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The past 2 beers I've barrel aged (both stouts) spent ~4-6 weeks in primary (on yeast cake) before transferring to the barrel. What's common practice with regards to filling a barrel with base beer? Let it sit for a few months? Fill barrel after primary is complete + a few weeks of yeast...

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Any thoughts or opinion on how, say, Goose Island Vanilla Rye gets such a profound vanilla character that lasts for years? I get mostly a clean/sharp bittering from chinook and more pine that I asociate with more of an an American style and figure the hop flavor will fade with the months/years...

Opinions on the recipe? Experience with using vanilla beans in 15g? Batch Size: 5.5 gallons x 4 Boil Size: 11 gallons Boil Time: 60 minutes Est OG: 1.114 Est FG: 1.028 Est ABV: 11.3% IBU: ~83 IBU Maris Otter (52%) 13lb Munich (24%) 6lb Chocolate (7%) 1lb...

@KepowOb Yea. Mostly time and money. Just wanting to evaluate cost/benefit based on experience rather than my own assumptions or non referenced statements. Making a starter, in my mind, is a scaled version of a beer. So I find it odd that a manufacturer WOULDN'T recommend it. I could see why...

The Situation Brewed two separate batches of a high gravity RIS 13 days ago with 1.106 and 1.104 O.G.s Expected OG was 1.111. Two separate 2L starters were made for each batch using 1.060 OG wort and two packets of S-04 per 2L. First Batch: Oxygenated the 1.106 well and pitched a 2L...

Understood. Never thought of separate mashes. And I'll scale back and measure before bicarb additions. Thanks for the help!

I'm trying to understand how best to approach a ferulic acid rest for a Dunkelweizen. Problems are probably related to a poor understanding of the software I'm using, a poor understanding of water in general, and/or poor recipe. So feedback appreciated...and examples (recipe, water additions...

So I have 20 gallons that have undergone primary for 1.5 months and I'll be looking to fill the barrel at 2 months. Starting OG was an average of 1.118 and FG is 1.030. Would aging for 6-12 month give a more complex flavor, stronger bourbon character or both? I'm looking more for the vanilla...

Personal opinion/experience: I am NOT a fan of steeping anything in vodka. I have added watermelon, pumpkin, habaneros, mangos, pears, vanilla beans, coconut, and cherries on several occasions and I have never once had an issue with infection. I've also soaked pumpkin in brandy, habaneros in...

Had one recently as well. The 5.9% is pretty sweet and does come across artificial. I am revising another simplified one gallon recipe cooking now and am expecting ~7%. Will post with updates.

How did this work out? I'm considering adding pineapple to an IPA and I'm debating how. The plan for now is to cut and puree a whole pineapple, strain, and add to secondary before kegging. I'm concerned about the acidity from the pineapple enhancing the bitterness. How much concentrate did...

Ordered some rhizomes about a month ago and haven't been able to get to plant them until recently due to unforeseen personal issues. They were received in good order and stored in a cool fridge since arrival but 1 month later 4/6 have exhibited white growth, 1/6 with blue green growth, and 1...

I don't believe so. It's proprietary and only in Australia. https://www.hopunion.com/austraiian-galaxy/

Piggy backing this thread. Just got a 15g barrel looking for a Vinnie nail and I'd rather not buy a pound. Anyone looking to sell 1-2?

Haven't touched this in awhile but think it could benefit from a little chocolate malt for that cola taste and color. Think the right combo of caramalt with chocolate would make a difference. May pick up grains for a new batch this week.

Dogstar: Do you mean barrel when you say kettle? I'm asking about barrel sanitizing for aging in rye oak barrels. Not your boil kettle or your stainless steel fermentor. I'm not concerned about my boil/fermentation process. I'm concerned about infection in a wooden barrel during aging. This...

So I recently bought a 15 gallon rye whiskey barrel to age a RIS recipe I like. I'll be doing two 10 gallon batches to help fill and top off as needed. Currently have a yeast starter going and will begin the first batch in ~5 days and the second batch in 7-8 days. I've read at least 4...