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Old 02-04-2011, 01:20 PM   #11
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
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I've never used smaller barrels, although we may do something in a 30 gallon rye barrel from a new/local nano distillery. I think you'd be fine leaving it for a "normal" amount of time, just give it a taste every few months and pull it if it starts getting too much oak/vinegar.

You could get a group together to fill a big barrel, that's how we started out and the results have been great.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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Old 02-04-2011, 06:28 PM   #12
pipapat's Avatar
Jun 2009
Posts: 269
Liked 3 Times on 3 Posts

oldsock thanks for the heads up.

I'll get a wine thief this week and taste test it. Its sitting on 5 months or so.
Barnyard is very apprent in the nose on this barrel along with nose mango tropical fruit sort of odors.

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