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Old 08-11-2008, 03:42 PM   #31
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I just tried a Stumptown Tart from Bridgeport last night that was tasty and aged in Pinot barrels. It's a Belgian I believe.

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Old 08-11-2008, 03:51 PM   #32
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I just tried a Stumptown Tart from Bridgeport last night that was tasty and aged in Pinot barrels. It's a Belgian I believe.
I had a bottle of that a few weeks ago myself, very tasty.
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Old 08-11-2008, 04:07 PM   #33
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Here's a little more detailed description of how I cleaned a sanitized my barrel prior to use.

I rinsed thoroughly with hot water then filled the barrel to soak. It took about 48 hours before it stopped leaking altogether and I just kept topping up the barrel.

When the barrel was finally sealed, I mixed up a solution of (1) ounce of sodium metabisulphite and half (1/2) ounce of citric acid per gallon of water. Make two (2) to three (3) gallons of solution for larger barrels. Pour in the solution, close the bung, and roll the barrel about so that all interior parts of the barrel are contacted by the solution.

Rinse the barrel once more with clean water. The barrel is now ready to fill.

When I store my barrel between fillings, I keep it full of this solution to inhibit bacterial growth and to keep the barrel swelled.

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Old 08-11-2008, 05:44 PM   #34
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Thanks Don. That's very helpful. This may be a silly question, but where does one get sodium metabisulphite and citric acid?

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Old 08-11-2008, 05:47 PM   #35
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Thanks Don. That's very helpful. This may be a silly question, but where does one get sodium metabisulphite and citric acid?
I bought it at my LHBS. If your local also sells wine supplies, they will probably have it there as well.
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Old 08-12-2008, 03:49 PM   #36
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Thoughts on maybe doing a brown ale as the base beer? C'mon guys, looking for some input here...also looking to get some more volunteers, we're going to need 50-55 gallons or beer here!

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Old 08-12-2008, 04:07 PM   #37
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A Flemish Brown would be good. Similar to Liefman's Goudenband. Rack it into the barrel with some sour cherries for a Kriek?

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Old 08-12-2008, 04:25 PM   #38
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Yeah, that's kind where I was heading with the idea.

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Old 08-12-2008, 06:20 PM   #39
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I like the brown ale concept. Should we agree on a recipe or all do our own thing?

Not sure about the Kriek idea, but I could be convinced.

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Old 08-14-2008, 08:12 PM   #40
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Hey Don, did you mean Potassium Metabisulfite? I can't find the Sodium anywhere, but the LHBS had Potassium.

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