I JUST PICKED UP A 5 GALLON PAIL OF UNSWEETENED CHOLACA FROM CMG. I WAS CONSIDERING DOING SOME BARREL AGING WITH IT. DO YOU HAVE ANY INFO FROM ANYONE WHO HAS DONE THIS YET AND ADVICE ON HOW TO BEST HANDLE IT?
“We always added Cholaca after we have aged in the barrel. Then we flash pasteurize and centrifuge. We have yet to have it in the barrel.”
– Answer is compliments of Tim Matthews at Oskar Blues Brewery