Hebrews
Well-Known Member
I'm currently brain storming a new batch with some friends. We want to do a big, complex barley wine for 2016 christmas time.
I have some questions.
Provided I can get my hands on a port barrel, will the fact that the volume of the barrel is 59 gallons and the volume of my batch may end up being right at 5 gallons have any adverse effect on the aging process?
What if i did two batches on the same recipe? I could brew two in the same day, ferment 2, then blend them in the barrel once fermentation is done. Would that have any negative effects?
Lastly,
The way i understand it (and please set me straight if needed), is that Barrel aging is just that. After fermentation the unconditioned beer goes directly into the sealed barrel for however long until it's "ready", then gets bottled or kegged. (thought i'll be doing Belgian bottle conditioning). Will there be enough yeast left to carbonate in bottle?
Thanks, any advice or insight would be so greatly appreciated.
Have a great day.
I have some questions.
Provided I can get my hands on a port barrel, will the fact that the volume of the barrel is 59 gallons and the volume of my batch may end up being right at 5 gallons have any adverse effect on the aging process?
What if i did two batches on the same recipe? I could brew two in the same day, ferment 2, then blend them in the barrel once fermentation is done. Would that have any negative effects?
Lastly,
The way i understand it (and please set me straight if needed), is that Barrel aging is just that. After fermentation the unconditioned beer goes directly into the sealed barrel for however long until it's "ready", then gets bottled or kegged. (thought i'll be doing Belgian bottle conditioning). Will there be enough yeast left to carbonate in bottle?
Thanks, any advice or insight would be so greatly appreciated.
Have a great day.