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This is still it, right?

http://vadaiwinebarrels.com/index.asp?action=page&name=23 I found this in my search for a local barrel supplier. Cheers!

Low level oxidation, "microoxidation" is what "sets" the phenols from the barrel (also from the grape seeds and skin in red wine) to impart the deep flavor profiles in wine when in the barrel. The same applies when you barrel age beer, although it seems to be much more sensitive. It's not on the...

YES! It's on my route to work! Thanks for the mention of vadai! I thought I'd have to bribe someone at one of the wineries, haha

Better to do it right the first time, right? I knew it sounded too easy! Thanks for the knowledge!

The bruery swells the wood by spraying down the outside of the barrels to make a tighter seal. You will lose some of your product anyway though due to soaking into the wood and also evaporation, which is normal. The wood isnt going to be airtight because its porous. I dont know how much you'll...

Stone made one in a collaboration called Dayman and Mikkeller makes one called Koppi. Another route to achieve this is by making a Black IPA with roasted malts

I was in nappa the other day and the vintner/proprietor of the Hendry winery mentioned that their oaked wines, particularly reds ferment and sit in oak for a year and then in bottle for the year to achieve more complete polymerization of tannins. He mentioned that the slow leeching of oxygen in...

I cracked open another one the other day... the coffee is more pronounced and the beer seems to have balanced itself out a bit! Man, I love homebrew!

The bottom's trub with hop material. The white stuff is the yeast if I'm not mistaken. The top tan layer though... Unionrdr is probably right, maybe finer trub? I've never seen yeast turnout that color, so that'd be my best guess too

What would your friend think of my TRIPLE IPA!? haha (sorry I had to) I'm the same way, albeit I tend to keep the dialogue in my head unless someone asks me explicitly (like my friends who sample my homebrew). I can't stand it either, but I cut them slack because I'm trying to work on my...

I was even thinking about transferring a bottle into a PET and using my carb cap! But I like the way you think! :mug:

I popped a bottle the other day and WHOOOOOWEE!! Its strong, but its GOOD! Too bad mine's flat! haha! I think I killed my yeast when I added my sugars before bottling though. Looks like I'm going to have to pop the tops and sprinkle a little extra yeast. I normally add my hot priming sugar...

Yeah, I've been debating on switching to Marris Otter for simplicity sake. I didnt think the 2-row would hold up too well on its own. I have a feeling I'm going to be running this experiment at least another time with different hops. BTW - if this thread should be in another forum...

I'm a creature of convenience and I think street tacos are perfect. If I were to open a brew pub, I think I'd start the menu there!

I'm thinking I might sub one or 2 from my current list for a noble hop or two. Anyone have any thoughts on the grain bill? Trying to keep it super simple.

Here's the descriptions and suggested use of each of the hops I'll be testing per hopsdirect: Cascade: Alpha Acid: 8.0% Aroma hop with a pleasingly smooth flowery, citrus grapefruit, lychee fruit, pear, slight grape and woodsy aroma. Typical Brewing Style: American Ale, Pale Ale, IPA...

Here's the recipe I came up with in BeerSmith Ingredients Amt Name Type # %/IBU 1 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 100.0 % 0.10 oz Citra [12.00 %] - Boil 60.0 min Hop 2 18.5 IBUs 0.18 oz Citra [12.00 %] - Boil 15.0 min Hop 3 16.6 IBUs 0.20 oz Citra [12.00 %] - Boil...

Until this point I've brewed only extract beers using both LME and DME and also specialty grains. I started brewing in March and I'm currently about 15 batches in. I've recently gotten the itch to try out some all grain but I've also been wanting to experiment more with hops to hone in on my...

I'm in the "all in the fermentor" camp. I get clear beers simply by siphoning carefully. I'm using secondaries only to bulk age my stouts, barleywines and beers with lots of adjuncts like fruit, etc. I didn't notice any detectable difference in flavor form when I did leave the trub behind.