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Old 11-19-2008, 01:15 PM   #11
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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.
QFT.. Too big a project to start on my own, but would be awesome for several people..


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Old 11-19-2008, 01:28 PM   #12
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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?
Id have to think that any extra alcohol left in the oak would have pretty much evaporated prior to filling the barrel with the beer. And, if not, that the quantity of it compared to the volume of the barrel, would have made an insignificant change in SG. Anyone?


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Old 11-19-2008, 01:29 PM   #13
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That is awesome.... If I only had the room to store a barrel.....
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Old 11-19-2008, 02:08 PM   #15
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how do you plan on keeping your bottles from getting oxidized after cellaring?
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Old 11-19-2008, 02:26 PM   #16
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Id have to think that any extra alcohol left in the oak would have pretty much evaporated prior to filling the barrel with the beer. And, if not, that the quantity of it compared to the volume of the barrel, would have made an insignificant change in SG. Anyone?
I used to live near a Seagram's distillery and some people would get barrels to make 'swish'. You pour boiling water in the barrel and over the course of several months you move the barrel around. In the end you wind up with a fair bit of very potent whiskey.

Of course the distillery caught on to this eventually and had to take steps to keep this from happening too much. They started selling in bulk only and steam pressure washing the insides to extract as much residual product as possible before selling them.
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Old 11-19-2008, 02:37 PM   #17
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I may have a chance to buy a used whiskey barrel. Could you put only 10 gallons of beer in a fullsize barrel to age it? There's no way I'm brewing enough to fill the barrel.
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Old 11-19-2008, 02:45 PM   #18
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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.
There's a great deal of info on treating oak barrels and aging with oak on this old basic brewing podcast.

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May 10, 2007 - Aging with Oak
Dan Carey, Brewmaster of New Glarus Brewing Company in New Glarus, Wisconsin, shares his tips on aging beer on oak chips and in oak barrels.

Clicky to Listen.
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Old 11-19-2008, 02:46 PM   #19
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I am in awe. This is a super-sweet project, and it sounds as if you have been amply rewarded with the resultant beer!!!! I am quite jealous sir!!!!!!!!
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Old 11-19-2008, 02:59 PM   #20
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Looks great!


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