HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > Home Brewing Photo Forum > New Barrel photos - pLambic underway!!
Reply
 
LinkBack Thread Tools
Old 02-05-2010, 04:41 PM   #11
maskednegator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: san diego
Posts: 323
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Someone buy this man a 3bbl system. Good for you, dude.

__________________
maskednegator is offline
 
Reply With Quote Quick reply to this message
Old 07-24-2010, 08:22 PM   #12
B-Dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Central Coast
Posts: 553
Liked 9 Times on 7 Posts
Likes Given: 3

Default

Update:

Barrel one, is very sour and progressing nicely. Thinking about bottling around December. That will be a year in barrel. This barrel had tons of bugs added to it. One 5 gallon carboy each of finished beer with the following bugs added in secondary: pedio, lacto, many lambic dregs and Al's bug farm. So a total of 4 bugged carboys added at filling time.

Barrel two is tart, but not very sour. The only bugs added to this one was a 3 gallon batch of one of Al's bugfarm. I am planning on making this beer the base for some fruit experiments. One each of the following: Wild Black berry, whole fresh cherries, peach/apricot and a red wine grape like Syrah. If this one doesn't sour up over the summer when the fruit is added I will add some pedio and lacto for the first 2 weeks followed by some brett to finish it off.

I just added 3 more barrels to the family. Two 20 gallon and one 10 gallon; all French oak. They have some brett so the wine maker didn't want them and was going to burn them in a trash pile!! A few bug holes to patch, but they look great other wise!

The small 10 gallon smells really nice. A little toasted wood, but mainly red wine. That one will get a 1.068 Belgian made with Vienna and D2 syrup infused with lacto. To finish I am dreaming of fresh/frozen cranberries, dry cranberries and a small amount of frozen raspberries.

The other two 20 gallon barrels will house a Vienna, Munich and white wheat in one and the other will be pale malt base with dark crystal malts. Both barrels will have lacto, pedio and various bretts.

Brew on my friends.

__________________
www.bwbrewing.blogspot.com/

B-Dub is offline
 
Reply With Quote Quick reply to this message
Old 12-15-2010, 04:51 PM   #13
nathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NC
Posts: 958
Liked 4 Times on 4 Posts

Default

are you running primary in them?
yikes, I'm going to go read more details at the link before I pester you.

__________________

______________________________________
beer.

nathan is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2010, 07:49 PM   #14
B-Dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Central Coast
Posts: 553
Liked 9 Times on 7 Posts
Likes Given: 3

Default

Over the last few weeks I have pulled all the beer from one of the barrels. Some in kegs for drinking now. It is really good! Twenty gallons went into bottles. Of the 30 gallons left in kegs I plan on topping the barrel in a few weeks with 15 gallons and then wait for the brett ferm to stop. Then I will top for the next 6 months.

Today I am filling the barrel with 40 gallons of fresh Amber wort and fermenting with 530 left over from a Triple. AND my wife wanted a stout, so I am brewing that to. For a grand total of........55 gallons of wort from 3 mashes, 110 pounds of malt and 14 oz of hops! All the mashes are high gravity and diluted in the carboy or barrel.

The stout is a basic 1.050 OG and 40 IBUS. Two of the carboys are getting S-04 and S-05 split 50/50. BUT the other one is getting some De Dolle yeast (http://www.wyeastlab.com/hb_yeaststr...ail.cfm?ID=137) , D and D2 DARK CANDI SYRUP. The OG on that will be 1.062.

Busy day to say the least. The other barrel will have to wait until next month for the same treatment.

BW

PS - Nathan I will get back with your questions soon.

__________________
www.bwbrewing.blogspot.com/
B-Dub is offline
 
Reply With Quote Quick reply to this message
Old 12-16-2010, 08:11 PM   #15
nathan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: NC
Posts: 958
Liked 4 Times on 4 Posts

Default

I've never done concentrated wort production and diluted in the fermenter as you are describing, but have triple batched out a total of 45 gallons, including a 10% abv double IPA, so I suppose that could have been doubled, and if run 3 times similarly could be up to 90 gallons (I cringe at triple-batch days, though, as it's physically grueling).

Sunday I have a brewday of 9 brewers for 3 batches at 15 gallons. That'll be cake! I can point and ask that something be done and it is so. Many hands make light work, but they also make light kegs fast!

__________________

______________________________________
beer.

nathan is offline
 
Reply With Quote Quick reply to this message
Old 07-13-2011, 09:13 PM   #16
B-Dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Central Coast
Posts: 553
Liked 9 Times on 7 Posts
Likes Given: 3

Default

New pictures of the barrel room!! Yeah baby. My wife is to good to me.

BW

__________________
www.bwbrewing.blogspot.com/
B-Dub is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
When to Bottle a pLambic heyvail General Beer Discussion 5 03-24-2011 03:50 AM
Pellicle Porn... my pLambic bhatchable Lambic & Wild Brewing 13 02-02-2010 11:04 PM
How long will my pLambic last? Beernik Lambic & Wild Brewing 3 06-30-2009 12:20 PM
Bottling a pLambic heyvail Bottling/Kegging 2 01-27-2009 11:13 AM
Is this mold in my plambic? Sweet!! Shonuff General Beer Discussion 7 10-21-2008 03:11 PM



Newest Threads

LATEST SPONSOR DEALS