Recent content by Siruso

EDIT Haha wow, I spoke too soon apparently about the primary ferm. The plan is as I stated above, brew as much as we can and fill all our primary fermentors and then rack all together into barrel after about a month.

Thanks for the blog link, it looks great! As for the primary fermentation, we're probably going to have to pool all our fermenting equipment to get to the 59 gallons. Does anyone know how much head space is okay? And leaving the beer in primary for about a month seems good, before combining...

so each of you brewed 5 gal and then combined at a later date? Yeah, it's looking like we're gonna need a ton of carboys for this...

Hi all, I'm mainly a lurker on these forums, love you guys, but I just have to post this. My girlfriend's dad (who originally got me into homebrewing) just bought a 59 gallon oak barrel originally used for red wine, and he plans to fill it with a sour ale (rodenbach clone), wait a year...

It's an amber not a scottish, the scottish was the one before this. Sorry for the confusion. Ok, I'm boiling up the sugar right now (it was 8oz btw) and I'll let it cool and add it in a bit. Thanks everyone!

Thanks for the response, I know adding more water to the fermenter would lower the ABV but wouldn't the addition of a bunch of new fermentable sugar raise it back up?

Hi everyone! I just brewed my first beer, a Scottish ale which turned out delicious and am on to my sophomore effort. So I brewed a basic amber the other day using a recipe from my LHBS and it called for an addition of brown sugar during the boil (don't remember the amount, I'm at work now)...