and still researching what to buy.
>  
> Thanks in advance.
>  
> -Jon
>

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[Clay Johnston]

Hi Cris, the effective life of a barrel varies, because of the amount of time used, the number of times it was rinsed out while being stored etc. It sounds like your barrel has become neutral as it’s called but a neutral barrel without any finish coat is still a valuable tool. Wine, whiskey and other spirits can be left in a neutral barrel for several months or years and oxidation will take place through the pores of the wood and the spirits will become thicker or more viscous with a more intense flavor. If you cannot use a neutral barrel yourself check into some wine making sites, they are always on the lookout for barrels in good condition that have become neutral. At your service Clay Johnston   

 wrote:
>
> I was curious as to why you default to a heavy char on your barrels?
>  
> Is it because of the short time span needed to pull the flavor off the 
> barrel?
>  
> If the short time frame is the reason would it be pointless to ask for a 
> lighter char or would a lighter char make for a diffrent flavoring?
>  
> I honestly am new to barreling and still researching what to buy.
>  
> Thanks in advance.
>  
> -Jon
>

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[Chris Rothwell]

Thanks Clay. I will never get rid of my barrel. I enjoy pouring a shot out of it even if it has become neutral. Thanks for the info. You have a great product and service. Cheers

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