jessup

Recipes 

since that's what vintners/wine makers do and they are 100% against brett, i would have to say yes. definitely. can anyone else confirm? while i have 1.5 yrs experience with barrels i'm def no expert on the subject.

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Primary: vienna IPA, smoked porter, scottish 100/-, caramel cream ale, vanilla & cinnamon metheglin
set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)

Vaughn

Recipes 

55 gal of 13% Barleywine aging in a 2000 Evan Williams single barrel. How long is everyone leaving their beer in the barrel?

Bobby_M

Recipes 

We're on our fourth year long barrel project right now. 60gal Cabernet barrel.
2007 Flanders Red
2008 Cherry Lambic
2009 Flanders Brown
2010 Framboise which will be aging at least until February 2012.

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jessup

Recipes 

it should be proportionate to barrel size and surface area. and your tolerance/taste for oakiness... how long has the barleywine been in there?

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Primary: vienna IPA, smoked porter, scottish 100/-, caramel cream ale, vanilla & cinnamon metheglin
set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)

November

Recipes 

I just came into a 50 gallon barrel quite unexpectedly. So now I am trying to come up with an idea of what to do with it.