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Old 09-26-2013, 06:31 PM   #11
TNGabe
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Aug 2012
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Quote:
Originally Posted by hinke
5 gallon barrel
Look into some of the problems with keeping beer in a small barrel that long.


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Old 10-01-2013, 11:40 AM   #12
boswell
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philadelphia
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I would ferment in a primary, then transfer when activity has gotten you to the gravity you want, then transfer. I have a 5 gallon funky barrel solera project going now. You WILL get acetobacter, but who doesn't love that vinegary taste in a sour? Just taste it, and rack when you like it.



 
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Old 10-01-2013, 05:44 PM   #13
hinke
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Cedar Park, Texas
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I changed it to a Flanders Red style instead of Lambic. It is now fermenting with the Roeselare yeast from Wyeast.

I will transfer it to the barrel once the fermentation has settled down. Did not want it to blow over too much from the barrel, this is to make sure I have enough wort going into the barrel to fill it up to the max. I also froze two pints of wort to use when I need to top it of later on.

 
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Old 10-01-2013, 06:16 PM   #14
TNGabe
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Quote:
Originally Posted by boswell View Post
I would ferment in a primary, then transfer when activity has gotten you to the gravity you want, then transfer. I have a 5 gallon funky barrel solera project going now. You WILL get acetobacter, but who doesn't love that vinegary taste in a sour? Just taste it, and rack when you like it.
Lots of people consider acetic acid to be a flaw in any beer. I think a very small amount can add depth to the other acids, but find it quite unpleasant in large amounts. Even with a 'baby' barrel, you can prevent or minimize the acetic production by reducing the O2 permeability.
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Old 10-01-2013, 06:44 PM   #15
hinke
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I could wax the barrel to lessen the O2....

 
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Old 10-11-2013, 03:28 PM   #16
hinke
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Mar 2010
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The Flanders Red is now in the barrel. I re-hydrated the barrel, then filled it to the brim. I then have wet towels on the barrel to keep the staves moist. Now the wait begins.



 
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