Am I insane???

[Brewtopia]

I understand what you're saying landhoney. The only reason I ask the question is that it's my understanding that you can over do it using these smaller barrels. As you say, it's because the surface to liquid ratio is much greater than in say, a 60 gallon barrel that Russian River and New Glarus are probably using. I'm going to leave it in the barrel for now.

 

[Brewpastor]

I would bottle it almost anytime from here, depending on what you are after. Part of the question and I believe the reason RR leaves it aging so long is because of all the bugs in the barrel and giving them time to work and make those tasty sour brews. Vinnie talks about the beer "getting sick" and then "getting well", where the beer gets slimmy and then clears back up. If you are not going for that then the barrel has probably done its work.

What I want to do is get my barrel infected with all those tasty souring bugs and see what happens. I have a friend who works at a local winery who is working to set me up with a full size oak barrel. It is a lot of beer to test batch, but it sure would be fun!

 

[landhoney]

If its the oak flavor becoming overpowering that you're concerned with, that shouldn't be a problem. Its not going to change overnight, so you can leave it till its ready and the level you want it. My concern with my barrels is that wild yeast( which will get in there - Jolly Pumkin told me it just happens evetually and they don't do anything to encourage them to get in there) will take over and change the flavor of the beer before I realize its happening. This happened to a sour beer I had going, checked it after a couple weeks and it had changed for the worse. They can be beneficial though, but you really ever know ahead as I understand it. It looks like I'm getting a new(to me) used barrel from work soon - may have to try your recipe/s.

 

[moterhead63]

that is total brewmania some day ill be as crazy as that, and enjoy the rewards of patients, I had made a post about a dry yeast starter, If a person is new and a junior member, can I get replys, thanks have a great day Dave

 

[landhoney]

How's it coming? Bottled? Could you elaborate more on the taste, maybe compare flavors,etc. to commercial beers/styles?

 

[Brewtopia]

Still sitting in the barrel. I haven't had any time to do any more with it. I have a day off tomorrow and will probably pull a sample.

 

[McKBrew]

This is a unique experiment, and I enjoyed the sample. I would like to get a chance to experience the final product.

 

[dantodd]

sorry to chime in so late but I don't think you can trust the hydro reading for calculating alcohol content. Your bugs certainly converted some of the alcohol to other compounds such as acetic acid etc.

Did you get in touch with Vinny about how long you should age? He's the man and supposedly very nice and helpful to homebrewers.

Brewpastor; you might be interested in one of Vinny's new projects. I understand that he bought a bunch of brand new 5 gallon barrels that he is going to use for his beers just so he can sell them all nice and "infected" to homebrewers. I heard this on one of the Sunday Session podcasts from The Brewing Network.

 

[hayabusa]

I know this is old but... How did this turn out?

 

[McKBrew]

I know this is old but... How did this turn out?

It was pretty damned good. I can tell you that from personal experience.

 

[schweaty]

Holy Necro Post Batman!