Barrel-Aging Roll Call - Page 2

Tonedef131 · 11-19-2009, 04:13 PM

I have two 15 gallon wine barrels, one has a Lambic in it and the other has a Flemish Red in it. The lambic I am going to leave in there for 3 years and make another lambic every year until I can blend a gueuze. The red I plan to leave in there for a year, then bottle it up except for 5 gal I will put on cherries. Once the red is out of that barrel I will put another lambic in it and I also have a ten gallon wine barrel that I haven't put anything in yet. I have a pyment I think I will put in there until it is time to fill it with lambic.

mrtrav · 11-19-2009, 04:49 PM

I have been dying to make a sour for awhile now. I'm jealous of you barrel owners

**olllllo** · 11-19-2009, 05:08 PM

You don't *need* a barrel to sour.

I suggest you get started!

PseudoChef · 11-19-2009, 05:46 PM

Getting ready to brew ~70 gallons of Wee Heavy on December 6th for our next barrel brew. This time we're hoping to score a Buffalo Trace or Maker's barrel.

ODaniel · 11-19-2009, 07:09 PM

Hopefully sometime next year I will be able to put my Foreign Extra Stout in some good bourbon barrel. At work the old owner still has 7 Buffalo Trace barrels in our warehouse for some reason. I need to convince him to give me one or sell me one cheap.

adx · 11-20-2009, 12:27 AM

I have a brown porter that will go into mine soon. It's the second half of the same batch jezter6 has. I'll probably put it in after Thanksgiving.

**3 Dog Brew** · 11-20-2009, 01:37 AM

Mine will be the 2010 batch of St. Bernard Christmas Ale that I will brew Thanksgiving weekend.

SpanishCastleAle · 11-20-2009, 01:29 PM

Might be worth a new thread but what adjustments do you make when brewing for barrel aging?

ABV- Higher gravity and higher alcohol? Since the alcohol will go down due to angel's share and since we're aging a beer for a while it seems to make sense. Is there a minimum ABV% you would brew for barrel aging? 6%? 7%? More? Sacc mentioned that the higher the ABV the faster the flavors seem to be extracted from the barrel.

Body - Should we adjust the body? Will the beer come out of the barrel with more/less/the same amount of body as when it went in? Seems losing some alcohol might have the perception of more body but I'm just guessing.

Sweetness - Adjust the sweetness to balance the wood/whiskey flavors?

Hops - Keep aroma/flavor additions on the low side so they're not 'in the way' or on the high-side since they'll mellow with all the aging?

Anything else?

Ryan_PA · 11-20-2009, 03:07 PM

I have barrel envy. I did not get one from the group buy, but I do have a 1/3 share of the 65G lambic barrel project in Claphamsa's basement.

chrisrush · 11-20-2009, 03:23 PM

Just for s**ts, I tossed a Black Project Stout into mine on Tuesday for 8 days. I need to pick up some Jim Beam to keep it wet until I figure what else to brew in it. I hope it picks up some slight oak and bourbon flavors.