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Old 10-15-2012, 12:12 AM   #621
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Somewhere between blonde and red. Brett B, C, L, lacto, pedio, jolly pumpkin dregs, started with US05.

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Old 10-15-2012, 12:38 AM   #622
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Originally Posted by jeepinjeepin
Somewhere between blonde and red. Brett B, C, L, lacto, pedio, jolly pumpkin dregs, started with US05.
What size is the barrel?
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Old 10-15-2012, 12:51 AM   #623
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What size is the barrel?
~53 gallons
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Old 10-15-2012, 02:00 AM   #624
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~53 gallons
Good lord.. Is that a club endeavor or just you? How many batches did it take to fill the barrel? And what are you going to do with it all outside of the obvious?
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Old 10-15-2012, 02:07 AM   #625
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Good lord.. Is that a club endeavor or just you? How many batches did it take to fill the barrel? And what are you going to do with it all outside of the obvious?
All me. I've put 8-10 batches in it at anywhere from 5-10 gallons each. It was several days of brewing. I think 2 week nights and a weekend. I've pulled one 5 gallon keg out of it so far. I'm not sure what the final plan is outside of 5 gallons out and 5 gallons of wort back in. I'll do that until I'm tired of it or it goes bad.
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Old 10-15-2012, 02:53 AM   #626
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Originally Posted by jeepinjeepin

All me. I've put 8-10 batches in it at anywhere from 5-10 gallons each. It was several days of brewing. I think 2 week nights and a weekend. I've pulled one 5 gallon keg out of it so far. I'm not sure what the final plan is outside of 5 gallons out and 5 gallons of wort back in. I'll do that until I'm tired of it or it goes bad.
I've got 20 gallons of sour blonde stock that's about 6 months old. I was thinking of making some of it into fruit lambic, at least a framboise and a peche, although tonight I had a Hops n Roses that is a wild with hibiscus and rose hips, it sounded weird but it rocked. I'll probably turn a case of it into that.
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Old 10-15-2012, 02:55 AM   #627
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Mine too is six months young.

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Old 10-15-2012, 07:07 PM   #628
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Jeepinjeepin,

I am unclear on the aspects of using a barrel. Do you primary your wort and then transfer to the barrel or do you siphon the fresh wort directly into the barrel and let the bugs and yeasts you have previously added do their job? If the later, do you have a problem with blow-off from the barrel?

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Old 10-15-2012, 07:38 PM   #629
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Originally Posted by lunshbox
Jeepinjeepin,

I am unclear on the aspects of using a barrel. Do you primary your wort and then transfer to the barrel or do you siphon the fresh wort directly into the barrel and let the bugs and yeasts you have previously added do their job? If the later, do you have a problem with blow-off from the barrel?
I've done both. I fermented my first ~30 gallons with US05 in buckets. I didn't cold crash but did let them settle out. I added those 30 gallons with my bugs and added fresh wort to nearly top off the barrel. At times it was quite active but didn't make much if any krausen. Now when I add top up up to 5 gallons it is still again by the next day.
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Old 10-15-2012, 07:40 PM   #630
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Quote:
Originally Posted by lunshbox View Post
Jeepinjeepin,

I am unclear on the aspects of using a barrel. Do you primary your wort and then transfer to the barrel or do you siphon the fresh wort directly into the barrel and let the bugs and yeasts you have previously added do their job? If the later, do you have a problem with blow-off from the barrel?
I also have a barrel going (60 gallon malbec from a local winery) and I did a clean primary in glass & then racked to the barrel with bugs. I also added a small amount of existing sour beer I had lying around.
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