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Ok, that makes sense based on what I've read. Thanks. In this recipe, you're shooting for about a 1.140 OG, so you're getting close to that range. But the important part is that after the primary fermentation, you are to add 2oz of acid and 34oz of 90 proof vodka, at which point the flor will...

Hey there fellow brewers. I'm going to brew the "port-like beer" recipe from Randy Mosher's "Radical Brewing" this weekend, but I've run into an issue that doesn't seem to be addressed in the book. Here's the 2.5 gallon AG recipe: 6lb Pils 6lb Munich 1lb caramelized sugar There is a step mash...

Thanks - that's reassuring!

I was thinking six months. At this point, I'll keep a close eye on the barrel and make sure it's not drying out, etc, and leave it in there as close to six months as I can.

Thanks for the quick reply. This was quite the experimental stout so brewing another batch would be very difficult. CO2 makes sense - I'll be sure to do that. Do I run any risk of the barrel drying out in areas where the beer is not in contact with it?

I have an eight gallon, used bourbon barrel at home. I'd really like to age my imperial stout (currently in the primary) in it for a while, but I only have six gallons of the beer. I understand that ideally the barrel would be filled nearly to capacity, but clearly I don't have the volume of...