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Old 07-14-2009, 03:52 PM   #1
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Default Wine cask brewing?

Ok, so were talking about this, but we dont have a concrete plan... what do we need to know? suggestions?

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Old 07-14-2009, 04:51 PM   #2
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You really will only want to age in the barrel. Meaning, ferment and then transfer to barrel so you do not sit on the cake for an extended period of time.

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Old 07-14-2009, 05:16 PM   #3
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We are thinking of a sour, so sitting on the cake could benefit the bacteria growth.

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Old 07-14-2009, 06:11 PM   #4
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is there a preference between things like red or white wine?

anyone?

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Old 07-14-2009, 07:29 PM   #5
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A few friends and I have a Flanders Red aging in a wine barrel at the moment. We had 10 gallons of ~6 month old sour beer, 50 gallons of freshly fermented "clean" beer, and 5 gallons of fresh wort to spur on the fermentation.

I would suggest finding a wine maker who is willing to prep the barrel for you, check for leaks, etc... that will save you from having to deal with it.

We aren't sure exactly how we are going to do the bottling day (especailly since we are planning to fill the barrel back up again).

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The Mad Fermentationist: The Plan: Wine Barrel Flanders Red
The Mad Fermentationist: The Fill: Wine Barrel Flanders Red

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Old 07-14-2009, 07:36 PM   #6
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Are you in BURP?

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Old 07-14-2009, 07:38 PM   #7
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You should read this thread.

http://www.homebrewtalk.com/f13/am-i-insane-33933/

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Old 07-15-2009, 12:17 AM   #8
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you want the beer to have a pelicle but not sit on yeast that has dropped out. If I were you I would want as little smegma in the bottom of the barrel as possible.

And i will be you soon. Myself and a few other gents have 55 gallons of flanders red in primary and should be getting our barrel this week!

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Old 07-15-2009, 12:27 AM   #9
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Huh, in Wild Brews, the author says the dead yeast and other trub is good for the aging, especially in larger barrels. This is apparently a food source for the Brett and Pedio. Without the dead cells, the micro-orgs will bun out sooner than they should.

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Old 07-15-2009, 12:35 AM   #10
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Ryan,

I think it really depends on the style. For Lambic, yes. Flanders Red, no.

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