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Old 04-28-2013, 10:22 PM   #1
theveganbrewer
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Default Want to make some sour beer? Join my wine-barrel project in the Portland area.

I recently acquired and prepared a 59 gallon used pinot barrel from a local winery and am interested in creating a collaboration brew to age in the barrel. I have the space to add one more barrel if necessary. I'm thinking Flanders Red, Oud Bruin, or Lambic, but am open for suggestions. The barrel will be located in Beaverton, in a temperature controlled swamp cooler.

I am developing recipes and will soon introduce some bugs into the barrel. What I'm looking for are a few skilled homebrewers who want to brew part of the beer to add to the barrel. When it's time to split up, we can bring kegs over and split up the finished product and you can do with it whatever you want, be it further aging, adding fruit, bottling, or drinking.

I have a 55 gallon fermenter we could primary in, or each contributor could primary at their house and bring over the finished beer to add to the barrel together.

Please post your capacity here, as well as which style your interested in, and if you have any experience with sours. Thanks.

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Old 04-29-2013, 05:59 AM   #2
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Oh man I would love to make some sour beer with you! PM me and let's talk! I'm in SE Portland.

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Old 04-29-2013, 06:38 AM   #3
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Will do. If anyone comes in and is interested, please post a message here so others can see it and gauge the interest in the project. I've had 3 others contact me through my blog and reddit, so we're at 4 so far.

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Old 04-29-2013, 07:17 PM   #4
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I'm definitely interested, I'm in SW.

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Old 04-29-2013, 08:36 PM   #5
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I live in Garden Home and would love to contribute to this.

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Old 04-29-2013, 08:45 PM   #6
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How many gallons would you all like to contribute? Which style are you most interested in?

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Old 04-29-2013, 08:59 PM   #7
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I could do 10 gallons depending on the OG, I'm open to any style.

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Old 04-29-2013, 10:37 PM   #8
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I've PM'd you but want to leave feedback in the thread for others as well.
I'm can contribute up to 10 gallons and am anxious to experiment pretty much with any style. An 'olde ale' that has actually been aged in oak with Brett & some bugs sounds pretty good - and historically interesting. But, I've enjoyed just about everything I've had from Cascade Barrel House.

The only 'bugs' I have are sitting at the bottom of a Flanders Red that I've had for about 10 months, just a pitch of roeselare blend from wyeast.

I'm in NE Portland

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Old 04-30-2013, 12:02 AM   #9
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Just checking in to say that you are awesome, and I am jealous. Carry on.

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Old 05-03-2013, 04:37 PM   #10
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I would be up for a lambic. Or (Cascade does this and I'm really fond of it) blend some Belgian Blonde and Tripels together, like their Figaro which is aged on Spanish lemon peel and Adriatic Fig (whatever those are).

I'm super down! I have a 15 gallon keggle. I could provide between 6 and 12 gallons after primary is said and done. I've been wanting to do this but just don't have the space. Plus I'm young so I don't know where I'll be renting in a year, I'll certainly be out west! Hit me up.

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