Am I insane???

[Brewtopia]

I have both Volumes 1 & 2. Very informative but VERY technical and VERY dry. I'll admit that I haven't read them cover to cover but pick them up on occasion for reference. (and to use a a carboy wedge )

I just picked up "The Practical Brewer" from MBAA. Much more accessible.

 

[zoebisch01]

Why it's simple. First I drank a beer. Then I used the thickness of the book in proportion to the carboy and divided it by pi. Then I drank another beer. Then I took the result of that and multiplied it by the circumference of the whiskey barrel. Then I drank another beer. Then I... I forgot where I was going with this conversation. Anyways the important thing was I had drank a few beers. Then in a moment of looking at my copy of the book and knowing Brewtopia also had a copy of the book I put 2 and 2 together and got me another beer. Moral of the story... Beer is good!

Lol. And here I thought the book was "Love letters from a Belgium Brewery"

 

[Brewtopia]

I just heard a loud POP and went into the other room. The bung shot out of the keg! I better keep an eye on this, I obviously have refermentation.

 

[McKBrew]

When it comes to brewing space, I've always believed bigger is better, Brewtopia is definately proving me wrong. Good luck on whatever the heck is brewing in that barrel. Hopefully it doesn't go crazy and kick you out.

 

[Sir Humpsalot]

I just heard a loud POP and went into the other room. The bung shot out of the keg! I better keep an eye on this, I obviously have refermentation.

Is there any reason you can't use a rubber stopper with an airlock?

 

[Dude]

How the heck did I miss this thread?

Brewtopia, this is an amazing project, I am jealous! After my eyes were opened a bit more to sour beers while we were in Denver, I long to be able to barrel age now. Keep us updated, I am watching this with envy and excitement!

 

[Brewpastor]

How thick are the walls on your barrel? I have two similar barrels but have wondered about their sides. Also, what did you do to clean them (details please).

 

[Brewtopia]

Originally posted by Damn Squirrels
Is there any reason you can't use a rubber stopper with an airlock?

I didn't think I had a stopper big enough but I found one. Good call.

Originally posted by Brewpastor
How thick are the walls on your barrel? I have two similar barrels but have wondered about their sides. Also, what did you do to clean them (details please).

I forgot to measure the thickness while I had the bung out but I'd guess about 1/4 inch or so. It's a 15.5 gallon barrel so they aren't very thick. When I got the barrell it hadn't been used in a while but the previous owner burned a sulpher stick inside to keep the nasties at bay. When I got it, I used the method outlined below to prepare the barrel. My LHBS had everything I needed.

1. To five (5) gallons of hot tap water add one (1) pound of soda ash and two (2) teaspoons of household lye. Make enough to fill the barrel. When you are sure that the ingredients are completely dissolved, pour the solution into the barrel.

2. Let the barrel soak for two (2) to three (3) days.

3. Drain the solution and flush the barrel with clean water three (3) times.

If you are preparing an all-new, unused oak barrel, repeat steps #1 through steps #3 at least two (2) times.

4. Make a solution of one (1) ounce of sodium or potassium metabisulphite and half (1/2) ounce of citric acid to a gallon of water. One (1) gallon is enough for a five (5) gallon barrel. Make two (2) to three (3) gallons of solution for larger barrels. Pour in the solution, close the bung, and roll the barrel about so that all interior parts of the barrel are contacted by the solution.

5. Rinse the barrel once more with clean water, so as not to have too much sulphite or sulfur dioxide in the wine. The barrel is now ready to fill with your wine.


Recommended Method For Cleaning Oak Barrels
Initial treatment for new barrels & cleaning and sanitizing of used barrels
Rinse barrels several times with cool water.
Fill half way with hot (140-150º F) water.
Add Soda Ash solution, mix by rolling barrel.
Fill completely with hot water, replace plug.
Allow to stand for 24 hours, then rinse several times with cold water.
IMMEDIATELY fill with wine or proceed to step 2.
Keeping Barrels In Good Condition. Immediately after emptying barrel of wine from step 1 above.
Rinse with cold water several times, with barrel about 1/4 full of water and plenty of rolling, both sideways and end over end.
Fill half way with cold water.
Add Sodium metabisulphite solution.
Add Citric Acid solution.
Mix by rolling, fill completely with cold water, replace plug and place in storage.
Check water level every month, add cold water to keep barrel full.
Before using rinse several times with cold water.
Always Keep Barrel Full.

 

[McKBrew]

I have both Volumes 1 & 2. Very informative but VERY technical and VERY dry. I'll admit that I haven't read them cover to cover but pick them up on occasion for reference. (and to use a a carboy wedge )

I just picked up "The Practical Brewer" from MBAA. Much more accessible.

For other people interested in the above book, Amazon.com has it for about $60.

 

[DeathBrewer]

so...has this thread determined whether or not you are insane yet?

 

[Orfy]

Show me a sane person and I show you someone with a complex.

 

[heertsy]

Wow, AWESOME!

Don't mean this to be a a-hole or anything, but you are not married are you???

The only reason i say this, good luck pulling this type of stuff off with a women in your ear about it...........and she will be, trust me!

I am already religated to the garage....

 

[eriktlupus]

Wow, AWESOME!

Don't mean this to be a a-hole or anything, but you are not married are you???

The only reason i say this, good luck pulling this type of stuff off with a women in your ear about it...........and she will be, trust me!

I am already religated to the garage....

you just happen to have a not-so-understanding SWMBO. the rest of us know that bt has a swmbo who understands that he does this and knows it's (mostly) harmless and that it's better than him spending time in the bar or another womens arms

 

[the_Roqk]

so...has this thread determined whether or not you are insane yet?

It has been my experience that insane people don't know that they are insane! In other words; "crazy people don't know they are crazy".

By the way I'm a little jealous too! Nice barrel! Your info in proper barrel condition will help me out. I have (3) 1.25 gal oak barrels that have been medium toasted. I'm saving them to make a bourbon and will age them for about 6-8 years or maybe longer.

Cheers!

 

[Brewtopia]

Just drew the first sample from the barrel. WOW, This is going to be great! This beer started at 1.125 and is currently at 1.024, that's 13.6% abv. It doesn't drink that big.

Appearance: Crystal clear, deep amber/red color.

Nose: Touch of brett up front with rich cherry, toffee and vanilla notes

Flavor: Subtle toffee sweetness from the Piloncillo sugar with stone fruit, raisin, plum and sour cherry. Woodiness beginning to come through in the form of vanilla and leather.

I can't wait for this beer to be ready to bottle. I'm going to keg 5 gallons and bottle 10 in 750ml corked Belgian bottles.

I'll update each week on the beers progress in the barrel.

 

[Dude]

Just drew the first sample from the barrel. WOW, This is going to be great! This beer started at 1.125 and is currently at 1.024, that's 13.6% abv. It doesn't drink that big.

Appearance: Crystal clear, deep amber/red color.

Nose: Touch of brett up front with rich cherry, toffee and vanilla notes

Flavor: Subtle toffee sweetness from the Piloncillo sugar with stone fruit, raisin, plum and sour cherry. Woodiness beginning to come through in the form of vanilla and leather.

I can't wait for this beer to be ready to bottle. I'm going to keg 5 gallons and bottle 10 in 750ml corked Belgian bottles.

I'll update each week on the beers progress in the barrel.

Man, that sounds SO great. I am so jealous.

 

[Yuri_Rage]

Yes, you're insane...but no more than anyone else with such a passion for brewing.

That brew sounds so good...I'm not even sure I understand the words describing how good it is...

 

[Brewtopia]

just drew another sample. Man, this beer is coming along nicely. More of the characteristics of the wine are beginning to come through along wih some more woodiness from the barrel. It's got this amazing aroma of alcohol, toffe and raisins. Tartness from the Brett is still very subtle. The spiciness of the hops are coming through jus in the finish. The gravity has dropped a couple more points to 1.022. I've included a fewpics this time.

 

[c.n.budz]

that's looking good! It's starting to blend in with your walls

 

[dblvsn]

To answer your original question. Yes. Yes you are!

 

[Brewpastor]

so...has this thread determined whether or not you are insane yet?

I don't think that is the proper question. I believe it is clear that he is insane, the question is if that is a problem or not. I say the world could use a bit more Brewtopia-ish insanity.

 

[Ryanh1801]

wow that looks delicious!!!

 

[Brewtopia]

Took another sample from the barrel today. Dropped 2 more points to 1.020. With an OG of 1.125 that puts the abv at 14.13%. I'm running out of words as to how to describe this beer. I'm now getting subtle chocolate notes that are nicely balanced with flavors of caramel, raisins and stone fruit with hints of oak. Tartness of the yeast is exhibiting itself along with a very subdued hop presence. Aroma is of alcohol, cherries and oak.

I'm not sure when I should pull this from the barrel and bottle. I don't think it's going to drop much more in gravity and I don't want it to overstay it's welcome in the barrel. Please advise.

 

[dblvsn]

I'm not sure when I should pull this from the barrel and bottle. I don't think it's going to drop much more in gravity and I don't want it to overstay it's welcome in the barrel. Please advise.

My advice is to bottle it immediately and promptly ship it all to me!!

 

[McKBrew]

Definately not an expert opinion here, but it sounds damn good the way you describe it BT. Bottle it.

 

[Dude]

Took another sample from the barrel today. Dropped 2 more points to 1.020. With an OG of 1.125 that puts the abv at 14.13%. I'm running out of words as to how to describe this beer. I'm now getting subtle chocolate notes that are nicely balanced with flavors of caramel, raisins and stone fruit with hints of oak. Tartness of the yeast is exhibiting itself along with a very subdued hop presence. Aroma is of alcohol, cherries and oak.

I'm not sure when I should pull this from the barrel and bottle. I don't think it's going to drop much more in gravity and I don't want it to overstay it's welcome in the barrel. Please advise.

I'd e-mail (or call) Vinnie Cilurzo--I guarantee you he would give good advice.

BTW, my mouth is watering. That sounds absolutely amazing.

 

[Orfy]

I think flavours will mellow with bottle ageing so I'd make sure it has more than enough character from the barrel before moving on.

 

[Ryanh1801]

BTW, my mouth is watering. That sounds absolutely amazing.

X2. You really have to quit doing this. I am starting to get crazy thoughts in my head.

 

[DeathBrewer]

I'm putting you at 13.78% with 84% apparent attenuation

using: (OG-FG)*1.3125

i'd say she's about ready to bottle

that sounds mighty, MIGHTY tasty. i want some

 

[landhoney]

If its only been in barrel a month and a half, if I'm getting the dates right, that's a pretty short time for barrel aging. I'm not sure what you mean by overstay its welcome, but I think most barrel aged beers are aged much longer. RR's Suplication and Temptation are both barrel aged 1 year(according to website); Carey from New Glarus said his age a minmum 6 months.
The reason to use a barrel is not just for the oak flavor, but for evaporation and oxidation that occur over time and contribute to the flavor. I don't want you to ruin the beer, but I think its not about the beer reaching its FG but rather how the beer is maturing in barrel finished or otherwise. At 1 1/2 months I don't think you're seeing much concentration and oxidation, but you may have with a pretty good surface area to liquid ratio with that smaller barrel.
If you bottle it soon, or whenever you bottle it, you're going to have to fill it with something. So maybe bottle this one soon, and let the next one go a little longer when you feel more comfortable. To me, there's no harm waiting and continuing to sample regularly, once you notice the slightest change towards something not improving, then bottle it. Or play it safe(comfort zone) this time and next time push yourself a little longer. If the beers great now and you're worried about it going south bottle it, no use worrying. But I'm sure you want to use the barrel to its full potential, and get the full effect/flavor of barrel aging - so at some point I think you really need let a batch go at least 6 months. Whether its this batch, or batch number 10 that goes in for the long haul, is up to you. Good luck, my .02 cents.