Home made (beer) porn

[bigk84]

Sorry to resurrect an old thread, but I enjoyed the home brew porn, so here is my system and my barrel room...sour room pics to come.

Top Tier system with 20 gallon kettles



Back two stacked barrels are HUGE Russian Imperial Stout, almost Black Tuesday esq, but not nearly as sweet, 17%, back right is English Barleywine 13%, Front right is a CBS clone, Breakfast Stout in a Maple Syrup Bourbon Barrel, and front left barrel is a Russian Imperial Stout around 15%

 

[oldp0rt]

Sorry to resurrect an old thread, but I enjoyed the home brew porn, so here is my system and my barrel room...sour room pics to come.

Top Tier system with 20 gallon kettles



Back two stacked barrels are HUGE Russian Imperial Stout, almost Black Tuesday esq, but not nearly as sweet, 17%, back right is English Barleywine 13%, Front right is a CBS clone, Breakfast Stout in a Maple Syrup Bourbon Barrel, and front left barrel is a Russian Imperial Stout around 15%

nice setup

 

[bigk84]

nice setup

thank you, I enjoy it

 

[StarRaptor1]

Sorry to resurrect an old thread, but I enjoyed the home brew porn, so here is my system and my barrel room...sour room pics to come.

Top Tier system with 20 gallon kettles



Back two stacked barrels are HUGE Russian Imperial Stout, almost Black Tuesday esq, but not nearly as sweet, 17%, back right is English Barleywine 13%, Front right is a CBS clone, Breakfast Stout in a Maple Syrup Bourbon Barrel, and front left barrel is a Russian Imperial Stout around 15%

How big are the barrels and where did you find them?

 

[bigk84]

How big are the barrels and where did you find them?

The ones in the back are 5 gallons, I got them a while back from a MI Store Adventures in Homebrewing, they haven't had them in awhile, but they are from Balcones in Texas.

Maple syrup barrel is 8 gallons from Woodinville Whiskey co in WA, I don't remember how we got the barrel, a member in my homebrew club had a 2 maple syrup and 1 honey barrels for sale...friend of mine bought the honey and is aging a barleywine in it.

Left front is 10 gallons from Tuthilltown Spirits in NY and still looks to be available for sale.

I'm going to try to get two uses out of them before souring them...we'll see.

 

[Trady]

Filling this up on Saturday.

What are the dimensions on this? I have a fabricator friend I want to have make one for me.

 

[More Betterness]

Sorry to resurrect an old thread, but I enjoyed the home brew porn, so here is my system and my barrel room...sour room pics to come.

Top Tier system with 20 gallon kettles



Back two stacked barrels are HUGE Russian Imperial Stout, almost Black Tuesday esq, but not nearly as sweet, 17%, back right is English Barleywine 13%, Front right is a CBS clone, Breakfast Stout in a Maple Syrup Bourbon Barrel, and front left barrel is a Russian Imperial Stout around 15%

Damn that's a beautiful sight. I need to get me some bourbon barrels. Anyone have any guidance on where to grab one in SoCal?

 

[fosterjm]

Damn that's a beautiful sight. I need to get me some bourbon barrels. Anyone have any guidance on where to grab one in SoCal?

Have you checked with The Bruery, Bottle Logic, Bootleggers, Tustin Brewing, Lost Abbey, Stone, Valiant, Cismontaine? Will they sell you a used one they have?

 

[More Betterness]

Shot some feelers out about a year ago, didn't hear back from most of them but a few said they weren't selling any at that time. Should try again soon.

 

[StarRaptor1]

The ones in the back are 5 gallons, I got them a while back from a MI Store Adventures in Homebrewing, they haven't had them in awhile, but they are from Balcones in Texas.

Maple syrup barrel is 8 gallons from Woodinville Whiskey co in WA, I don't remember how we got the barrel, a member in my homebrew club had a 2 maple syrup and 1 honey barrels for sale...friend of mine bought the honey and is aging a barleywine in it.

Left front is 10 gallons from Tuthilltown Spirits in NY and still looks to be available for sale.

I'm going to try to get two uses out of them before souring them...we'll see.

Awesome, thank you

I'm looking into getting a 8 gallons from Woodinville Whiskey in about 8 months. Last month I brewed 10 gallons of my birthday stout and this year it gets barrel aged! which is why I asked.

How long have you been leaving them in the barrel for?

 

[StarRaptor1]

Shot some feelers out about a year ago, didn't hear back from most of them but a few said they weren't selling any at that time. Should try again soon.

if you are looking for a post Bruery barrel I definitely have a guy that can help but those are pretty big

 

[Beerontwowheels]

if you are looking for a post Bruery barrel I definitely have a guy that can help but those are pretty big

and potentially compromised with brett/bacteria! Sorry, had to...

 

[StarRaptor1]

Awesome, thank you

I'm looking into getting a 8 gallons from Woodinville Whiskey in about 8 months. Last month I brewed 10 gallons of my birthday stout and this year it gets barrel aged! which is why I asked.

How long have you been leaving them in the barrel for?

Speaking of which...

 

[StarRaptor1]

Also built a new kegarator over the break

 

[StarRaptor1]

My new Brewhouse mostly in action

 

[bigk84]

Awesome, thank you

I'm looking into getting a 8 gallons from Woodinville Whiskey in about 8 months. Last month I brewed 10 gallons of my birthday stout and this year it gets barrel aged! which is why I asked.

How long have you been leaving them in the barrel for?

The 5 gallons barrels have been a year, they need to come out now, tasting great, I need to set aside a day to do that...I wanted to have something like a scotch ale to throw in there, but that doesn't look like it's going to happen with the weather.

 

[Pneill3161]

3L of gueuze

 

[bigk84]

ISO: Empty 3L and magnum bottles please

 

[SourBrewer]

This was the scene at my place about this time last year. Most of these are either in bottles or dumped. I have picked up a few more carboys since. There are turbid mash, brett fermented passion/guava, prickly pear, nectarine and plain. A turbid batch fermented with champage and brett aged with malbec grapes. 2 sour mash saisons, one dry hopped with citra/amarillo, the other with styrian. A red sour mash. A dark red sour mash, with a portion on cranberry. A golden sour mash based loosely on Temptation. A single infusion golden wild ale fermented with 11 brett isolates. All the sour mash beers were fermented with a mix of Brett and Sacch.



Here is my homemade Cable Car. Rather than find amigo lager I subbed corona. After blending the 3:2:1 ratio I refermented with 3 brett isolates.

I did the same to growler of AZW table top saison. Diff bugs though.

This is how I have been testing the isolates. It took 10 gallons to make 2 bottles for each test.

Currently I have going:

22 gal of turbid mash open air cooled plambic. The two batches were mashed differently and hopped differently. They each batch was also split with a small inoculation from different batches of mixed dregs. I keep a gallon for Cantillon only and a gallon for all lambic/wild ales.

3 gal golden wild with merlot grapes

3 gal golden wild with cab grapes

3 gal of super sour quad

3 gal of not so sour quad for blending

5 gal of a golden sour, just 2 row, brett trois and lacto D.

6 gal of sour saison split to 3 gal passion fruit, 1 gal plain and 2 gallon peach.

In bottles I mostly have 8 gal of a brett fermented turbid batch brewed with C120 (red), blended with a super sour golden, aged with bing cherry and rhubarb. Also 3 gallons of super sour golden blended with a gallon of homebrew malbec/zin/merlot blend wine.

I stopped brewing clean beer a couple years ago. I also stopped sanitizing around the same time. I just rinse now (to prevent mold) to see what kind of house flavor develops.

 

[abawol01]

This was the scene at my place about this time last year. Most of these are either in bottles or dumped. I have picked up a few more carboys since. There are turbid mash, brett fermented passion/guava, prickly pear, nectarine and plain. A turbid batch fermented with champage and brett aged with malbec grapes. 2 sour mash saisons, one dry hopped with citra/amarillo, the other with styrian. A red sour mash. A dark red sour mash, with a portion on cranberry. A golden sour mash based loosely on Temptation. A single infusion golden wild ale fermented with 11 brett isolates. All the sour mash beers were fermented with a mix of Brett and Sacch.



Here is my homemade Cable Car. Rather than find amigo lager I subbed corona. After blending the 3:2:1 ratio I refermented with 3 brett isolates.

I did the same to growler of AZW table top saison. Diff bugs though.

This is how I have been testing the isolates. It took 10 gallons to make 2 bottles for each test.

Currently I have going:

22 gal of turbid mash open air cooled plambic. The two batches were mashed differently and hopped differently. They each batch was also split with a small inoculation from different batches of mixed dregs. I keep a gallon for Cantillon only and a gallon for all lambic/wild ales.

3 gal golden wild with merlot grapes

3 gal golden wild with cab grapes

3 gal of super sour quad

3 gal of not so sour quad for blending

5 gal of a golden sour, just 2 row, brett trois and lacto D.

6 gal of sour saison split to 3 gal passion fruit, 1 gal plain and 2 gallon peach.

In bottles I mostly have 8 gal of a brett fermented turbid batch brewed with C120 (red), blended with a super sour golden, aged with bing cherry and rhubarb. Also 3 gallons of super sour golden blended with a gallon of homebrew malbec/zin/merlot blend wine.

I stopped brewing clean beer a couple years ago. I also stopped sanitizing around the same time. I just rinse now (to prevent mold) to see what kind of house flavor develops.

This....this is.....this is my dream.....

 

[Thorpe]

I stopped brewing clean beer a couple years ago. I also stopped sanitizing around the same time. I just rinse now (to prevent mold) to see what kind of house flavor develops.

All of that sounds pretty awesome. Quite jealous as my sour brewing has been slacking while I focused on saisons, and now I only have 15 or so gallons left. Plus, it doesn't help that I kept stealing from sour carboys to blend into saisons!

I feel the same way about sanitation, using mostly hot water and elbow grease to clean carboys, and I use a harsh brush on Better Bottles. I'm more than okay letting my house spontaneous culture and other bugs get into everything, as I very rarely brew clean stuff. When I do that, I just ferment in a corny.

 

[SourBrewer]

This....this is.....this is my dream.....

Just wish I had a permanent cool space for some wine barrels. We have moved 5 times in the last 10 years. Have been in CA for 2 years and haven't purchased a place here yet.

However, I have been approved for a lease on a 5000' warehouse to go pro. Just waiting on the owner to sign while I gather info for the permits.

 

[Five28 hz]

Permitting is a mother ******, especially when a health dept. is involved.

 

[SourBrewer]

Permitting is a mother ******, especially when a health dept. is involved.

I'll be doing a tasting room, but no food. The city requires a CUP for any alcohol related business, that may take 6 months. Luckily my move in date is 7/1 and I have free rent until 10/31.

 

[SourBrewer]

Got the isolates back into tubes, fed the remaining 6, fed the 2014 fou dregs (which will be plated eventually) and moved last week's berliner into glass. Got a pH test on everything as well. A successful evening.

 

[Dogfishjoey]

Idk how I can follow SourBrewer but here are some random brewing pics from the last month or so.




this is TomTwanks citra ipa.

 

[Dogfishjoey]

 

[deuce92591]

Started this lambic back in September. Only pitched it with Brett. Thrown in some dregs here and there. Waiting a few more months til I hit it with some fruit.

 

[Snarf1]

 

[kevanb]

First homebrew in about 3 years, single gallon of a ~7.5% DIPA with columbus, centennial and amarillo, very pleased.