Originally Posted by beng
Are you stuck on the barrel idea, or are you ok with say....Oak spirals/chips soaked in some wine or bourbon....soo much easier.
What is the difference, ie. any one done both that can compare? I have been debating going the epic route of using actual barrel, and "cheating"with wood chips, but how long would you soak the chips? And should they be toasted
I was thinking a full barrel was keg size, not 60gal. wow. It looked smaller I guess... (thats what she said)
Btw, drinking the ris now and really getting jazzed to take this thing up a notch!
2011: 95 Gallons
2012: 100 Gallons
2013: 10 Gallons
Fermenting: Cream Ale
, Smoked Chipotle Porter, Flanders Brown
Bottled: Oatmeal Stout, Oaked RIS, IPA, Pumpkin Ale
Kegged: Black IPA
Originally Posted by bulletproof4age
Begin pumping with the tip half in, half out.