So one of my LHBS just got a shipment of 8 gallon Burbon barrels in. I would like to brew a Flanders Red to secondary in a barrel, but had a few points that I would like clarification on.
I am not sure on the grain bill yet, but it will be one of the ones from here. I plan to use 3763 Roeselare and on fermenting 2 batches, one that will go into the barrel and one that will stay in plastic, that way I can blend if necessary. My questions are:
1) Should I do a sacc primary and then add the Roeselare when I transfer to the barrel, or just pitch Roeselare? If I do just pitch just the Roeselare, should I transfer the yeast/bacteria cake and all to the barrel or only the liquid?
2) Is a 5G batch enough volume in a 8G barrel? I have heard mixed things about headspace. I assume the brett will create a pellicle which should limit oxidation from headspace, and I could flush the headspace with CO2.
3) Any other useful advice?
I am not sure on the grain bill yet, but it will be one of the ones from here. I plan to use 3763 Roeselare and on fermenting 2 batches, one that will go into the barrel and one that will stay in plastic, that way I can blend if necessary. My questions are:
1) Should I do a sacc primary and then add the Roeselare when I transfer to the barrel, or just pitch Roeselare? If I do just pitch just the Roeselare, should I transfer the yeast/bacteria cake and all to the barrel or only the liquid?
2) Is a 5G batch enough volume in a 8G barrel? I have heard mixed things about headspace. I assume the brett will create a pellicle which should limit oxidation from headspace, and I could flush the headspace with CO2.
3) Any other useful advice?