Questions before I buy staves for again

[Kormik]

Hello All,

My first real post here (So scared Ill get yelled at after reading so many others getting yelled at for asking questions that have already been asked!)
I have searched and I am not finding the answers to these questions so thought it was time to ask.
My still parts are on the way so trying to get all my ducks in a row so I can hit the ground running when it gets here...

First question:
When aging oak outside like the barrel makers do for for 2 - 4 years, What happens when birds poop/pee on them?
It must soak into the wood and that is not coming off when its sanded, just curious on that point.
I was going to start aging some oak boards on top of my shed's metal roof but we have so many birds where I live, just curious.

Second Question:
Has anyone used these before for aging?
https://www.homedepot.com/p/JEALOUS-DEV ... /319375133
8 lbs. Premium Smoke Whiskey Barrel Wood Blocks, 100% Natural Wood Chunks - Ideal for Smokers, BBQ, and Grilling
I can get that for about $11 us at my local hardware store and seems to be the cheapest I can find to get used staves.

Third question:
I am sure this one has been asked but have not found a good answer to this yet.
Used barrel staves, will it do the job as good as a new piece of aged oak for the home distiller?
I ask because I see many many people using and liking to use used barrel staves for aging and I know the normal rules is to use once and discard as it will not do the job fully the next time. So are these good enough for us to use at home?
My only thought is since we are using all sides of a piece we are utilizing the wood much more fully than the full size barrel could?

Thanks for any help you guys can provide!
- MA

[TwoSheds]

Some good questions and I'm sure others will chime in, but here's my thoughts.

First question:
When aging oak outside like the barrel makers do for for 2 - 4 years, What happens when birds poop/pee on them?

Probably. I'd guess mice move into any voids as well. My guess is as part of the coopering process (making of the barrel) all 6 sides of the board are likely cut or planed off exposing cleaner wood. Not positive but certainly the ends and edges are worked, the inside gets charred (at least for bourbon) which only leaves the outside which is probably rolling around a dirty Rickhouse floor anyway.

Second Question:
Has anyone used these before for aging?
https://www.homedepot.com/p/JEALOUS-DEV ... /319375133

I have read about folks using barrel chunks marketed for smoking and it should work as long as that's the only thing in there! Some will warn you about the amount of end grain in short cut pieces but in my opinion the bigger question is the total surface area which you will want to keep in the ballpark of a barrel (or maybe a bit above if you are going for an accelerated aging schedule.)

Third question:
Used barrel staves, will it do the job as good as a new piece of aged oak for the home distiller?

If it's a single-use barrel and you cut/sand back to bare wood and re-toast and re-char it will be very close to unused oak. I broke down a barrel and have been doing this sometimes with good results.

I know the normal rules is to use once and discard as it will not do the job fully the next time.

The rule for bourbon, yes. Must be a new, charred, American oak barrel, but never discard! A lot of scotch and other spirits are aged in ex-bourbon barrels and most barrels get multiple lives with their previous contents contributing (though sometimes minimally) to the next spirit (or even beer or wine.)

But they do have less and less barrel flavor to contribute each time. That's good if you're going for long aging and don't want the oak to overpower the spirit.

Good on you aging your own wood! Get some pre-aged to get you started even if it's old chunks and start learning your gear and techniques (especially cuts) and you'll be off to a great start!

TwoSheds

[EricTheRed]

On the point of reuse.
I use staves. 15cm x 2cm x 4cm
Mix new toasted, new toasted and charred, and re charred used ones
Find it gives a wider flavour profile

I'll reuse several times then they go to neighbour who smokes a lot of meat.

You gotta find what works for you. Good thing is that it takes quite a few runs and aging to figure that out.

Oh. Age as long as you can keep your paws off. ;D

[Kormik]

Makes a lot of sense, thanks guys for the info.

[jonnys_spirit]

I purchased one of these, broke it up into staves, and stacked out in the yard. I'll cut down one stave at a time - maybe two - into finger sized pieces.. Running the wood through a chop-saw and table saw as needed... Mostly removing nasty bits and exposing the fresh stuff... Toast as desired and fill a large ziplock with the pieces segregating the different toast profiles so I can keep it straight. If I'm charring, I just char the fresh cut wood.
https://www.homedepot.com/p/26-in-Dia-x ... /202314761

I've also purchased various barrel heads from Etsy for some diversity and also fruit woods / BBQ chunks that I then split/cut to useable size...

A little goes a long way and the oak I have will probably last me forever as well as the fruit woods..

I'll also save my used wood and reuse it - maybe re-char it too or soak a jar full of fingers in wine or something interesting.. Dosn't take much to stock up on a number of options..

Cheers,
jonny

[Kormik]

Thanks Jonnys_spirits,

I ran to home depot at lunch today and ended up picking up a box of the:
8 lbs. Premium Smoke Whiskey Barrel Wood Blocks, 100% Natural Wood Chunks - Ideal for Smokers, BBQ, and Grilling
They are already chopped to 4" pieces and seem in great shape.

I know I want to get my hands on some French Oak, some Maple and a stave or 2 of a wine barrel for some options for down the road but this will get me started for sure.

[MooseMan]

Just to add, used staves removed from aged Bourbon are great to go into a newly made Rum for a second life!

Then into the BBQ coals, or pizza oven for a third life.

[kiwi Bruce]

I use used Bourbon staves. First use, in a new Scotch Whiskey, I go by taste and color, I'm going for an "over oaked " taste. As the spirit ages this taste diminishes dramatically. After about two weeks I remove the new, once used stave pieces, and replace with second time used pieces. These give the vanilla flavors to the spirit. I store my once used pieces in a large mason jar with a little sherry wine to keep them wet. After the stave pieces have been used twice, I dry them out and re-toast and re-char them. I count these as "new oak" again and add them, with never used stave pieces, into new spirit. I will use these pieces up to six times and still have fine results. These body staves are only good for Scotch aging (and maybe Rum), for Bourbon I use the wood from the head staves as these have not been as heavily charred as the body staves (so they won't leek) and give a good astringent, true Bourbon flavor. I've found the body stave pieces to be too weak for Bourbon.

[Dutch41]

Thanks Jonnys_spirits,

I ran to home depot at lunch today and ended up picking up a box of the:
8 lbs. Premium Smoke Whiskey Barrel Wood Blocks, 100% Natural Wood Chunks - Ideal for Smokers, BBQ, and Grilling
They are already chopped to 4" pieces and seem in great shape.

I know I want to get my hands on some French Oak, some Maple and a stave or 2 of a wine barrel for some options for down the road but this will get me started for sure.

Hello Mr. Kormik, I saw this at Home Depot as well and purchased it. I was just wondering if you re-toasted and charred the wood or used it as is? How is it working for you?, thanks, Dutch...

[Tōtōchtin]

Hello All,

My first real post here (So scared Ill get yelled at after reading so many others getting yelled at for asking questions that have already been asked!)

Never let some clowns hold you back from asking questions. Maybe think before you ask, but ask away!
Tōtō

[Kormik]

I have used one of the chunks already and turned out great.
I split the piece to be 1" x 1" x 4" and then sanded all sides.
Then charred all sides heavily.
Then soaked for about 2 hours in water.
Then added it to the bourbon in a jar for 3 weeks so far.
(I added it to just store bought bourbon and that was not the best flavor as and attempt to bump the flavor up a bit and try using these)

Worked great. added great color as well as flavor so far.
Tasted it last night actually.

[kiwi Bruce]

I was just wondering if you re-toasted and charred the wood or used it as is? How is it working for you?, thanks, Dutch...

Because you have no idea how the barrel has been treated, and it could have come into contact with some nasties, Rat poop being the least of your worries, clean it up. Sand the outside of the stave wood down to clean wood and rasp the old char off the inside. If you have an idea what you'll use it for re-toast and re- char it to what you'll need. If you have no idea yet what you'll use it for or if you know what you want but don't know how to get there...pour yourself two fingers of your favorite spirit, settle down with the "whisky section of HD" on your computer and spend an evening doing some research on what others have done i.e what goal did they have in mind and how did they prep their wood to get there. I wish you a very pleasant evening...Kiwi