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Old 05-19-2010, 12:54 AM   #11
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Nice!

I'm hoping to find one myself, that same size and used would be perfect. If you don't mind, could you ask him where he found it?

Thanks!
Something you can do is check with local vintners and see if they have any oak casks or barrels they are retiring. They might let them go pretty reasonably if they're just going to get rid of them anyway. If you are having trouble locating local vintners, ask about them at your favorite wine shop. They might have some contact info they can pass on. Hell, they might even be able to secure the barrel for you and save you the trouble.
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Old 05-19-2010, 01:10 AM   #12
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Originally Posted by Barc View Post
Nice!

I'm hoping to find one myself, that same size and used would be perfect. If you don't mind, could you ask him where he found it?

Thanks!
His was custom made some time ago.
He is now using full size barrels.

You could always buy a oak barrel from northern or morebeer, do some wine, then retire it for sour beers.

Down side is i over filled it ever so slightly and now im getting a tiny bit of blow off in my air lock.

A little early for angles share.
lol
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Old 05-19-2010, 01:19 AM   #13
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His was custom made some time ago.
He is now using full size barrels.

You could always buy a oak barrel from northern or morebeer, do some wine, then retire it for sour beers.

Down side is i over filled it ever so slightly and now im getting a tiny bit of blow off in my air lock.

A little early for angles share.
lol
That's typically how "real" lambics are made in Belgium. They use the crusted over, blow-off to act sort of like an airlock.

Custom-made, eh?! Wow. The problem with the smaller ones is that they are just too small to allow for years of fermentation without imparting a ton of oak character. Thanks for the info.
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Old 05-19-2010, 02:14 AM   #14
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cool project. i've got something similar going thats been sitting for close to 8 months. havent tried it in a while but am thinking of racking it off and possibly blending soon. how long do you plan on letting yours get all funked and soured up for?

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Old 05-19-2010, 02:47 AM   #15
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I planned on 9-15 months for the first batch and getting a second going so i can make a kriek and a Gueuze.

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Old 05-19-2010, 03:07 AM   #16
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I planned on 9-15 months for the first batch and getting a second going so i can make a kriek and a Gueuze.
That is awesome.
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Old 05-19-2010, 05:33 AM   #17
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That is awesome.
the scary thing is my dad and i are the only ones i know that enjoy sour beer.
So ill have LOTs of beer to age.

The price of bottles and cages is going to cost me a bunch.
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Old 05-19-2010, 12:11 PM   #18
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The price of bottles and cages is going to cost me a bunch.
Start collecting and drinking sours. Clean the bottles (and pour the dregs into your barrels) and you'll have more than you think. You can also put a standard cork and a larger cap on if you don't want to cork and cage. Other sources are bars around New Year's, weddings, nicer restaurants, country clubs, etc since they are the same thing as Champagne bottles. Some labels will slip right off in hot water... And if you're not particular about them all being the same, Duvel-type bottles (and several other Belgian brands) can withstand a lot of pressure, comparable to gueze.
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Old 05-20-2010, 07:30 AM   #19
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Good too know for saving some cash for the next barrel purchase.

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Old 05-23-2010, 11:48 PM   #20
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Start collecting and drinking sours. Clean the bottles (and pour the dregs into your barrels) and you'll have more than you think. You can also put a standard cork and a larger cap on if you don't want to cork and cage.
regular wine corks and cages to reinforce them work well if you don't wanna drop $150+ for the legit corker. actually just today i bottled 3 gal blended, 1:2 ratio of cranbic & oud bruin all with wine corks & champagne cages. start a collection and age a bunch, you'll be happy you did!! it's too bad you couldn't save a portion of each of the three individual batches for a before & after the big blend in your barrel.
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