Barrel aging time

[magnetic_tarantula]

I didn't see any reference on the site to larger barrels. Any ideas about aging time on 30 gallon barrels vs 15G vs 55G.

[Durace11]

Somewhere on here there is a formula on the surface area increase as the barrel gets smaller. 30 gallon is pretty big but I would always suggest use your senses to figure out when it's done. You are probably fine for over a year with something that large so you have plenty of time to figure it out but taking off an oz or two every six months wouldn't be a crime IMO.

Are you going to be able to fill it all in one go with your triple setup?

[rubber duck]

30-40 days per gallon in a new chard barrel is a rough estimate. If it's a used barrel double that time.

[magnetic_tarantula]

I was thinking over the next 9 months to a year. I would like to do a 100% Malted Barley, my thought was to fill a barrel that I could allow to age over the next 20+ years.

At 3% evap/year it ends up being around 16 gallons - 20years
at 4% evap/year it ends up being around 9 gallons -30 years
At 4% evap/year it ends up being around 4 gallons. -50years

For me I drink roughly a 750 a month. The price on a 30 year SM Scotch is typically in the hundreds of dollar. The price of a 50 year SM is in the thousands. It would be nice to be sipping on that(if there is any left).

I would also like to do that with a high rye Bourbon, high wheat Bourbon, and a 100% Malted Rye.

It looks like it'll be roughly 900lbs of grain.....can't afford that all at once, but if I forgoe my $40 bottle of whiskey a month I should be able to handle it.

[rubber duck]

20 years isn't going to work with a 30 gallon used barrel. As you already pointed out the evaporation is going to kill you. Smaller barrels tend to have a higher evaporation rate. If your going to put something down for that long it's going to need to be a well used barrel and it's going to need to be big. Your also going to need a very cool place to store it. On a once used 30 gallon barrel your looking at 7/8 years.

Here's the good news, if you make good cuts you can get a very good single malt with a used 1/4 cask in a matter of a few years. Much better then the 40 dollar stuff your drinking now.

[Dnderhead]

10 years is the magic number on full size .after that not much happons. over 10 years aging is just bragging rights.
30 gallon barrel aging time is about 3 - 6 years.

[magnetic_tarantula]

Maybe i am misunderstanding what you are saying. To me it seems there is a big difference between Glenlivet 12, 15, 18......as well as Eagle Rare 10/17. I have also had a 12 year and had the luxury to try a glass of 50 year Knappogue, there is a world of difference.

[Durace11]

Scotch is not always kept in the same barrel for it's entire life. They use barrels that have been previously used for other things (port, sherry, etc) so what you are tasting is several different types of barrel aging going on there. Plus, once the barrel has been used for another product you can leave the scotch in there longer due to the wood being partially used up by the previous contents.

Still, filling your barrel is a great idea, just be sure you are keeping track of it's age and oaking so you don't go overboard.

IMO, I'd go solera style and remove a 750ml worth every month and replace it with a white dawg. That should keep it topped up including losses to the angels plus you get to taste test it every month.

[magnetic_tarantula]

I liked the idea of the Solera process, but it seems there are only a couple whiskeys on the market, and it is generally said they are more bland, like a blend. I know that scotch is second use casks(generally Bourbon/Sherry). I might make a Bourbon recipe and after a couple years empty into a second new oak, then make a 100% Barley.

Glenfiddich 15 Solera and a newer Bourbon that I believe reaches the market in the next couple months.