Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > General Techniques > 55 Gallon Bourbon Barrel Barleywine advice
Reply
 
Thread Tools
Old 03-21-2013, 01:32 PM   #11
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,713
Liked 252 Times on 193 Posts
Likes Given: 200

Default

Quote:
Originally Posted by lakedawgs View Post
Looks great! It's a process for sure. I brewed 24 gallons over 2 weekends for me and a buddies share and another guy brewed 35 gallons over 2 weekends for his and a buddies share.

Something we did about 3 days before 'barrel fill day' was to have all the beer delivered to my garage, first week of February. Gave the beer time to cold crash in my cold garage. From tasting the barrel the next beer likely won't be going in for 4-6 more weeks, don't know how we are going to cold crash that one.
Thanks! We talked about doing the same thing, but decided to brew on premises at the barrel owner's house so that everything would ferment at the same basement temp, etc.


__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote
Old 03-21-2013, 01:37 PM   #12
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,800
Liked 205 Times on 186 Posts
Likes Given: 97

Default

That looks awesome! Wish I had more brew buddies close by that we could do the same thing. Keep us updated


__________________
Primary #1: Umlaut my Kölsch VI #2: Sunrise Wit
Secondary #1
: Empty #2: Black Currant Wine #3: Empty
Kegged
: Witbier
Bottles
: Spruced Winter Warmer, Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine
On Deck: Dusseldorf Alt III, BGSA
solbes is offline
 
Reply With Quote
Old 06-10-2013, 03:30 AM   #13
tdogg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: minneapolis, MN
Posts: 397
Liked 11 Times on 11 Posts
Likes Given: 13

Default

Quote:
Originally Posted by dcHokie View Post
Thanks again for the advice guys. Getting pretty excited for the brewday coming up this weekend, but lots of logistics to deal with. And some of the details just seem laughable...like the 4.5 Trillion cells of yeast we need to pitch
I hear ya. here is the yeast slurry (wyeast 1056, roughly 4 gallons from the local microbrewer) that we used for our 55 gallons of 1.120 OG barley wine. go big or go home!
Click image for larger version

Name:	yeast.pour.jpg
Views:	309
Size:	58.0 KB
ID:	127680   Click image for larger version

Name:	yeast.slurry.jpg
Views:	311
Size:	52.6 KB
ID:	127681  
tdogg is offline
 
Reply With Quote
Old 06-10-2013, 01:16 PM   #14
jglazer
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 355
Liked 54 Times on 42 Posts
Likes Given: 70

Default

Wow thats a lot of yeast! How many billions ya think? What kind is it?
jglazer is offline
 
Reply With Quote
Old 06-11-2013, 01:51 PM   #15
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,713
Liked 252 Times on 193 Posts
Likes Given: 200

Default

Quote:
Originally Posted by tdogg View Post
I hear ya. here is the yeast slurry (wyeast 1056, roughly 4 gallons from the local microbrewer) that we used for our 55 gallons of 1.120 OG barley wine. go big or go home!
Wow, talk about going big, 4 gallons of pure slurry is a ton! That works out to something like 2.75 trillion cells per 5 gallons of wort...did you guys pitch it all?

Quote:
Originally Posted by jglazer View Post
Wow thats a lot of yeast! How many billions ya think?
Depending on viability, and my fuzzy math, 4 gallons of brewery-fresh slurry should be around 30 trillion cells
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote
Old 06-11-2013, 05:12 PM   #16
tdogg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: minneapolis, MN
Posts: 397
Liked 11 Times on 11 Posts
Likes Given: 13

Default

Yeah I don't remeber the exact math, but the slurry was fresh from a batch of 7% ipa, and we used about 20 oz of slurry per 5 gallon batch. Seems like a lot but it fermented clean.
tdogg is offline
 
Reply With Quote
Old 06-21-2013, 05:28 PM   #17
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,713
Liked 252 Times on 193 Posts
Likes Given: 200

Default

Quote:
Originally Posted by tdogg View Post
Yeah I don't remeber the exact math, but the slurry was fresh from a batch of 7% ipa, and we used about 20 oz of slurry per 5 gallon batch. Seems like a lot but it fermented clean.
What type of barrel did you use for your barleywine, and how long are you guys planning to barrel-age?
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote
Old 06-23-2013, 04:02 PM   #18
tdogg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: minneapolis, MN
Posts: 397
Liked 11 Times on 11 Posts
Likes Given: 13

Default

The barrel was originally filled with Templeton Rye whiskey, . It will have spent about 6 months in the barrel by the time we get it out. We didnt originally plan on it being that long, but we have tasted it periodically and it's not too oaky.

Actually, we are planning an imperial stout brew to go into the barrel when we empty it. We may add some oak spirals next time.
tdogg is offline
 
Reply With Quote
Old 08-30-2013, 06:37 PM   #19
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,713
Liked 252 Times on 193 Posts
Likes Given: 200

Default

Quote:
Originally Posted by tdogg View Post
The barrel was originally filled with Templeton Rye whiskey, . It will have spent about 6 months in the barrel by the time we get it out. We didnt originally plan on it being that long, but we have tasted it periodically and it's not too oaky.

Actually, we are planning an imperial stout brew to go into the barrel when we empty it. We may add some oak spirals next time.
We were planning another big beer for our second fill as well, but my brew partners just pulled a 5 month sample and our barrel picked up something sour/funky along the way. Apparently in a very pleasant, aged stock ale sort of way....I'm not at all disappointed We are targeting late fall/early winter to empty it and rack in a low ABV sour.
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie is offline
 
Reply With Quote
Old 08-30-2013, 06:54 PM   #20
Hopper5000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Oakland, CA
Posts: 1,186
Liked 72 Times on 60 Posts
Likes Given: 56

Default

Are you sure it's a infection or just a sourness from the alcohol that was in the barrel?


Hopper5000 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maple Bourbon Barrel-Aged Barleywine smiller Recipes/Ingredients 2 11-03-2014 01:45 AM
NB Bourbon Barrel Porter vs. AHB Whiskey Barrel msinning Extract Brewing 12 06-17-2013 10:41 AM
Partial - Maple Bourbon Barrel-Aged Barleywine smiller Strong Ale 12 04-11-2013 10:42 PM
Barleywine for my bourbon barrel eleets2144 Recipes/Ingredients 0 06-26-2012 03:46 PM
bourbon-barrel-aged barrel-oak-smoked porter? slim chillingsworth Recipes/Ingredients 3 08-01-2009 02:46 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS