Well, finally took the leap

furball · Post by **furball** » Tue Mar 14, 2006 2:54 am

And the wife is going to crown me with them after I gave her flack about getting a new blender/mixer. I bought 2 new 2gal oak casks from gibbsbrothers. So every one that has bought their caskes from them, how have your products been aging? are you satisfied? These are the charred casks, anyone do the toasted?

Furball

Bujapat · Post by **Bujapat** » Tue Mar 14, 2006 7:23 am

Simply a question of translation... I have no special distillation dictionnary!!!

What's exactly the difference between charred and toasted?

This is not (!) a newbie's question, but a french speakin' one !!!

Brett · Post by **Brett** » Tue Mar 14, 2006 7:34 am

i think toasted is brown like toasted bread and charred is a little more black

KatoFong · Post by **KatoFong** » Tue Mar 14, 2006 7:37 am

I was wondering the same thing, Bujapat. I don't use barrels, myself. No space for them in an apartment.

Edit: actually, with a little creativity, I could probably find a place for them. I could use a few barrels to prop up my mattress or something. It'd be like having a loft, except full of alcohol.

stoker · Post by **stoker** » Tue Mar 14, 2006 8:01 am

I have place but no money, neither I know the answer

The Chemist · Post by **The Chemist** » Tue Mar 14, 2006 8:40 am

Does this help?

toasted = grille (accent ague over the "e")
charred = carbonise (also with accent ague, past tense)

Post by **golden pond** » Tue Mar 14, 2006 9:38 am

The only down fall I have with my 2 three gallon charred kegs is it made made my liquor taste too damn good to stay out of, I drawed off a 1/2 pint twice last night and drinked both.

I'll buy bigger ones this summer.

furball · Post by **furball** » Tue Mar 14, 2006 3:01 pm

The difference in the two styles is that the charred barrel is actually charred to the point that it has a layer of charcoal, and if done properly this layer is activated. This will allow some purification of the spirits to occur over time. Behind this layer is a band of caramelisied oak components( tannins being converted to vanillian compound, sugars to caramel for the color).
The toasted barrels are heated on the inside that they are toasted like a piece of bread, you get the color and flavor components of the wood but because there is no carbon present you don't get the purification action of the other barrels.
I am guessing that the effects between the two stlyes are relativly slight so that if you had a bad batch going in, then there is a high likely hood that what comes out isn't going to be much improved. Now if you have a batch going in that is outstanding already then it maybe the difference between it coming out as a five star product, or you can start a new religion with this nectar of the gods.
Golden pond, that just made the anticipation get much worse!

Furball

Bujapat · Post by **Bujapat** » Wed Mar 15, 2006 9:40 am

Thanks, Furball... it seems clear now!
Here in Belgium, I only found toasted american oak barrels... I plan to buy some 50l one to age my whiskey!

stoker · Post by **stoker** » Wed Mar 15, 2006 10:14 am

Bujapat wrote:Thanks, Furball... it seems clear now!
Here in Belgium, I only found toasted american oak barrels... I plan to buy some 50l one to age my whiskey!

and let it age for 50 years and show it to your grandchildren.

Bujapat · Post by **Bujapat** » Thu Mar 16, 2006 9:16 am

Stoker,
First, I didn't find smaller then 50 l, which would be full after ± 10 runs.
Second, I'm 43... So I don't think I'll let age my stuff for 50 years...
My grand children would learn to make it if they want to drink it!

Hillbilly Rebel · Post by **Hillbilly Rebel** » Sat Mar 18, 2006 10:09 am

Stoker, I agree with Bujapat, I don't have 50 years! Young whippersnappers!