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Old 07-04-2012, 05:48 AM   #31
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Cool, thanks Revvy. Does it need to be full or have just enough to create humidity inside the barrel?

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Old 07-04-2012, 01:15 PM   #32
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Great stuff Revvy! I got a hold of one from the Balcones shipment to New Orleans. A batch is on the wood as we type.

Another question. I understand the oak and bourbon character fades with each batch. How many batches do you get from of a fresh barrel?

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Old 07-04-2012, 01:54 PM   #33
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Revvy, that was a coin operated washer... Do you always drive to the laundromat to rack your beers?
For a minute there, I thought he was going to tell us about a new secret agitation process he uses during racking. I was about to go looking for an old washing machine on CL to start my agitation DIY build.
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Old 07-06-2012, 06:23 AM   #34
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the barrel of the picture is made in Mexico?

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Old 07-06-2012, 10:25 AM   #35
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Originally Posted by wineoakbarrel View Post
the barrel of the picture is made in Mexico?
I don't know. The distillery that decommisioned them is in Texas. So I guess it's a possibility.

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Originally Posted by Adventures in Homebrewing Website

From the distiller:

I'm a long-time home brewer and the head distiller at Balcones Distillery here in Texas . Hope this is cool to do this on the forum, but I wanted to make it known that we a greater than normal quantity of recently dumped 20 liter whiskey barrels available for sale. With this summer being as hot as it's been, I'd hate to see them dry out waiting for homes. These are great barrels for homebrewers not only because of their size, but because they come pretty much sterile and were leak free when they were dumped. Because they're used, you don't have to worry about over-oaking your beer like you would with a new barrel.
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Old 07-06-2012, 12:53 PM   #36
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Hold on. Are you saying you might be converting to kegging soon??
I for one am excited. I can't wait for his quick replies to the zillions of people that over/undercarbed their kegs and then post asking how to fix it:

"Two weeks at serving pressure and temperature is the MINIMUM required for carbonation. I had a barley wine that once took a full 3 weeks to carbonate!"



edit: spelling
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Old 07-06-2012, 12:56 PM   #37
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I had a barely wine that once took a full 3 weeks to carbonate!"

Meh, somethings I don't believe should be kegged, and barleywines are one of them.
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