Barrel-Aging Homebrew

[Snarf1]

I could send you a bottle of my gin barrel peach saison that would change your mind.

 

[harrymel1]

Brewing 70 gal of imperial stout tomorrow. Beer to be aged in triticale barrel. Gonna be a good/long day.

 

[Mugatu]

Brewing 70 gal of imperial stout tomorrow. Beer to be aged in triticale barrel. Gonna be a good/long day.

God speed

 

[axeman91821]

Was all set to brew a BSPA today until I went to make a starter last night and realized that I ordered packs of Wyeast 1318 (which I've been using a lot lately) instead of 1388

 

[Beerontwowheels]

Was all set to brew a BSPA today until I went to make a starter last night and realized that I ordered packs of Wyeast 1318 (which I've been using a lot lately) instead of 1388

You were going to barrel age it?

 

[axeman91821]

You were going to barrel age it?

no, wrong thread. In my defense, I had just woken up after solo-ing a Black Tuesday last night.

 

[harrymel1]

Brewing 70 gal of imperial stout tomorrow. Beer to be aged in triticale barrel. Gonna be a good/long day.

72 gallons
1.096

 

[neorunner]

72 gallons
1.096

Weirdest dick pick ever.

 

[bayonetwork]

72 gallons
1.096

Dry Fly barrel?

 

[harrymel1]

Dry Fly barrel?

Yes. As a fan of Rye whiskey, I really dig the triticale.

 

[bayonetwork]

Yes. As a fan of Rye whiskey, I really dig the triticale.

Full size 53 gallon? I imagine that would have some excellent effects on a big stout, love me some rye whiskey and rye whiskey BA beers but I've never had triticale. They sell it at the beer/liquor shop I go to, will have to stop in and snag a bottle soon.

 

[harrymel1]

Full size 53 gallon? I imagine that would have some excellent effects on a big stout, love me some rye whiskey and rye whiskey BA beers but I've never had triticale. They sell it at the beer/liquor shop I go to, will have to stop in and snag a bottle soon.

Full 53. Stoked.

 

[anteater1]

72 gallons
1.096

what are the adjuncts going to be!?

 

[liquiddegenerate]

Filled. And now I wait.

 

[More Betterness]

ISO: 5 gallon wine barrels.. These even a thing? I doubt it but damn do I want to throw some saison into a wine barrel without brewing 55 gallons.

 

[liquiddegenerate]

Pulled my first sample off the barrel.

This tastes like I almost know what I am doing.

 

[Beerontwowheels]

Pulled my first sample off the barrel.

This tastes like I almost know what I am doing.

You made it a whole week. Color me impressed!

Dramatic white space...

 

[Snarf1]

Pulled my first sample off the barrel.

This tastes like I almost know what I am doing.

Well then get it out of there because it will be over-oaked in another week.

 

[liquiddegenerate]

For those of you who have packaged high gravity BA beer, have you had better results to bottle from the get go or keg and bottle from the keg later?

 

[Beerontwowheels]

For those of you who have packaged high gravity BA beer, have you had better results to bottle from the get go or keg and bottle from the keg later?

I'd bottle off the keg. Not ******* with bottle conditioning high abv stouts that spent time in a barrel. Nail your carb and get on with life.

 

[Gonzoillini1]

For those of you who have packaged high gravity BA beer, have you had better results to bottle from the get go or keg and bottle from the keg later?

I'd bottle off the keg. Not ******* with bottle conditioning high abv stouts that spent time in a barrel. Nail your carb and get on with life.

Don't be like Tomme Arthur or Alan Sprints and make sad flat beer. Bottle from a keg and you'll be much happier.

 

[liquiddegenerate]

Don't be like Tomme Arthur or Alan Sprints and make sad flat beer. Bottle from a keg and you'll be much happier.

 

[More Betterness]

Well then get it out of there because it will be over-oaked in another week.

My first beer in my Balcones barrel surprisingly took 8 months to get to the level of barrel character I found appropriate! ¯\_(ツ)_/¯.

 

[FTowne1]

I'd bottle off the keg. Not ******* with bottle conditioning high abv stouts.

This.

 

[harrymel1]

Have two 15g barrels that I am running a solera type wild/sour project. Going well so far. Goal is to have soured blonde ale on tap 24/7 and to refresh barrels every 3 months or so. First pull for keg should be ready in a month or so. I've given up on bottle conditioning soured beers, never worked for me. Will counter pressure any bottles moving forward.

Kegged 5g off this. It's ******* awesome.

Srs. It's awesome.

 

[TripleSixHoppia]

Kegged 5g off this. It's ******* awesome.

Srs. It's awesome.

Ever try champagne yeast and acclimating it to fermenting in low pH?

Rogers et al. found an easy solution to carbonating low pH, high ABV beers by first acclimating the yeast to the sour beer. Growing the yeast in YPD plus lactic acid plus ethanol was not enough to acclimate the yeast and reliably carbonate a highly acidic, alcoholic (8% ABV) beer. However, by growing the yeast first in a blend of YPD that was diluted with the sour beer itself in a 1:1 ratio, they found that both CBC-1 and WLP715 were then able to carbonate the sour beer (WLP001, WY1056, WY2007, and WLP300 were not given this treatment). This was explained as exploiting the microbes' resilience and ability to adapt to many environmental conditions by "pre-adapting" the yeast to the harsh conditions of the sour beer [13]. It has been speculated that brewers without access to YPD might be able to achieve similar results by growing the conditioning yeast in sour beer diluted with DME wort and yeast nutrients (Fermaid K and DAP, for example) [14].

http://www.milkthefunk.com/wiki/Saccharomyces#Fermentation_Under_Low_pH_Conditions

 

[Snarf1]

Ever try champagne yeast and acclimating it to fermenting in low pH?



http://www.milkthefunk.com/wiki/Saccharomyces#Fermentation_Under_Low_pH_Conditions

Consdiering that technique had to be developed for Upland, maybe try making less sour beer instead.

 

[Hopping Tiger]

 

[neorunner]

Not a bad photoshop, should have fuzzed the edges a bit.

 

[harrymel1]

Ever try champagne yeast and acclimating it to fermenting in low pH?



http://www.milkthefunk.com/wiki/Saccharomyces#Fermentation_Under_Low_pH_Conditions

Yes, it didn't work for me