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Old 02-02-2006, 09:51 PM   #11
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Quote:
Originally Posted by AHammer16
Speak for yourself, I would love some taint.
The space between your boys and your poop chute?


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Old 02-02-2006, 09:57 PM   #12
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Quote:
Originally Posted by BeeGee
I read an article at some point on it ...
I think I did, too, in BYO. The have a couple of articles online here and here.
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Old 02-02-2006, 10:01 PM   #13
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Quote:
Originally Posted by BeeGee
The space between your boys and your poop chute?
Thats the gouch (pronounced gooch) in the UK - My band had a warm up song about it that we played to ourselves (a little blues number about getting a woman to work it - we never played live thankfully)!
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Old 02-02-2006, 10:10 PM   #14
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I've always heard taint here, as in "it taint your balls and taint your a$$"...sort of a no man's land! Guess there must be different definitions of it...gouch sounds pretty cool. I'm gonna try it on a British colleague right now.
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Old 02-03-2006, 02:53 PM   #15
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I certainly am going to try with a small one. Maybe I will do a secondary fermentation in it. Then, add a little corn sugar to condition. Do you all think this would be a good idea?
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Old 02-03-2006, 04:07 PM   #16
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there are sanitizers for the wood barrells, as well as little sulfur strips you can burn in the barrell to clean it.
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Old 02-03-2006, 04:08 PM   #17
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Quote:
Originally Posted by BeeGee
Yeah, definitely don't want taint beer!
Dang you, for beating me to that!
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Old 02-03-2006, 04:23 PM   #18
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Quote:
Originally Posted by BeeGee
I've always heard taint here, as in "it taint your balls and taint your a$$"...sort of a no man's land! Guess there must be different definitions of it...gouch sounds pretty cool. I'm gonna try it on a British colleague right now.
Up north we call it a kaziff. "Kaziff it wasn't there, there would only be one hole." That's the female version.
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Old 02-07-2012, 06:04 PM   #19
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I know this thread is fairly dead by now, but if OP is still looking for info, check out Firestone Walker's Double-Barrel Ale. It's fully fermented in oak barrels and they even use a patented blowoff system known as the Firestone Union (as opposed to the old Burton Union) to harvest yeast.
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Old 02-07-2012, 06:40 PM   #20
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Quote:
Originally Posted by The Happy Mug View Post
Sanitation could be an issue - I don't know if I'd want to put a chemical sanitizer to the wood. Now whiskey or rum, that's a thought...
I bottle a bourbon barrel stout on Sunday, all i did was soak the oak chips in the bourbon before i poured it into carboy. I'm giving it 3 months to age before i crack one open, but the sample i tasted was really good. The only thing i will do different next time is to use oak cubes instead of chips. I strained it through a cheese cloth, but i'm sure there are still a few bits of oak in there somewhere.



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