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02-05-2012, 09:29 PM
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#331
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Senior Member
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 7,611
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Already posted it in his other thread, but figured some people here might appreciate it too.
Every barrel owner should have this document.
http://www.morewinemaking.com/public/pdf/wobcg.pdf
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02-05-2012, 09:31 PM
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#332
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Senior Member
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 7,611
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Quote:
Originally Posted by Steelers77
I have some 10 gallon rums available along with 3 5 gallon brandy barrels that are toasted not charred.
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Any more info on those brandy barrels? i.e. what kind of brandy, what level of toast, where the oak is from, etc? Oh, and price.  |
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02-06-2012, 02:40 PM
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#333
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Brewery 389
Join Date: Oct 2011
Location: Hillside, New Jersey
Posts: 16
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Hey guys,
I just purchased a 5 gallon barrel for a home-brew I am about to do and wanted to ask a couple of questions before I put it into use.
When transferring into the barrel, should I use the bung that came with the barrel OR do you need to put a bung and an airlock in there?
I would imagine I would keep my home-brew in there no longer then a week, maybe even just a couple of days depending on the flavors the barrel imparts and then move it into a carboy for secondary.
Another thing I wanted to ask was regarding hydrometer readings. I would imagine the flavors and alcohol content in the barrel is going to skew my readings. Does the 3 day steady reading still apply here when using a barrel?
Thanks guys, I know some of these questions are moderately stupid, but I would rather ask before I mess up a perfectly good batch of beer.
__________________
Follow my homebrewing escapades here: www.brewery389.tumblr.com
On Deck:
Primary:
Secondary:
Bottled:
Pumpkin Spice Ale, Dark Maple Syrup Ale, West Coast Pale Ale, Saison de Noel (Dark Belgian Ale), American Cream Ale, Barrel Aged Pumpkin Milk Stout, Blood Orange Hefeweizen
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02-07-2012, 12:25 AM
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#334
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Thirsty Zymurgist...
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 1,577
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Quote:
Originally Posted by Steelers77
Mike, Are the bands loose?
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No, it hasn't shrunk that much, so I might be okay. Thanks to emjay for posting here and in my thread.
__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36
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02-07-2012, 12:26 AM
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#335
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Thirsty Zymurgist...
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 1,577
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Quote:
Originally Posted by DaveSDC
Hey guys,
I just purchased a 5 gallon barrel for a home-brew I am about to do and wanted to ask a couple of questions before I put it into use.
When transferring into the barrel, should I use the bung that came with the barrel OR do you need to put a bung and an airlock in there?
I would imagine I would keep my home-brew in there no longer then a week, maybe even just a couple of days depending on the flavors the barrel imparts and then move it into a carboy for secondary.
Another thing I wanted to ask was regarding hydrometer readings. I would imagine the flavors and alcohol content in the barrel is going to skew my readings. Does the 3 day steady reading still apply here when using a barrel?
Thanks guys, I know some of these questions are moderately stupid, but I would rather ask before I mess up a perfectly good batch of beer.
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Don't use the barrel for primary fermentation, use it as a secondary, and still use a rubber bung with airlock.
__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36
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02-07-2012, 01:48 AM
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#336
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Vendor
Join Date: Feb 2009
Location: Janesville, WI
Posts: 1,501
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Quote:
Originally Posted by usfmikeb
No, it hasn't shrunk that much, so I might be okay. Thanks to emjay for posting here and in my thread.
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You will be good, it takes a while for them to shrink. |
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02-07-2012, 09:11 PM
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#337
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Vendor
Join Date: Feb 2009
Location: Janesville, WI
Posts: 1,501
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We still have a few Brandy barrels and 1 - 10 gallon Rum barrel available. PM if interested.
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02-07-2012, 09:13 PM
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#338
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Vendor
Join Date: Feb 2009
Location: Janesville, WI
Posts: 1,501
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Quote:
Originally Posted by emjay
Any more info on those brandy barrels? i.e. what kind of brandy, what level of toast, where the oak is from, etc? Oh, and price. |
It was Marc Brandy and the toast level is medium. American oak, $115 for a 5 gallon. |
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02-08-2012, 11:52 AM
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#339
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Vendor
Join Date: Feb 2009
Location: Janesville, WI
Posts: 1,501
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Bump, we have 1 Brandy barrel left and a 10 gallon Rum.
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02-10-2012, 01:24 PM
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#340
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Vendor
Join Date: Feb 2009
Location: Janesville, WI
Posts: 1,501
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Anybody want a barrel?
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