Using Denny’s Wry Smile Rye IPA Extract Kits, I’ve got 10 gallons bubbling slowly away in my cellar. When ready I plan on aging in a 10 gallon bourbon barrel from TuthillTown Spirits.
Plan on aging for 6 to 8 weeks in the barrel. Any head space I’ll fill with a distilled spirit.
Can anyone see any flaws? Or have suggestions?
I’m not sure I would worry about headspace, I think adding a spirit to this would make the IPA boozy and unpleasant. Do you have the ability to purge it w/ CO2 if you are worried about oxidation?
I also would suggest dry hopping after the barrel age (or in the barrel at the end of the aging), as close to packaging as you can get.
Thank you for the reply. Ok, I’m rethinking the distilled spirit idea. I really worry about getting an infection.
I’ve contacted a couple of the craft brewers that age their beers in used whisky barrels and they age for 6 months to a year.
I do not have a way to purge with CO2.
Great interview here on barrel aging. https://byo.com/stories/item/1274-profe … rrel-aging
