Barrel Brew 2008.
Brewed a Belgian Dark Strong back in June - fermented with a mixture of WLP500/WY3787. After primary fermentation we racked to a used Jack Daniels barrel where fermentation began again. Aged 4 months in the oak. Racked out this weekend to a final gravity of 1.010.
Taste is quite Barleywine-ish. Whiskey character definitely prevalent, but not overpowering. Dry finish really complements the sweetness of the beer. Subtle dark fruit, but mostly covered up as tasted side by side with an "unbarreled" sample (also because the barrel version dropped 15 more points from 1.025 to 1.010). Despite the large drop in gravity/secondary fermentation - no sourness. Notes of vanilla from the oak add a nice roundness.
Along with 4 other homebrewers, I have my share of 9 gallons. I'll bottle some in 12 ozers (it is
almost 14%) with wax capping and then hopefully I'll be able to cage and cork the rest. Hopefully will age for around 6 more months before sampling. Will add champagne yeast at bottling, although not expecting much carbonation. Doesn't need it, however.
Dare I sour a couple of gallons? Perhaps