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anting to barrel condition an IPA- any reccomendations on metal vs wooden casks?
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The words "barrel condition" and "IPA" should never be this close together unless used in the following manner:
Yesterday I drank an IPA. A barrel conditioned barleywine was next.
Please make note of this so as not to repeat this mistake.
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And yet, Brewdog Storm is strangely fascinating.
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I could see it being a cool product. however, isn’t the point of barrel conditioning to use wood? Isn’t conditioning it in metal the same (more or less) than conditioning it in glass, seeing as no flavor profile is gained by it? I could be wrong here, so take this with a grain of salt.
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Cask conditioning and barrel aging are two very different things. Which is it?
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The rather delicious Oak Aged Un*Earthly also wishes to have a word with you.
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IPAs and IIPAs = best consumed FRESH
Barleywines = good with age
You can call it an IPA or IIPA all you want, but if you age it, it basically becomes a barleywine.
Am I splitting hairs?
In this case, I don’t think I am.
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Great Divides 15th Anniversary wood aged DIPA is very tasty. Sorry there are exceptions.
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Plus it was dry hopped again after the oak.
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Haven’t had it, but from what I hear, it’s a barleywine. Good or not.
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All of the IPAs shipped to India where is giant glass tubes, not the same wooden barrels they used for everything else. Also, all beer in Briatin has always been put in glass bottles, not wooden casks. Micros, nevertheless homebrewers, would never condition in a keg. Sorry, sarcasm doesn’t accomplish much in the way of friendship.
IPA’s best consumed fresh? I agree with the reasoning, but I honestly like to let some of my DIPAs sit for a fews months. I think a lot of them are disjointed and hot upon release. Malt backbone will eventually turn into a barley wine, but there is a window of happiness that is more than 2 weeks after bottling. Personally I feel that the rush to get these fresh may be more born out of beer geek machismo.
Also, think about how long a brewery lets there beer condition before it’s release, we are talking about homebrew here. I don’t think I’ve ever made a beer that tasted as good two weeks out as it did 3-4 months out. Hard and fast rules are the blanket that the devil uses to keep "Triple Hopped," and "Beechwood Aged," warm...
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