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Old 11-01-2009, 05:16 PM   #11
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No problem. Depending on the the final grain bill I can run the numbers and try and pull a little more.

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Old 11-01-2009, 07:31 PM   #12
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Hey, Kilted, I WILL do 5...When and where do you need it?

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Old 11-02-2009, 12:27 AM   #13
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OK...I think we're pretty darn close to having enough or pretty close to it. Let's start making this official. My thought is I will brew up 10 - 15 gallons next weekend (7th - 8th) and pitch that directly into the barrel. Give that a week to get rolling and then we should put the rest in there the following weekend (14th - 15th). If timing works for everyone, let's agree on the recipe.

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Old 11-02-2009, 01:57 AM   #14
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I am out only because of cash flow. I am sorry. Maybe next time.

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Old 11-02-2009, 05:12 AM   #15
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I am out of town the 14th and 15th but I can brew it next weekend. Are we trying to do the entire fermentation in the barrel?

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Old 11-02-2009, 01:17 PM   #16
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KB, I'm in for 15 if needed. I'll be coming down the 13th but will probably also be coming down the first weekend in December if that works better. I probably won't have a chance to brew until this Friday at the earliest. I haven't had a chance to go back and compare the recipe to some of my previous batches but I like the sound of it.

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Old 11-02-2009, 03:19 PM   #17
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Chester-
What we would do is I would pitch my batch into the barrel right after the boil/chilling. Let the bugs already in the barrel enjoy the sugars, etc. Everyone else would brew your batch, pitch some yeast and let them ferment a little bit. Then we'd pitch them all into the barrel and let it age a year or so.

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If we need to hold off till December I think that would be fine. I would still get my batch in sooner then later just to get things rolling a little and so the barrel doesn't dry out too much.

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Old 11-02-2009, 03:24 PM   #18
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Ok, that's what I thought. Just checking!

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Old 11-02-2009, 04:03 PM   #19
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If there's still room I'd be in for 5-10.

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Old 11-03-2009, 01:11 PM   #20
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The more I think about it the more I like the idea of giving the bugs more to chew on, especially since there are so many of them and KB your batch will get them riled up and ready to go.

We could potentially all brew right before putting the batches in the barrel rather than ferment it out first. If sanitation is a concern, a campden tablet will knock out any bacteria in there to make sure no stray bugs get a head start on the Roselare bugs. Another option is to brew with the no chill method into the storage cubes and bring the wort to dump in the barrel.

Or we could just ferment out as planned. What do you guys think?

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