Tip of the Week: Don't Let Too Much Oxygen Into Your Barrels | Craft Beer & Brewing Magazine
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Tip of the Week: Don't Let Too Much Oxygen Into Your Barrels

There are positives and negatives when it comes to topping off barrels that hold fermenting beer. Avery Brewing's Andy Parker explains some of the pitfalls in this Craft Beer and Brewing Magazine Tip of the Week.

When you have a barrel full of fermenting beer, why not fill it all the way to the top? In this Craft Beer and Brewing Magazine Tip of the Week Andy Parker explains the reasoning behind the practices employeed by Avery Brewing Company and how you can do the same.

As “chief barrel herder” for Avery Brewing Co., Andy Parker oversees one of the more expansive barrel-aging programs of any brewery in the US, producing both clean and sour hits like the bourbon barrel-aged Uncle Jacob’s Stout as well as their new widely-distributed Raspberry Sour. Parker is well-known among professional brewers as a consummate brewer’s brewer, with a deep knowledge of mixed-culture fermentation and a finely honed palate. Despite his penchant for brewing 15%+ barrel-aged stouts, Parker consumes more pilsner than any other style of beer. In The Mechanics of Barrel Aging, Parker will teach you all you need to know to establish a successful wood program.

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