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Old 03-21-2013, 01:32 PM   #11
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Looks great! It's a process for sure. I brewed 24 gallons over 2 weekends for me and a buddies share and another guy brewed 35 gallons over 2 weekends for his and a buddies share.

Something we did about 3 days before 'barrel fill day' was to have all the beer delivered to my garage, first week of February. Gave the beer time to cold crash in my cold garage. From tasting the barrel the next beer likely won't be going in for 4-6 more weeks, don't know how we are going to cold crash that one.
Thanks! We talked about doing the same thing, but decided to brew on premises at the barrel owner's house so that everything would ferment at the same basement temp, etc.
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Old 03-21-2013, 01:37 PM   #12
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That looks awesome! Wish I had more brew buddies close by that we could do the same thing. Keep us updated

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Old 06-10-2013, 03:30 AM   #13
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Thanks again for the advice guys. Getting pretty excited for the brewday coming up this weekend, but lots of logistics to deal with. And some of the details just seem laughable...like the 4.5 Trillion cells of yeast we need to pitch
I hear ya. here is the yeast slurry (wyeast 1056, roughly 4 gallons from the local microbrewer) that we used for our 55 gallons of 1.120 OG barley wine. go big or go home!
yeast.pour.jpg   yeast.slurry.jpg  
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Old 06-10-2013, 01:16 PM   #14
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Wow thats a lot of yeast! How many billions ya think? What kind is it?

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Old 06-11-2013, 01:51 PM   #15
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I hear ya. here is the yeast slurry (wyeast 1056, roughly 4 gallons from the local microbrewer) that we used for our 55 gallons of 1.120 OG barley wine. go big or go home!
Wow, talk about going big, 4 gallons of pure slurry is a ton! That works out to something like 2.75 trillion cells per 5 gallons of wort...did you guys pitch it all?

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Wow thats a lot of yeast! How many billions ya think?
Depending on viability, and my fuzzy math, 4 gallons of brewery-fresh slurry should be around 30 trillion cells
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Old 06-11-2013, 05:12 PM   #16
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Yeah I don't remeber the exact math, but the slurry was fresh from a batch of 7% ipa, and we used about 20 oz of slurry per 5 gallon batch. Seems like a lot but it fermented clean.

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Old 06-21-2013, 05:28 PM   #17
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Yeah I don't remeber the exact math, but the slurry was fresh from a batch of 7% ipa, and we used about 20 oz of slurry per 5 gallon batch. Seems like a lot but it fermented clean.
What type of barrel did you use for your barleywine, and how long are you guys planning to barrel-age?
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Old 06-23-2013, 04:02 PM   #18
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The barrel was originally filled with Templeton Rye whiskey, . It will have spent about 6 months in the barrel by the time we get it out. We didnt originally plan on it being that long, but we have tasted it periodically and it's not too oaky.

Actually, we are planning an imperial stout brew to go into the barrel when we empty it. We may add some oak spirals next time.

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Old 08-30-2013, 06:37 PM   #19
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The barrel was originally filled with Templeton Rye whiskey, . It will have spent about 6 months in the barrel by the time we get it out. We didnt originally plan on it being that long, but we have tasted it periodically and it's not too oaky.

Actually, we are planning an imperial stout brew to go into the barrel when we empty it. We may add some oak spirals next time.
We were planning another big beer for our second fill as well, but my brew partners just pulled a 5 month sample and our barrel picked up something sour/funky along the way. Apparently in a very pleasant, aged stock ale sort of way....I'm not at all disappointed We are targeting late fall/early winter to empty it and rack in a low ABV sour.
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Old 08-30-2013, 06:54 PM   #20
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Are you sure it's a infection or just a sourness from the alcohol that was in the barrel?

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