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**claphamsa** · 08-11-2009, 10:36 PM

me too!, also my neighbor is a carpenter, and we discussed building a stand, and have a plan! his timing sucks, but hes very good. and brew day is 2 months away! so we should be ok :P

**Bobby_M** · 08-11-2009, 11:21 PM

I'm not necessarily advocating either way, just letting you know how we did it. I personally can handle just about any level of sourness now. I've tasted some old straight lambics that tasted like equal portions of vinegar, acetone, and battery acid and thought... hmmm, interesting. The reason I didn't trust a ferment on the lambic blend in full was because more than half the participants in the barrel thought rodenbach red was off the deep end. I wanted them to enjoy the beer and acclimate to sours.

squeekysheep · 08-12-2009, 03:08 AM

after a year the primary yeast if any will be dormant

if you add 30 gallons of fresh worth the brett and other bugs will take hold before the other yeast. creating a more sour beer. if you start with a blend the blend will be way off after year and the next batch will taste much different.

tho this can also be taken care of after by blending a non sour with your sour to your taste. but it's all up to the brewer i anyway your going to learn something and have some beer

**jezter6** · 08-13-2009, 05:08 PM

Ryan,

I was at the LHBS last night and he said he would set aside the last pack of Roselare that he had in stock.

Let me know if I should buy it now or tell him to put it back in regular stock.

Ryan_PA · 08-13-2009, 08:31 PM

I have a pack of Wyeast Lambic blend. That in my starter batch should be enough to inoculate the barrel. I imagine on brew weekend, we will have several lambics for tasting, we can also pitch the dregs in the bottles.

I do not think we will need the Roselare for this brew.

I think we do have an open question for the brewers who "go big". For our brew day, we have access to a 55g mashtun and a 55g boil kettle. I think the rough math has the total boil kettle weight clocked in around 600 lbs. I am not sure my propane burner is going to hold it up, and I do not want to know what happens in the event of a critical failure. My thought is to use either angle iron, or some type of scrap metal across cinder blocks to reinforce the kettle on the burner. IS there any other trick I am not considering?

**dataz722** · 08-13-2009, 08:56 PM

Do you know the diameter of the kettle?

**jezter6** · 08-13-2009, 09:35 PM

It should be a standard 55 gallon drum, whatever that is.

chefmike · 08-13-2009, 09:52 PM

I have followed this thread that is a couple of Mass boys doing a Russian River Consecration style project, also in a barrel. Aside from all the amuzing banter, they have brewed it, although it is not in the barrel yet.

They have talked about alot of the things you all are discussing. Might be good to pick each others brains.

They did the brew day with multiple rigs then did a combined ferment on yeast. I would think mutiple rigs would be easier to manage successfully than one big rig. YMMV.

**dataz722** · 08-13-2009, 09:57 PM

You might be able to fit 2 or 3 burners under a 55 gal drum. I would take cynder blocks and build up a stand to hold the drum just an inch or so taller than the burners. That way all of the weight would be on the cynder blocks and not the burners. I would think that 3 burners should be able to handle that volume too.

**claphamsa** · 08-18-2009, 09:04 PM

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