Home Brew Forums > Home Brewing Beer > General Beer Discussion > How to make a 15+% bourbon barrel aged imperial stout
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Old 08-28-2012, 08:04 PM   #11
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Here are my handwritten notes from the brew. Let me know if you have any questions.


By slotline at 2012-08-28


By slotline at 2012-08-28
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Old 09-17-2012, 01:02 AM   #12
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I can't say thank you enough for this post. I just got my barrel from Balcones, and I've been looking for info and this has ben greatly informative. I will be putting a Rye Barley Wine in mine next week.
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Old 09-17-2012, 01:15 AM   #13
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Glad I could help. Let us know how it turns out.
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Old 10-04-2012, 10:14 AM   #14
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Much thanks for the write-up and pics...very clear and informative. I've been considering a barleywine for the past six months. After finalizing my proposed recipe, I began to think about the possibility of barrel aging and your post has helped me confirm my decision. Just ordered the barrel

Reason: Spellling error
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Old 10-05-2012, 04:00 AM   #15
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I just finished using my barrel for the second time for a barley wine. Should turn out good.
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Old 10-06-2012, 12:27 AM   #16
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Awesome awesome write up and project. This is something I'm working towards doing. Just starting out brewing but this is where I would like to go. Thank you.
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Old 10-07-2012, 08:21 PM   #17
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Super cool. Planning on doing this once I have a bigger place for my homebrewing.
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Old 01-07-2014, 05:51 AM   #18
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Did you reuse the barrel? How do you store it between fills? I've just emptied mine for the 4th time and have gone up to 4 months with just water and campden tablets in it. So far I haven't gotten any infections.
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Old 01-07-2014, 11:35 AM   #19
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I would love to make one of these.
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Old 01-07-2014, 12:50 PM   #20
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I missed this the first time around. Thanks for the great and detailed write up. I had one of those barrels and the first beer I put in it was a normal gravity stout and it sucked up the bourbon flavor very quickly (like 5 days). It good, but a bit overpowering on the bourbon. The second batch I put in was a porter that I left longer that turned out great. Then I neglected the barrel and it's dried out now and probably toast Fun experiment and thankfully I got a bulk discount price on the barrel so it didn't cost *too* much per batch.

On the original bottles that never carbed. Any thought to carefully pouring them (to avoid oxidation) into a container and adding some yeast and then bottling again? Wouldn't that help them carb up?
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