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Old 11-18-2008, 02:54 PM   #1
PseudoChef
 
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Barrel Brew 2008.

Brewed a Belgian Dark Strong back in June - fermented with a mixture of WLP500/WY3787. After primary fermentation we racked to a used Jack Daniels barrel where fermentation began again. Aged 4 months in the oak. Racked out this weekend to a final gravity of 1.010.

Taste is quite Barleywine-ish. Whiskey character definitely prevalent, but not overpowering. Dry finish really complements the sweetness of the beer. Subtle dark fruit, but mostly covered up as tasted side by side with an "unbarreled" sample (also because the barrel version dropped 15 more points from 1.025 to 1.010). Despite the large drop in gravity/secondary fermentation - no sourness. Notes of vanilla from the oak add a nice roundness.

Along with 4 other homebrewers, I have my share of 9 gallons. I'll bottle some in 12 ozers (it is almost 14%) with wax capping and then hopefully I'll be able to cage and cork the rest. Hopefully will age for around 6 more months before sampling. Will add champagne yeast at bottling, although not expecting much carbonation. Doesn't need it, however.

Dare I sour a couple of gallons? Perhaps






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Old 11-18-2008, 02:55 PM   #2
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(4 other kegs not pictured).



 
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Old 11-18-2008, 02:56 PM   #3
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I'll be right over!!!!!!!!!!!!!!!!!!!!
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Old 11-18-2008, 03:33 PM   #4
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That is beautiful right there~ it brings a tear to my eye.

Why do you think you got so much attenuation in the barrel? I'm trying to think of why it might be.
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Old 11-18-2008, 03:36 PM   #5
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hmm, i'll be in Chattanooga next week so i'll stop by and help you taste test some

Possible that just the agitation from transferring woke the yeast back up?
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Old 11-18-2008, 03:37 PM   #6
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That's sweet, sounds like a fine brew.
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Old 11-18-2008, 04:21 PM   #7
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Yeah, I think it was just the transfer putting yeast back into suspension.

 
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Old 11-18-2008, 04:29 PM   #8
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anything done to the barrel before adding to it? sanitize or..?? I've never even thought of barreling a beer. Mostly cause I've no barrel nor the capabilities to brew to fill one.
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Old 11-18-2008, 04:43 PM   #9
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about the attenuation in the barrel, if this is an old whiskey barrel maybe the wood was saturated with whiskey and the extra alcohol messed up the hydro reading?

 
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Old 11-18-2008, 04:54 PM   #10
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That my friend is freaking gorgeous. I'm in amazement. This is the kind of thing that makes me want to start a brew club. You rock.
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