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Old 07-13-2007, 08:21 PM   #1
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Default Am I insane???

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
barrel-racking-004.jpg

2nd carboy on deck
barrel-racking-008.jpg

In goes the sour beer
barrel-racking-009.jpg

Done
barrel-racking-012.jpg

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Old 07-13-2007, 08:25 PM   #2
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Insane or Genius? It's a fine line...

Looks fantastic. Good luck!

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Old 07-13-2007, 08:31 PM   #3
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Thanks for the pics. Those barrels look great. Good luck

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Old 07-13-2007, 08:32 PM   #4
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I'm gonna say your insane only because you're using your John De Clerk book as a carboy wedge... What are you thinkin!? I find it most impressive that your SWMBO actually lets you do all this in your condo. You are both hardcore!!!

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Old 07-13-2007, 08:38 PM   #5
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Quote:
Originally posted by dblvsn
I'm gonna say your insane only because you're using your John De Clerk book as a carboy wedge... What are you thinkin!?
LOL! Good eye. FWIW, I also use it to fight insomnia.
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Old 07-13-2007, 11:30 PM   #6
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That is awesome!!! How are you going about sanitizing stuff for further use? I have been thinking of doing something with Brettanomyces. But am to scared on the after effect.

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Old 07-13-2007, 11:43 PM   #7
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Quote:
Originaly posted by Ryanh1801
That is awesome!!! How are you going about sanitizing stuff for further use? I have been thinking of doing something with Brettanomyces. But am to scared on the after effect.
I use separate hoses for all my Brett beers. The keg in the picture is also marked and dedicated only to Brett beers. I don't worry much about the glass carboys since they are easily sanitized.

The barrel, obviously, is now dedicated to producing sour beers!
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Old 07-13-2007, 11:44 PM   #8
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Insane? No but you have got to be the biggest beer enthusiast I've ever met!

..... well maybe you are just a bit crazy...

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Old 07-13-2007, 11:46 PM   #9
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You are insane and I love it!!

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Old 07-14-2007, 12:18 AM   #10
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You're insane, but in a good way! That's going to be one helluva beer.

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