theveganbrewer
Well-Known Member
I am currently testing out a couple of recipes before choosing on and finalizing a recipe for a 60 gallon batch that will go into my wine barrel. I'm trying to get down in my head the process of doing something this large. I've read about doing collaboration brews, where a bunch of people brew 5 gallons of the same recipe, ferment at their homes, then bring it over to pour and age in the barrel. I don't have that luxury, I will be doing all 60 here, with a 10 gallon brew pot and some carboys.
Am I going to have to brew 6-7 batches, put them all in 6 gallon carboys (10-12 of them) ferment, then add to the barrel after they're ready? Is there anyway to do it in stages so I wouldn't have to buy so many carboys? Could I ferment 30 gallons, add to the barrel, then get started on the other 30 gallons and add a couple weeks later? Too much headspace in the barrel?
Am I going to have to brew 6-7 batches, put them all in 6 gallon carboys (10-12 of them) ferment, then add to the barrel after they're ready? Is there anyway to do it in stages so I wouldn't have to buy so many carboys? Could I ferment 30 gallons, add to the barrel, then get started on the other 30 gallons and add a couple weeks later? Too much headspace in the barrel?