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Denny Conn
Senior Member
Username: Denny
Post Number: 5365
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, January 20, 2006 - 02:23 am: | 
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A poster on another forum is insisting that "real ale" (in the CAMRA sense) cannot be fermented in "nasty plastic" and he as a homebrewer does what all "real ale" breweries do and ferments ion oak barrels. Now, I've heard of aging in oak, but fermenting in it seems kinda weird to me. So, my question to all of you is, has anyone ever fermented in oak on a regular basis? How did you sanitize it? He says he sanitizes it by letting it stand full of water for a day. Does anyone know of any breweries who ferment "real ale" in oak? In case you want to see what he has to say, it's http://tastybrew.com/forum/thread/51947 .
LIfe begins at 60...1.060, that is.
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Ned Buntline
Junior Member
Username: Ned_buntline
Post Number: 26
Registered: 12-2005
Posted From: 141.150.200.123
| | Posted on Friday, January 20, 2006 - 03:20 am: |
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I've not heard of breweies fermenting in oak, except perhaps oak vats lined with stainless or copper. Maybe pre-1800, but nothing recent. Even IPA brewers in the 1800s fermented in traditional lined vats and racked their beer to barrels after the fact. That said, a healthy secondary fermentation took place in the barrels, as beer (according to CAMRA's IPA book) were typically racked into the barrel while the wort was still up around 1030 or so. But by then, most of the sugars are gone, and a robust alcohol and hop character deterred any problem beasts. |
brett matthews
Junior Member
Username: Brettj
Post Number: 41
Registered: 06-2004
Posted From: 220.235.88.212
| | Posted on Friday, January 20, 2006 - 06:01 am: |
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Denny, Marston's in the UK still use the Burton Union system to brew at least one of their ales. Most other breweries I have seen still use the original wooden ferment vessels but have had them lined with plastic or stainless steel. I know that up until the 1970's down here in Australia, Carlton and United Breweries still fermented stout in oak vessels. Some beers from Belgium (sour reds) are still fermented in oak |
Beerboy AKA The Jolly Brewer
Advanced Member
Username: Matfink
Post Number: 936
Registered: 03-2003
Posted From: 217.44.52.121
| | Posted on Friday, January 20, 2006 - 11:30 am: |
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That guy sounds like hhe doesn't know what the feck he is on about. Real ale only fermented in oak, what rubbish. |
Joakim Ruud
Member
Username: Joques
Post Number: 128
Registered: 10-2005
Posted From: 84.209.98.134
| | Posted on Friday, January 20, 2006 - 11:40 am: |
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To the extent that beer has been fermented or lagered in oak, the wood has always been lined with tar so that the beer doesn't come into contact with the wood.
On my recent tour of the Urquell brewery, we were shown that they employed a team of coopers full time, who would strip the wood and apply new tar for every single time a vat or barrel was used.
Bottom line: Beer shouldn't taste of wood. It is a very recent (American?) fad  Any material which does not impart any flavour to the beer, works fine. Including, but not limited to, glass, plastic and stainless steel
Joakim |
Paul Edwards
Advanced Member
Username: Pedwards
Post Number: 904
Registered: 03-2003
Posted From: 70.236.2.33
| | Posted on Friday, January 20, 2006 - 01:03 pm: |
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I have a friend who ferments in an oak cask, then transfer the beer to a wooden pin for conditioning and serving. Both vessels came from England.
He's been using the same oak casks for many, many years. He cleans them out with a NaOH solution.
His beers don't have any "wooden" character to them. He's been brewing over 25 years, and he's used the same fermenting and serving vessels for as long as I've known him , which is 16 or 17 years. |
Paul Erbe
Intermediate Member
Username: Perbe
Post Number: 393
Registered: 05-2001
Posted From: 12.27.22.67
| | Posted on Friday, January 20, 2006 - 03:20 pm: |
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Hey now,
I had to start as Scott would. Traquiar House in Scotland brews in oak fermentation tanks. I am not sure if CAMRA would consider there ales "real."
C'ya
Paul
http://www.traquair.co.uk/beer.html |
Beerboy AKA The Jolly Brewer
Advanced Member
Username: Matfink
Post Number: 939
Registered: 03-2003
Posted From: 217.44.52.121
| | Posted on Friday, January 20, 2006 - 04:23 pm: |
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Russian oak right? Gives Trquair House beer that lovely caramel flavour. |
Chumley
Senior Member
Username: Chumley
Post Number: 3881
Registered: 02-2003
Posted From: 63.227.171.151
| | Posted on Friday, January 20, 2006 - 04:44 pm: |
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Lets get it right, Beerboy - its "Extinct" Russian oak.  |
Beerboy AKA The Jolly Brewer
Advanced Member
Username: Matfink
Post Number: 940
Registered: 03-2003
Posted From: 217.44.52.121
| | Posted on Friday, January 20, 2006 - 05:21 pm: |
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Sorry, minor, but very important detail! The extinction definately adds depth to the caramel flavour. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2372
Registered: 03-2004
Posted From: 216.215.203.195
| | Posted on Friday, January 20, 2006 - 05:52 pm: |
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Who said anything about caramel?
Dan
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Mike
Member
Username: Macker
Post Number: 204
Registered: 03-2003
Posted From: 167.88.201.100
| | Posted on Friday, January 20, 2006 - 05:56 pm: |
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It also needs to be brewed by a busboy/dishwasher..... |
Skotrat
Senior Member
Username: Skotrat
Post Number: 1720
Registered: 04-2003
Posted From: 194.39.131.39
| | Posted on Friday, January 20, 2006 - 05:59 pm: |
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"It also needs to be brewed by a busboy/dishwasher....."
That nobody at the brewery remembers or knows of ever actually being there even as a guest |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2373
Registered: 03-2004
Posted From: 216.215.203.195
| | Posted on Friday, January 20, 2006 - 06:05 pm: |
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Mike, good to see you back, where have you been?
Dan
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Mike
Member
Username: Macker
Post Number: 205
Registered: 03-2003
Posted From: 167.88.201.100
| | Posted on Friday, January 20, 2006 - 08:09 pm: |
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Dan
It is good to be back. I have been looking at retail sites in Covington, Kentucky.
Mike |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 4468
Registered: 01-2002
Posted From: 24.57.229.8
| | Posted on Friday, January 20, 2006 - 08:21 pm: |
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Mike, I assume sites for a retail homebrewing business.  |
Paul Erbe
Intermediate Member
Username: Perbe
Post Number: 397
Registered: 05-2001
Posted From: 12.27.22.67
| | Posted on Friday, January 20, 2006 - 08:21 pm: |
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Mike
Member
Username: Macker
Post Number: 206
Registered: 03-2003
Posted From: 167.88.201.100
| | Posted on Friday, January 20, 2006 - 08:27 pm: |
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Bill, I cannot divulge anymore....but trust me, it is BIG BIG BIG! |
Scott Manning
Member
Username: Liquidbreaddiet
Post Number: 171
Registered: 06-2005
Posted From: 12.18.36.40
| | Posted on Friday, January 20, 2006 - 08:37 pm: |
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The jolly pumpkin brewery in dexter michigan uses oak - not sure if he ferments in it though. also dragon mead in michigan uses oak too. |
Dan Listermann
Senior Member
Username: Listermann
Post Number: 2374
Registered: 03-2004
Posted From: 216.215.203.195
| | Posted on Friday, January 20, 2006 - 08:39 pm: |
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Mike, please let me know if I can help you! LOL! I might be able to add your name to the list!
Dan
P.S. Any progress on those brewboards?
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Brews and Views Archive 2006 
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