Barrel question

[CoopsOz]

hornedrhodent wrote;

The only way us southern hemisphere, warm climate folks get oak is to buy chips from a home brew shop at a horribly exorbitant price or buy a half a barrel as a plant pot at a horribly exorbitant price.

Have ya had a win yet mate? I'm still buying the 200g bags for $8.00 at the home brew shop as well. There has to be a better way!

[Big J]

Have ya had a win yet mate? I'm still buying the 200g bags for $8.00 at the home brew shop as well. There has to be a better way!

Try these guys: http://www.oaksolutionsgroup.com/pages/locations.html" onclick="window.open(this.href);return false;" rel="nofollow

I contacted their Cape Town office and the lady was really helpful. First she gave me some of their 'sample packs' with a bunch of different products to try out. Then she gave me a few kgs of chips for free. She said they have open bags (normally selling only 18kg bags) that they can't sell, so she would just give them to me. It helps that I'm not too far from their office, don't know if its the same for you guys in Oz. Good luck.

Cheers,
J

[fusla]

Muckanic, about the two "precision" temperatures...you were right. There is an optimum temperature at which to toast the wood. It is at this temperature that all the good vanilla, etc. flavor components are formed. Raising it higher than this temperature only serves to burn these compounds away. However, US law mandates that whiskey barrels must be charred (i.e. exposed to direct fire), so the cooperages toast them at the ideal temperature, and then char them briefly (at a higher temperature) for as short a period as possible. I've even heard a couple of people in the industry say they would get rid of the actual charring step if it weren't required by law.


Anyway, hi! Despite this post, I have only a basic knowledge of distilling - especially home distilling - so I'm sure you'll be seeing a lot of stupid questions from me elsewhere.