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Most barrels are charred to a certain extent on their interior. But you'd need to play around with the amount to make sure you don't end up with charcoal on the inside.

Secondary is well regarded as an obsolete practice unless you are aging more than 6 months... and even then, it's controversial.

I think you're right. But last time I checked, it wasn't even there... I'm not sure why.

My take is, if I wanted the ipa taste, I'd go eat a bowl full of grass.

Just make sure you hit your target FG

I think the biggest problem is you brewed every weekend and have 4 batches worth to show for it. If you upgraded to a 5 gallon setup ithe would be the same time/eeffort but you'd have that amount of beer in 4 batches. Go all the way to 10 gallons and you'll be done in 2 weekends... just a thought.

@hunter_la5 Hahaha

I think Alcohol should be served in Capri Sun pouches. When you can't get the straw in the hole, you've had enough.

I've harvested slurry after 14 months of primary on one of my sours. The harvested slurry had no problem taking off. I don't think sours suffer from the same debilitation we tend to encounter with the non sour brethren.

Man, I tripped fell and stumbled into that one. :(

She sounds very nice. :)

I didn't realize we were supposed to clean grain mills :?

My advice is to get a 5 gallon barrel and wax the whole thing except for one band around the middle. This will get you much closer to the diffusion of a full size barrel.

I generally use fruit on my sours. So I don't worry much. Alcohol and freezing is usually enough. Personally, I'd roll the dice. But if you are concerned. I would ONLY heat the raspberries to 160 for 30 seconds in a strainer. Or for 170 momentarily. Then just lift the strainer so they quickly...

Love the cabin look!! I am nowhere near, but I wish you the best.

Well, for sours, it's not about oaky flavors or tannin extraction. I am after micro aeration that occurs over aging over long periods of time. Wood is a great vessel for allowing a certain small amount of air to permeate. That, and gallon for gallon they are cheap fermentation vessels.

Does your wine company ever get rid of barrels? And do they ship? :)

at .8lbs per gallon I think that will be just fine. And I'm not sure what you mean by spoil the raspberries. Jester King leaves their beer on fruit for up to 2 months and then re-uses the fruit with another beer for a more gentle fruit touch. I don't think you'll need to worry about spoilage...

Yeah... I know. It's crazy. And if you freeze the fruit, aside from bursting the cell walls you stifle any bacteria/yeast that may be on them. Then when you toss the beer on them the alcohol will help make the conditions even more adverse. Just make sure to get the top of the floating fruit wet...

A bit. But I've called at least 30 local wineries, meaderies, and breweries and either the don't use barrels (steel fermenters) or those that do are not looking to part with any. I've been searching craigslist for a month and crossing my fingers on HBT. But no avail. So I figured I will just go...