Oak Barrels

Froggy · Post by **Froggy** » Wed Dec 20, 2006 3:39 am

Hi guys,

I found a place near me today that makes oak barrels so I dropped in this afternoon to have a chat about how they make them.

In the shop they had 5L, 10L and 15L "spirit" barrels for sale that are made from new white oak and scorched on the inside. They also make them in any size you want.

I was told when you put your first batch of spirit in them, you should only leave it in for a few weeks and even then the flavour might be too strong. They said if this happens to just dilute it down 50/50 with a batch of non oaked spirit.

So this got me thinking. How long is an oak barrel useful for? Or how many times can it be used?

For my first experiment I would be putting rum in one. After using the barrel once or twice with rum, is it possible to put whiskey in it?

The barrels are also fitted with a stainless tap and filler. Would the same rules apply for the fittings barrels as on stills? Would I have to check to see if they are food grade stainless(316)?

Thanks guys

lawnman · Post by **lawnman** » Wed Dec 20, 2006 4:32 am

where are you located froggy australia usa ?
be interesed in that my self

Rocky_Creek · Post by **Rocky_Creek** » Wed Dec 20, 2006 4:36 am

What they are saying is probably because the barrels are so small. Not many people are going to have extensive experiance with that. Commercial experiance would not apply.

Froggy · Post by **Froggy** » Wed Dec 20, 2006 5:01 am

lawnman, I'm in Brisbane

Rocky_Creek, the size of the barrels is what I was thinking.

The Chemist · Post by **The Chemist** » Sat Dec 23, 2006 2:57 am

What do they make the barrels out of, frogman?

Froggy · Post by **Froggy** » Sat Dec 23, 2006 3:19 am

They told me it was American white oak.

hornedrhodent · Post by **hornedrhodent** » Sun Dec 24, 2006 1:48 am

I wouldn't have thought Brisbane was 'South East Oz' - S.E. Qld perhaps - but then many Queenslanders are unaware of anything 'south of the border' - that's why they refer to us as 'Mexicans'.

Ah - interstate rivalry - it wonderful - NSW was settled by 'convicts', Victoria was settled by 'greedy gold miners' - QLD was settled by 'blackbirders' (slave traders) - SA was settled by 'Capitalists' - WA hasn't been settled yet - NT isn't really a state and keeps getting shat on by Canberra - we dont recognise Tassie because it's not connected to Australia.

What sort of prices are they asking for the barrels? - I'm about 4 hrs south of Brisbane.

Froggy · Post by **Froggy** » Sun Dec 31, 2006 6:58 pm

It depends what you want it too look like. Stains, stands etc

A 15 Litre basic barrel on stand, charred on the inside is about $260.

muckanic · Post by **muckanic** » Tue Jan 16, 2007 9:00 pm

Small bar barrels like the 6L port type seem to be fairly common in Australia, and can be had for less than $100 on Ebay, or new from places like http://www.ibrew.com.au/html/spirits/spiritset.html" onclick="window.open(this.href);return false;" rel="nofollow. Two obvious negatives: an inability to get inside and perform some charring, and the fact that the small size could over-accelerate the barrel reactions. OTOH, I'm more interested in Irish-style whiskey than bourbon, and if I could get some pre-loved barrel that had already held port or sherry, so much the better. I figure 3 months or so of ageing could only do some good, without expecting an authentic professional product. Anyone here with any experience of this approach?

SK · Post by SK » Mon Jan 21, 2008 9:18 pm

Hi Froggy,

Are these the guys you are talking about http://www.bargainbarrel.com.au?

Im trying to track down some american oak to char as per pintoshines method and think these guys would be the best place to get some off-cuts from.

Cheers
SK

Froggy · Post by **Froggy** » Mon Jan 21, 2008 9:57 pm

No, This is the place I was talking about: http://www.rolloutthebarrel.com.au/" onclick="window.open(this.href);return false;" rel="nofollow

They also sell oak chips! Charred and uncharred.

punkin · Post by **punkin** » Mon Jan 21, 2008 11:02 pm

SK wrote:Hi Froggy,

Are these the guys you are talking about http://www.bargainbarrel.com.au?

Im trying to track down some american oak to char as per pintoshines method and think these guys would be the best place to get some off-cuts from.

Cheers
SK

SK, i bought my fifty litre barrell from Roll out the Barrell, i also bought a half a trailer load of oak off cuts from their barrell process for $50.

Ring and talk to em, they're good folks and may not be around too much longer to help

BeOrderingmySecondBarrellSoonPunkin

Rudi · Post by **Rudi** » Mon Jan 21, 2008 11:10 pm

Did they tell you they were shutting up shop Punkin

SK · Post by SK » Mon Jan 21, 2008 11:11 pm

Thanks for the replies, I will give them a call.

punkin · Post by **punkin** » Mon Jan 21, 2008 11:15 pm

Rudi wrote:Did they tell you they were shutting up shop Punkin

val's pretty well shot, and she was talkin bout his health.

When i asked about one of the apprentices or tradies taking it on, she didn't sound real hopefull.

Didn't actually say when it was winding up, but they have been talking about it, and they aren't sure what way they're gunna hop....

MayTheyLiveForeverPunkin

Post by **Dnderhead** » Mon Jan 21, 2008 11:25 pm

I believe small barrels add "taste oak" but not much aging unless
well used ,Exchange of o2 and vapor over a pried of time =
aging If you really want age get barroll that has Ben used 3-4
times or more then leave four 6 months or more Preferably
years I used to keep mine 3years in 50 gal

Rudi · Post by **Rudi** » Mon Jan 21, 2008 11:27 pm

Sad to hear
I'd hate to see It dissapear. Be nice to hear one of the apprentices carring it on. Id bet those skills would vanish if they closed

punkin · Post by **punkin** » Mon Jan 21, 2008 11:51 pm

Not sure they'd vanish, as there seems to be one or two coopers in every state...but it'd be missed there for sure.

Best ones i found, and a real family buisness that's in it for all the right reasons.

belialNZ · Post by **belialNZ** » Tue Jan 22, 2008 12:00 am

I got a 2L barrel from 1000 oaks, I found the first 2 batches through it colored up very strongly and acquired a great taste very quickly.. However, that appears to be slowing down.

However, I was so pleased with the results that I now have a range of barrels, 3 2L's, 2 5L's and a 10Litre which I am still in the process of saving up enough spirit to fill. I plan to leave the 10L of UJSM for a LONG time, at least a year, while using the smaller barrels to experiment with.

I am still mainly trying to improve my results with UJSM, but plan to use the barrel I'd been using for that, to put some of my apple distillate into to see how that goes, and the rest of that particular experiment I'm flavouring more soaking with apples as someone (I THINK it was pinto) suggested.

I really do like the result from leaving for a while in an Oak barrel, however I believe dundr to be correct, you can't expect a lot more than oak flavour from short periods of time in a barrel.

It IS interesting how much you loose, even when left for only a week in a 2L barrel. There is definately some breathing going on. The % drop and volume reduction is noticeable.

I'm not sure if I should "top up" the 10L barrel while its being left, or not.

Post by **Dnderhead** » Tue Jan 22, 2008 12:13 am

Thank you, but not much good on this light box 1 on 1 i could tell
some stories but history repeats, i see it hear recipes coming
back I wish I could help more but it is hard four me ,I like
craftmenship but it does not pay Too much greed.....$$$$$$
Stop and thank house is worth more those that produce food ,housing etc or
those that just talk with a gold in tung?

Clem · Post by **Clem** » Thu Jan 31, 2008 11:32 am

I just took out some that I had in two and five litre barrels for about nine months and it did have a very dark color and strong oak taste. I diluted it with clear shine and bottle it with a few oak chips. I'm guessing that may help.

Post by **Dnderhead** » Thu Jan 31, 2008 12:26 pm

I m
not saying you cant age in small barrel but new one gives to much
oak flavor , after it has Ben used a few times then you can
keep in it long enuf to age ,maybe 6 months or so I seen a site
on rum and they bragged about how old they're barrels were ,they said
some were used 50 times four a year or more if you think about it
they would be ageing with out much flavor ,maybe gold rum?

SK · Post by SK » Mon Mar 10, 2008 11:27 pm

Queenslanders will be familiar with Beenleigh Rum which is now no longer but their old barrels are now available for purchase here. Would the staves be any good for cutting up and re using with pintoshine's method of charring?

punkin · Post by **punkin** » Tue Mar 11, 2008 10:37 am

SK wrote:Queenslanders will be familiar with Beenleigh Rum which is now no longer but their old barrels are now available for purchase here. Would the staves be any good for cutting up and re using with pintoshine's method of charring?

Being in brisbane you should contact Val at Roll Out The Barrell cooperage. She'll look after you with some better oak for ageing a lot cheaper than that.