Barrel Cleaning and Maintenance

[steinbbr]

I'm looking to see how often you clean your barrel(s) in between beers. I've read that after some time and use a barrel will no longer exchange oxygen (Wood and Beer; Dick Cantwell). Does anyone have experience with this and how did you clean your barrel to expose new wood surfaces inside the barrel?

About my barrel:
CA Zin barrel
1st beer in barrel flanders red aged 1 year (roeselare blend)
2nd beer lambic still aging ~ 1 year (3F dregs)

 

[TripleSixHoppia]

Build a steamer with a Wagner 705 steamer.

Saying it stops exchanging O2 doesn't make sense.

 

[Ziggy]

Yeah, I'm curious about this no O2 exchange claim as well.

 

[rcubed1]

I just rack in near boiling water into my barrels and let that sit for a few hours.

 

[Phischy1]

Maybe he means after enough time the barrel becomes inert and no longer imparts barrel/wood flavor. It'll always exchange O2.

 

[steinbbr]

No its my understanding that over time beer stones (calcium-oxalate) form in a barrel. If you keep refilling your barrel without ever properly cleaning it, beer stones will eventual block the pores of the barrel and either greatly reduce or stop any desirable oxygen diffusion. Rodenbach has reported this in their brewing process (http://brewery.org/library/Rodnbch.html).

So I'm wondering if anyone has anecdotal evidence of this or lack there of... like "I've refilled my barrel X times and do not notice any differences".

If I don't have to take my barrel apart and scrape it, I don't want to Hope this help explain my concerns.

 

[reverseapachemaster1]

No its my understanding that over time beer stones (calcium-oxalate) form in a barrel. If you keep refilling your barrel without ever properly cleaning it, beer stones will eventual block the pores of the barrel and either greatly reduce or stop any desirable oxygen diffusion. Rodenbach has reported this in their brewing process (http://brewery.org/library/Rodnbch.html).

So I'm wondering if anyone has anecdotal evidence of this or lack there of... like "I've refilled my barrel X times and do not notice any differences".

If I don't have to take my barrel apart and scrape it, I don't want to Hope this help explain my concerns.

That is what I read that comment to mean as well.

 

[scramin85]

https://winemakermag.com/274-easy-cleaning-and-sanitizing
This pretty much covers it.

 

[Gonzoillini1]

https://winemakermag.com/274-easy-cleaning-and-sanitizing
This pretty much covers it.

I'd be very hesitant to ever use a sulfur wick in a distillery sourced barrel based on what happened to Gordon Strong (and others).

http://discussions.probrewer.com/showthread.php?17144-cleaning-an-oak-barrel

TL : DR is that they can explode if any alcohol vapors are present.

 

[scramin85]

I'd be very hesitant to ever use a sulfur wick in a distillery sourced barrel based on what happened to Gordon Strong (and others).

http://discussions.probrewer.com/showthread.php?17144-cleaning-an-oak-barrel

TL : DR is that they can explode if any alcohol vapors are present.

Of course, literally the last method mentioned. And we are talking about wine barrels here.

 

[Gonzoillini1]

http://funkfactorybrewing.blogspot.com/2011/12/steam-cleaning-barrel.html

http://funkfactorybrewing.blogspot.com/2011/12/steam-cleaning-barrel-part-2.html

http://funkfactorybrewing.blogspot.com/2012/01/steam-cleaning-barrel-part-3.html

a good write-up from levifunk regarding steam cleaning barrels that I can vouch works very well.

If you are barrel fermenting and not just aging, I'd be very cautious about not cleaning the barrel as you will have lots of residual trub / yeast / buildup you probably don't want in future beers. If you are just aging sour beers, and you are happy with the quality of the beer that is coming out (ie not acetic, not off flavors, etc...), go for it until you are no longer happy.

If you are looking to expose new wood surface inside your barrel I'd be looking into getting a fresh barrel instead of trying to scrape and re-build your own barrel, unless you are looking into picking up cooperage as a new hobby

 

[More Betterness]

Just snagged a wine barrel from one of my favorite wineries relatively spontaneously. Been empty for about two weeks and it's gonna be about 3 weeks until I can fill it. Know that there are methods to store barrels (like listed above) but has anyone actually used a campden solution or burned a sulfur stick for storage? If so did you have any issues with off flavors in the beer? Thinking about rinsing with boiling water and purging with C02 but not sure if I should use any other storage solution? Definitely don't want 60 gallons of vinegar.

 

[rcubed1]

Just snagged a wine barrel from one of my favorite wineries relatively spontaneously. Been empty for about two weeks and it's gonna be about 3 weeks until I can fill it. Know that there are methods to store barrels (like listed above) but has anyone actually used a campden solution or burned a sulfur stick for storage? If so did you have any issues with off flavors in the beer? Thinking about rinsing with boiling water and purging with C02 but not sure if I should use any other storage solution? Definitely don't want 60 gallons of vinegar.

I've only used campden tablets and they have worked so far. I rinsed out the barrel twice, maybe three times, and then hit with near boiling water. Let that sit for a least an hour and dumped. Beer went in next. Also, I've only dealt with 5 and 8 gallon barrels.

 

[steinbbr]

Congratulations on the barrel! If the barrel was freshly emptied (a day or two) taste the residual wine and if there are no off flavors I'd recommend filling directly. If the barrel was emptied a while ago or you can't fill it immediately I'd use the typical storage solution (1 oz potassium metabisulfite/60 gallon water) if you are not going to fill the barrel within a few days.