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Old 02-02-2012, 02:45 PM   #21
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If you do some reading here in the forum you will find that many/most home brewers don't use a secondary fermentation at all. Obviously in the case of barrel aging you are using the barrel as a secondary to add flavor but I am pretty sure the general consensus would be to complete the fermentation in primary, letting the yeast cake clean up any off flavors then transfer the beer into the barrel for flavoring purposes.

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Old 02-02-2012, 08:07 PM   #22
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+1 I would have left it in primary for at minimum 2 weeks, and most likely 3 weeks because of how big this beer is.

Your plan has always been to leave it in the barrel for quite some time though, so the only way to compress your timeline is to shrink time in primary. I am really eager to hear how it comes out!

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Old 02-03-2012, 01:05 PM   #23
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Be careful with adding cherries to your bottles. You'll need to account for the sugar there to avoid bottle bombs.

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Old 02-04-2012, 03:46 AM   #24
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This is a little down the road, but definitely worth mentioning - to preserve that barrel after you are done using it, fill it up with some Nitrogen gas. This is what we do at the winery I work it, and it works pretty well. An untreated empty barrel will quickly begin to produce nasty molds and bacteria. I would even fill it up with some 155 deg. water to kill off any bacteria that may be lurking prior to the nitrogen fill.

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Old 02-04-2012, 04:00 AM   #25
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Northern Brewer home brew supply has a porter that recommends makers mark. I want to sub that out with cruzan black strap as I am more of a rummy! and maybe use some of their "Pirate spices"... make my own "Shiver Me Timbers" porter

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Old 02-06-2012, 06:18 PM   #26
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I appreciate all the comments and reco's I am getting here. Sampled the worth this weekend, it is quite tasty, very bourbon like and has the flavors i am looking to impart in the beer. I actually like the taste so much i have been considering not carbonating it and drinking it straight out of the barrel!
maybe i will bottle with the cherries and what ever carbination i get from them will be how much it gets carbonated.
I may have transferred too soon in some of your opinions yet from sampling I am picking up no ill effects, the beer is tasting quite like I expected it to. just not oakie enough yet.....

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Old 02-07-2012, 04:56 AM   #27
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Quote:
Originally Posted by the_sloth View Post
I appreciate all the comments and reco's I am getting here. Sampled the worth this weekend, it is quite tasty, very bourbon like and has the flavors i am looking to impart in the beer. I actually like the taste so much i have been considering not carbonating it and drinking it straight out of the barrel!
maybe i will bottle with the cherries and what ever carbination i get from them will be how much it gets carbonated.
I may have transferred too soon in some of your opinions yet from sampling I am picking up no ill effects, the beer is tasting quite like I expected it to. just not oakie enough yet.....
I cant wit to hear about this. My old roommate and i made a milk stout with toasted French oak chips and burbon last winter it was amazing! People in the neighborhood would come knock on the door asking of they could buy six packs from us.
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Old 02-07-2012, 07:11 AM   #28
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Quote:
Originally Posted by BrewMonster

I cant wit to hear about this. My old roommate and i made a milk stout with toasted French oak chips and burbon last winter it was amazing! People in the neighborhood would come knock on the door asking of they could buy six packs from us.
Got a recipe?
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Old 02-07-2012, 02:50 PM   #29
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a few have asked for the recipe of this concoction and as I would like to keep it a guarded secret I will share it in hopes that someone else brews this and can weigh in on what they think. I know it is in beginning stages and I rarely hype my own beers deliciousness (usually let everyone else talk it up--not me) but this beer has won me over immediately. without any further ado:

2lbs crystal rye, thomas fawcett, UK 70-80
2lbs rye malt, breiss, USA 3.7
1lb. maris otter pale ale, bairds, UK 2.5-3.5
1lb victory toasted malt, breiss, USA 25
3lbs golden light DME, USA
3.3lbs golden light CBW breiss LME
3oz. citra whole hops 15.6%/3.5%
1oz. cascade whole hops 8.9%/6.0%
(2) wyeast 3522 belgian ardennes
3tsp. gypsum
2 tsp. irish moss
1/2oz sweet orange peel
1/4 tsp. wyeast nutrient
1/2c. lactose
1/2lb maltodextrin
2/3c. maker's mark w/ 10 dashes angostura bitters & orange zest of one orange
post fermentation:
8oz maker's mark

-add grains to 4 gallons h2o @ 150 degrees, steep for 30 minutes
-raise temp to 158, hold for 30 minutes
-heat 2 1/2c h20 to 170 sparge grains
-raise to boil (60min boil), add DME, LME, malto, gypsum, lactose, 1/2oz citra, 1/2 cascade
-@45mins add 1/2oz citra
-@30mins add 1/2 cascade
-@20mins add irish moss
-@10mins add wyeast nutrient
-@5mins add 2/3c. markers. 1/2oz sweet orange peel, 1/2oz citra, 1/2oz cascade
OG 1.0854
-pitched 2 wyeast 3522 smack packs
-transfer to new oak barrel, adding 8oz. of makers mark bourbon to barrel

after aged to acceptable taste will bottle adding a bourbon soaked maraschino cherry (muddled) to each bottle individually (no priming--this will be the sugar source of carbonation)

bottle condition (few months????) then ENJOY!!

if anyone attempts this please share your thoughts, insights and reviews.....

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Old 02-07-2012, 02:59 PM   #30
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does anyone have any idea how to figure out what kind of impact adding maker's has to the overall alcohol content? I would imagine doing standard gravity reading would tell me after i transfer to bottle? But any way to figure it out beforehand? I added 5.5oz at five minutes left in boil and another 8oz. direct to barrel post fermentation.

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