“Never turn your back on (the barrels). They like to change on you and
right when you think you know what one will do, it does the exact
“Don’t be afraid to use a barrel that has already been through many
uses. There is more to the barrel aging process than extracting wood and
bourbon, brandy or wine flavors."
— Mitch Steele
"When we fill the used Chardonnay barrels, we only add Brettanomyces
in with the beer as we are filling the barrels. The acidity comes from
the bacteria that are floating around our barrel room. To achieve the acidity as a homebrewer, you'll need to add
some Lacto and Pedio."
And who doesn't like Dragon's Miilk?
To get all the goodies from your grains, you need an efficient lautering system - find out how homebrew solutions stack up.
Barrel maintenance for those new to oak barrels.
A single infusion mash is best for fully-modified malts — but when it comes to undermodified malts, you need to step it up.