Wine Barrel Project - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Wine Barrel Project

Reply
 
Thread Tools
Old 07-27-2012, 10:48 PM   #21
funblock
Recipes 
 
Jul 2012
Posts: 32
Liked 1 Times on 1 Posts


I am planning on brewing this Winter when I can chill large quantities of wort without needing hundreds of lbs. of ice. I have filled the barrel with a 200 ppm mixture of Potassium metabisulfit as I have seen in many threads on this forum and elsewhere. I am still not sure about doing a primary in other fermenters as I don't know if I have the capacity. I do have a 15 gallon conical and lots of 7 gallon buckets, but I am not sure how I would ferment all these consistently. I also would not want a ton of trub in the bottom of the barrel either. Maybe I should get a 30 gallon conical to add to my collection. Then with that and the 15 and a few of the 7 gallon buckets I should be set.

 
Reply With Quote
Old 07-28-2012, 03:59 PM   #22
t0rin0
Recipes 
 
Jul 2010
La Verne, CA
Posts: 19
Liked 1 Times on 1 Posts


You're way overthinking the nail thing. Just use the stainless nail. My oldest barrel has been aging lambic for about 30 months now (will be emptied this year yet), held brandy Angels Share at Lost Abbey for a year before that, and has had a nail in it all that time. Not sure if the nail was in there when it held brandy. No leaks and no rust on the nail.

weremichael Likes This 
Reply With Quote
Old 07-29-2012, 03:53 PM   #23
funblock
Recipes 
 
Jul 2012
Posts: 32
Liked 1 Times on 1 Posts


I am planning on pulling off about 10 gallons every year or so to either bottle or rack to a secondary with fruit. I am worried about doing that through the bung as well. What are other people doing with a solara type project.

 
Reply With Quote
Old 07-29-2012, 04:25 PM   #24
Sebas83
Recipes 
 
Jun 2010
Brooklyn, NY
Posts: 189
Liked 2 Times on 2 Posts


@funblock - same as you. Adding and racking. I'm doing a quasi-open fermentation and no issues came up. Racking through the bung will be just fine. Just sanitize all your tools as you normally would. What gets through that opening doesn't hold a candle to what's in the barrel.

Good luck!

 
Reply With Quote
Old 07-29-2012, 04:46 PM   #25
Mparsons327
Recipes 
 
Dec 2010
Elmira, New York
Posts: 436
Liked 8 Times on 6 Posts


I'm wanting to do something similar with a 10 gallon barrel because I don't have any friends that homebrew. There are no local clubs either. Are there any issues with using a 10 gallon barrel and pulling 5 gallons once a year?

 
Reply With Quote
Old 07-29-2012, 05:12 PM   #26
Sebas83
Recipes 
 
Jun 2010
Brooklyn, NY
Posts: 189
Liked 2 Times on 2 Posts


Think about a large plastic carboy instead and add oak. Small barrels allow too much O2 in relative to volume. Those small barrels are better for quick aging. But for sours/wilds, the added O2 will create too much acetic acid.

 
Reply With Quote
Old 07-30-2012, 03:18 AM   #27
B-Dub
Recipes 
 
Sep 2007
Central Coast
Posts: 544
Liked 9 Times on 7 Posts


I used a 10G oak barrel for a year with Lacto, pedio and bretts. No acetic produced and didn't top off. Just don't open it a bunch for tastings. Keep calm and brew on.

At one point I had 2-60G, 2-30G and the 10G all full of sours at the same time. That is way to much to package for yourself. I was so glad when one 30G went bad and had to be dumped. Now I am down to 1-60G and plan on bottling 30G soon and giving some away. From there my sours will go down to some 5G glass and maybe the 10G barrel. Some day I want to fill a 60G with a brett finished something, but not for some time. All the above mentioned barrels were fermented in with blow a off line and topped when done with finished beer. I used wyeast 3787 in most of the beers with a low ferm temp to keep the esters low.

Next time I would add bretts at 6 months before the lacto to clean beer (IE no trub or dead yeast). The bottle dregs do add some great flavors, but for me to large of a risk for a 60G barrel. Seems like a small brett pitch can not compete with the lacto and pedio and I ended up with more of a sour than balanced between brett and sourness.

BW
__________________
www.bwbrewing.blogspot.com/

 
Reply With Quote
Old 07-30-2012, 03:40 AM   #28
Sebas83
Recipes 
 
Jun 2010
Brooklyn, NY
Posts: 189
Liked 2 Times on 2 Posts


Oh good! I had problems with oxidization making english beers in smaller oak barrels. Then, while making a sour, I didn't flush my carboy with co2 and the bugs got WAY too crazy and basically made something closer to vinegar. O2 in sours is a serious deal, either way you go, mind your O2

 
Reply With Quote
Old 07-30-2012, 04:08 AM   #29
B-Dub
Recipes 
 
Sep 2007
Central Coast
Posts: 544
Liked 9 Times on 7 Posts


It was odd the 30G went bad, but the 10G held in there. Goes to show you even good parents can raise a bad beer.
__________________
www.bwbrewing.blogspot.com/

 
Reply With Quote
Old 07-30-2012, 08:50 PM   #30
weremichael
 
weremichael's Avatar
Recipes 
 
Feb 2006
Posts: 259
Liked 17 Times on 12 Posts


I've used a stainless nail over a year and a half and have pulled 20l just 3 months ago. It is the way to go. I purge with CO2 before adding the new beer and make sure to use a silicone bung that has a purge valve to release CO2, other wise I'm sure I would see a bung across the room.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Primary in a wine barrel Feurhund Lambic & Wild Brewing 22 03-11-2015 09:49 PM
New Wine Barrel Azurecybe Lambic & Wild Brewing 5 12-23-2011 10:56 PM
Wine Barrel Lambic Project jezter6 Lambic & Wild Brewing 133 10-12-2011 04:07 PM
Barrel Project Bug Questions B-Dub Lambic & Wild Brewing 3 09-03-2010 09:13 PM
Lambic Barrel Project B-Dub Lambic & Wild Brewing 5 08-07-2010 08:06 PM


Forum Jump