SpanishCastleAle

Recipes 

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

thorongil

Recipes 

Tried the Oaked AB clone after 2 weeks primary, 2 weeks barrel, and 2 weeks in the bottle, and it is still too young to drink. The bourbon is still there, and the wood is very strong. Hoping things will mellow and blend better over time...

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"Altogether 1420 in the Shire was a marvelous year... The Northfarthing barley was so fine that the beer of 1420 malt was long remembered and became a byword. Indeed a generation later one might hear an old gaffer in an inn, after a good pint of well-earned ale, put down his mug with a sigh: ‘Ah! that was a proper fourteen-twenty, that was!’” - The Lord of the Rings, The Return of the King

SpanishCastleAle

Recipes 

Just stole my first pour of the Robust Porter I made late November and barrelled for 21 days in a 5 gal corn whiskey barrel (my first ever barrel-aged beer). The whiskey note has mellowed since I kegged it and there is a nice vanilla note. TBH I almost never brew/drink Porters and don't really know what they're supposed to be like but this is friggin' delicious.

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Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

Matt Up North

Recipes 

My 2010 Barley Wine has been in since the 9th and I will taste it this saturday. I am interested to see just how much of the whiskey it has taken on.

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ColoradoXJ13

Recipes 

Brewed a wee heavy 1.5 weeks ago, that will be the first to go in. Will probably do a barleywine next, then some sort of RIS. After that, the barrel is gonna get funky, if you know what I mean :-)

Brewmoor

Recipes 

How did you decide on the age? We just brewed 60 gallons of robust porter to put in a barrel. We each separately did 10 gallon batches. We are going to combine after fermentation is done.

We are tossing around numbers like 3-6 months for the aging, based on the volume of the barrel. This is a first for all of us.

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Saccharomyces

Recipes 

Depends on the barrel, barrels used for 12 years like Jack Daniels' barrels yea 3 months is probably about right. Really taking samples and deciding when it's done is the only way to know for sure.

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Brewmoor

Recipes 

Their site says they age their liquor for a minimum of two years. So minimum of 2 years of fluid in the barrel we got from them. I guess we will just need to take samples every month until it tastes right.

Edit: "We age our whiskey a minimum of two years before it reaches bottled perfection for your drinking pleasure." Does that mean they age in the bottle? If so who knows how long it stays in the barrel


http://www.stranahans.com/index.php?q=process

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"What the mind can conceive and believe, the mind can achieve."

My build thread. Compact Single Tier!

Matt Up North

Recipes 

Is there any reason why so many people are turning their barrels into funky containers in the end? Just asking.

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New and improved signature.

thorongil

Recipes 

They do that themselves after a while... we merely take advantage of it...

__________________
"Altogether 1420 in the Shire was a marvelous year... The Northfarthing barley was so fine that the beer of 1420 malt was long remembered and became a byword. Indeed a generation later one might hear an old gaffer in an inn, after a good pint of well-earned ale, put down his mug with a sigh: ‘Ah! that was a proper fourteen-twenty, that was!’” - The Lord of the Rings, The Return of the King