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Brewtopia 07-13-2007 08:21 PM

Am I insane???
 
4 Attachment(s)

Who in their right mind would attempt barrel aging in a 490 sq.ft. condo? I guess that someone would be me.

Just racked my big Belgian into this 15 gallon Bourdeaux barrel and blended it with a Flanders Red that I brewed almost a year ago with a blend of wild yeast and bacteria that includes Brettanomyces Lambicus, Saccharomyces, Lactobacillus and Pediococcus.

The strong Belgian had an O.G. of 1.125 and finished out at 1.034. I think the blending with the Brett beer in the barrel should knock it down a few more points. I plan on bottling this in 750ml Belgian bottles, corked & caged. I have no idea how it's going to turn out but I was inspired by the beers that Thomme Arthur and Vinnie Cilurzo are producing down at Lost Abbey and Russian River respectively.

I have included some pictures of the racking session

First 5 gallons going in
Attachment 2082

2nd carboy on deck
Attachment 2083

In goes the sour beer
Attachment 2084

Done
Attachment 2085


Brewtopia 07-13-2007 08:21 PM

Am I insane???
 
4 Attachment(s)

Who in their right mind would attempt barrel aging in a 490 sq.ft. condo? I guess that someone would be me.

Just racked my big Belgian into this 15 gallon Bourdeaux barrel and blended it with a Flanders Red that I brewed almost a year ago with a blend of wild yeast and bacteria that includes Brettanomyces Lambicus, Saccharomyces, Lactobacillus and Pediococcus.

The strong Belgian had an O.G. of 1.125 and finished out at 1.034. I think the blending with the Brett beer in the barrel should knock it down a few more points. I plan on bottling this in 750ml Belgian bottles, corked & caged. I have no idea how it's going to turn out but I was inspired by the beers that Thomme Arthur and Vinnie Cilurzo are producing down at Lost Abbey and Russian River respectively.

I have included some pictures of the racking session

First 5 gallons going in
Attachment 2082

2nd carboy on deck
Attachment 2083

In goes the sour beer
Attachment 2084

Done
Attachment 2085


Brewtopia 07-13-2007 08:21 PM

Am I insane???
 
4 Attachment(s)

Who in their right mind would attempt barrel aging in a 490 sq.ft. condo? I guess that someone would be me.

Just racked my big Belgian into this 15 gallon Bourdeaux barrel and blended it with a Flanders Red that I brewed almost a year ago with a blend of wild yeast and bacteria that includes Brettanomyces Lambicus, Saccharomyces, Lactobacillus and Pediococcus.

The strong Belgian had an O.G. of 1.125 and finished out at 1.034. I think the blending with the Brett beer in the barrel should knock it down a few more points. I plan on bottling this in 750ml Belgian bottles, corked & caged. I have no idea how it's going to turn out but I was inspired by the beers that Thomme Arthur and Vinnie Cilurzo are producing down at Lost Abbey and Russian River respectively.

I have included some pictures of the racking session

First 5 gallons going in
Attachment 2082

2nd carboy on deck
Attachment 2083

In goes the sour beer
Attachment 2084

Done
Attachment 2085


Brewtopia 07-13-2007 08:21 PM

Am I insane???
 
4 Attachment(s)

Who in their right mind would attempt barrel aging in a 490 sq.ft. condo? I guess that someone would be me.

Just racked my big Belgian into this 15 gallon Bourdeaux barrel and blended it with a Flanders Red that I brewed almost a year ago with a blend of wild yeast and bacteria that includes Brettanomyces Lambicus, Saccharomyces, Lactobacillus and Pediococcus.

The strong Belgian had an O.G. of 1.125 and finished out at 1.034. I think the blending with the Brett beer in the barrel should knock it down a few more points. I plan on bottling this in 750ml Belgian bottles, corked & caged. I have no idea how it's going to turn out but I was inspired by the beers that Thomme Arthur and Vinnie Cilurzo are producing down at Lost Abbey and Russian River respectively.

I have included some pictures of the racking session

First 5 gallons going in
Attachment 2082

2nd carboy on deck
Attachment 2083

In goes the sour beer
Attachment 2084

Done
Attachment 2085


Brewtopia 07-20-2007 05:34 PM

2 Attachment(s)
Quote:
Originally posted by Damn Squirrels
Is there any reason you can't use a rubber stopper with an airlock?
I didn't think I had a stopper big enough but I found one. Good call.
Attachment 2136
Attachment 2137

Quote:
Originally posted by Brewpastor
How thick are the walls on your barrel? I have two similar barrels but have wondered about their sides. Also, what did you do to clean them (details please).
I forgot to measure the thickness while I had the bung out but I'd guess about 1/4 inch or so. It's a 15.5 gallon barrel so they aren't very thick. When I got the barrell it hadn't been used in a while but the previous owner burned a sulpher stick inside to keep the nasties at bay. When I got it, I used the method outlined below to prepare the barrel. My LHBS had everything I needed.

1. To five (5) gallons of hot tap water add one (1) pound of soda ash and two (2) teaspoons of household lye. Make enough to fill the barrel. When you are sure that the ingredients are completely dissolved, pour the solution into the barrel.

2. Let the barrel soak for two (2) to three (3) days.

3. Drain the solution and flush the barrel with clean water three (3) times.

If you are preparing an all-new, unused oak barrel, repeat steps #1 through steps #3 at least two (2) times.

4. Make a solution of one (1) ounce of sodium or potassium metabisulphite and half (1/2) ounce of citric acid to a gallon of water. One (1) gallon is enough for a five (5) gallon barrel. Make two (2) to three (3) gallons of solution for larger barrels. Pour in the solution, close the bung, and roll the barrel about so that all interior parts of the barrel are contacted by the solution.

5. Rinse the barrel once more with clean water, so as not to have too much sulphite or sulfur dioxide in the wine. The barrel is now ready to fill with your wine.


Recommended Method For Cleaning Oak Barrels
Initial treatment for new barrels & cleaning and sanitizing of used barrels
Rinse barrels several times with cool water.
Fill half way with hot (140-150º F) water.
Add Soda Ash solution, mix by rolling barrel.
Fill completely with hot water, replace plug.
Allow to stand for 24 hours, then rinse several times with cold water.
IMMEDIATELY fill with wine or proceed to step 2.
Keeping Barrels In Good Condition. Immediately after emptying barrel of wine from step 1 above.
Rinse with cold water several times, with barrel about 1/4 full of water and plenty of rolling, both sideways and end over end.
Fill half way with cold water.
Add Sodium metabisulphite solution.
Add Citric Acid solution.
Mix by rolling, fill completely with cold water, replace plug and place in storage.
Check water level every month, add cold water to keep barrel full.
Before using rinse several times with cold water.
Always Keep Barrel Full.

Brewtopia 07-20-2007 05:34 PM

2 Attachment(s)
Quote:
Originally posted by Damn Squirrels
Is there any reason you can't use a rubber stopper with an airlock?
I didn't think I had a stopper big enough but I found one. Good call.
Attachment 2136
Attachment 2137

Quote:
Originally posted by Brewpastor
How thick are the walls on your barrel? I have two similar barrels but have wondered about their sides. Also, what did you do to clean them (details please).
I forgot to measure the thickness while I had the bung out but I'd guess about 1/4 inch or so. It's a 15.5 gallon barrel so they aren't very thick. When I got the barrell it hadn't been used in a while but the previous owner burned a sulpher stick inside to keep the nasties at bay. When I got it, I used the method outlined below to prepare the barrel. My LHBS had everything I needed.

1. To five (5) gallons of hot tap water add one (1) pound of soda ash and two (2) teaspoons of household lye. Make enough to fill the barrel. When you are sure that the ingredients are completely dissolved, pour the solution into the barrel.

2. Let the barrel soak for two (2) to three (3) days.

3. Drain the solution and flush the barrel with clean water three (3) times.

If you are preparing an all-new, unused oak barrel, repeat steps #1 through steps #3 at least two (2) times.

4. Make a solution of one (1) ounce of sodium or potassium metabisulphite and half (1/2) ounce of citric acid to a gallon of water. One (1) gallon is enough for a five (5) gallon barrel. Make two (2) to three (3) gallons of solution for larger barrels. Pour in the solution, close the bung, and roll the barrel about so that all interior parts of the barrel are contacted by the solution.

5. Rinse the barrel once more with clean water, so as not to have too much sulphite or sulfur dioxide in the wine. The barrel is now ready to fill with your wine.


Recommended Method For Cleaning Oak Barrels
Initial treatment for new barrels & cleaning and sanitizing of used barrels
Rinse barrels several times with cool water.
Fill half way with hot (140-150º F) water.
Add Soda Ash solution, mix by rolling barrel.
Fill completely with hot water, replace plug.
Allow to stand for 24 hours, then rinse several times with cold water.
IMMEDIATELY fill with wine or proceed to step 2.
Keeping Barrels In Good Condition. Immediately after emptying barrel of wine from step 1 above.
Rinse with cold water several times, with barrel about 1/4 full of water and plenty of rolling, both sideways and end over end.
Fill half way with cold water.
Add Sodium metabisulphite solution.
Add Citric Acid solution.
Mix by rolling, fill completely with cold water, replace plug and place in storage.
Check water level every month, add cold water to keep barrel full.
Before using rinse several times with cold water.
Always Keep Barrel Full.

Brewtopia 08-15-2007 01:23 AM

3 Attachment(s)

just drew another sample. Man, this beer is coming along nicely. More of the characteristics of the wine are beginning to come through along wih some more woodiness from the barrel. It's got this amazing aroma of alcohol, toffe and raisins. Tartness from the Brett is still very subtle. The spiciness of the hops are coming through jus in the finish. The gravity has dropped a couple more points to 1.022. I've included a fewpics this time.

Attachment 2345

Attachment 2346

Attachment 2347


Brewtopia 08-15-2007 01:23 AM

3 Attachment(s)

just drew another sample. Man, this beer is coming along nicely. More of the characteristics of the wine are beginning to come through along wih some more woodiness from the barrel. It's got this amazing aroma of alcohol, toffe and raisins. Tartness from the Brett is still very subtle. The spiciness of the hops are coming through jus in the finish. The gravity has dropped a couple more points to 1.022. I've included a fewpics this time.

Attachment 2345

Attachment 2346

Attachment 2347


Brewtopia 08-15-2007 01:23 AM

3 Attachment(s)

just drew another sample. Man, this beer is coming along nicely. More of the characteristics of the wine are beginning to come through along wih some more woodiness from the barrel. It's got this amazing aroma of alcohol, toffe and raisins. Tartness from the Brett is still very subtle. The spiciness of the hops are coming through jus in the finish. The gravity has dropped a couple more points to 1.022. I've included a fewpics this time.

Attachment 2345

Attachment 2346

Attachment 2347



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