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Old 06-22-2012, 08:51 PM   #101
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Would a small 5/10 gallon oak barrel behave too differently from RR's barrels to replicate? I'd be worried about the increased oxygen permeability and generally increased surface area of a smaller batch - would that just mean it would age/sour faster or would it promote too much acetic acid?

Perhaps a better bottle or glass carboy with the RR oak chips would better simulate the conditions of a large RR barrel? It would certainly be cheaper and easier to acquire.

I assume a bucket is out of the question - way too permeable for a long secondary, right?

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Old 06-23-2012, 03:40 AM   #102
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To me, small barrels are worthless for extended aging. Too much surface area comparatively and too permeable.

Chips in glass/BB are the way.

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Old 06-25-2012, 02:32 AM   #103
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I got 5g of this fermenting away right now. For secondary I currently only have 5g better bottles. Any thoughts on how much the currants are going to kick up in terms of refermentation and if I should just pick up a 6g better bottle to accommodate?

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Old 06-25-2012, 02:43 AM   #104
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I got 5g of this fermenting away right now. For secondary I currently only have 5g better bottles. Any thoughts on how much the currants are going to kick up in terms of refermentation and if I should just pick up a 6g better bottle to accommodate?
Besides some little bubbles, you shouldn't see any krausen with the added fruit. I've added currants (and cherries and other stuff) many times and never saw a new krausen. I think that's what you are asking. So, you'll be OK with the 5g.
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Old 06-25-2012, 03:00 AM   #105
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Perfect. That was my main concern. Thanks!

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Old 06-25-2012, 06:50 AM   #106
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How long are people planning on oaking the consecration kit? Should we do anything special with the oak chunks or just throw them in secondary with the currants? I'm not sure if the concensus on an oak starter is "waste of time" or "valuable bugs to take advantage of"

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Old 06-26-2012, 03:53 PM   #107
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I've received this kit too. I was surprised by the high mashing temp. I guess that is to compensate for the different yeast/bugs eating away at the sugars. I've have success with Orval style beers mashed a little lower. I'm only pitching the Brett B. at bottling with those, not letting them age and sour in the fermentor.

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Old 06-28-2012, 04:15 PM   #108
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Grocery store carries them with the other dried fruits, in with the snacks and chips. Look for this:


can i get a measurement on the amount of currants to add?

thanks!

Dan
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Old 06-28-2012, 04:44 PM   #109
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2lbs

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Old 06-28-2012, 05:45 PM   #110
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can i get a measurement on the amount of currants to add?

thanks!

Dan
RR adds 30# per wine barrel. I believe a wine barrel is about 60g, so 0.5# per gallon would be the right number.
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