Ashz

Recipes 

My RIS is now in the barrel. I'll be doing a taste every week to see how it's progressing. It already smells delicious.

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The universe is wider than our views of it.
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calpyro

Recipes 

The Sonoma Beerocrats are doing two 60 gallon, sour beers aged in wine barrels. The Flanders is being aged in a Cab barrel finished with Brett. The Second is being aged in a Chardonnay barrel finished with the house culture from Russian River Brewery. Both Barrels are being aged at Russian River’s production brewery's barrel room. They should be ready in about a year according to Vinnie.

claphamsa

Recipes 

just sampeld my brown porter.... a month has a nice whiskey taste.... ill keg it in about 2 weeks i think.

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too much beer to keep track of anymore!

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pnearing

Recipes 

Never tried barrels before but I just recieved two small 5 L barrels as a gift. One is going to be designated for Cider, the other for a Belgian tripel that has been in secondary for 4 weeks. Small barrels, so I probably won't leave either batch for longer than a month before bottling... Will I be able to bottle with priming sugar? I'm worried the yeast wont be active enough to carbonate...

adx

Recipes 

I'll probably bottle mine this weekend. It was pretty nice on the whiskey side last week, but didn't have much oak to it. I'll need to store something in it until I can get brewing again. Damn snow and busy weekend.

claphamsa

Recipes 

im gonna secondary mine, for a while..... I have in IIPA to go in it next

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too much beer to keep track of anymore!

http://www.homebrewtalk.com/groups/md-brew-day/

claphamsa

Recipes 

wow.... jsut wow..... brown porter on whiskey barrel!

__________________
too much beer to keep track of anymore!

http://www.homebrewtalk.com/groups/md-brew-day/

adx

Recipes 

I'll be bottling mine sometime this weekend. I tasted it last weekend and it was amazing.

lucasszy

Recipes 

Last night I taster my dark strong Belgian that sat in a barrel for a few weeks, and the whiskey taste is there, but the alcohol taste needs to meld back in, so I'll give it another month before I taste test again.

I have a persimmon mead that I'll be tasting in about a month as well, its been on oak for 2 weeks now.

Cheers

Lucas

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Shizmo Brewery - Coming Soon, going pro!

My Wheat (Camomile / Honey)
My Good Eats Brew
My JAOM
SMaSH ale
First AG
First Place Belgian Specialty Ale

ragweed

Recipes 

RIS in mine, have not sampled yet, only been in the barrel a week or so. I added bourbon every so often and shook it around to keep the barrel wet/sealed.