In this course, you'll learn how to use wood for its unique flavor contributions, as well as for its ability to host a wide range of souring microorganisms.
Neil
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What You Will Learn in This Course
About This Course
FREE PREVIEWWhy Wood Age Your Beer?
Flavor & Aroma
Wild Beer
Micro Flora & Organisms
Wood and Brettanomyces
Wood Sugars
Ideal Environment
Maintaining Organisms
Choosing to wood-age your beer
Wood Aging & Tradition
Wood Beer
Oak
Types of Wood
Types of Wood Video
Toasting
Bourbon Barrels
Overview
Anatomy of a Barrel
Sourcing Barrels
Interesting Fact
Conditioning A Barrel
Integrity of The Barrel
Barrel Size
Barrel Alternatives
Chips, Cubes & Spirals
Resources
Sourcing Barrels
Soaking Oak Chips
Practice Toasting
Where to Find Barrels?
Barrel Safety
Wine Barrels
Barrels Used for Food Products
Recommended Sources
Sanitation Issues
Sanitation Practices
Aging Beer
Sampling
Storage
Transferring
Transferring In & Out of Barrels
Small Barrels
Homebrew Demonstration
Homebrew Demonstration II
Homebrew Demonstration III
Demonstration Wrap Up
Practically Speaking
Selecting A Style
Additions
Benefits of Adjuncts
Alexander the Blessed
Reclamation Red
Thank You!
Thank You!
All Courses, Intermediate
Everything you need to know about setting up a home system for kegging, force carbonating, and serving your homebrew!