OR/WA Brew Day v2.0??

[ShortSnoutBrewing]

Sounds great guys! I'm putting together the stand for the barrel.
As for the barrel party...I'm thinking maybe something early/mid afternoon on the Saturday. Blend all the batches, then maybe head out for a pub crawl?

 

[blacklab]

Picked up the grains for this at lunch. Stoked! Mine is going to be all Tett because they did not have the other hops.

 

[EvilTOJ]

Pub crawl would be just fine with me. Although I may have to be quite ill for work that night

 

[McKBrew]

My batch just went into primary.

 

[Brewtopia]

I've been so busy but I'm going to try and grab the ingredients and brew this tomorrow. Wish me luck.

 

[McKBrew]

I've been so busy but I'm going to try and grab the ingredients and brew this tomorrow. Wish me luck.

Did you get a chance to brew? Good Luck. I started at 4PM yesterday, finished around 8, and still need to clean my mash tun and brew kettle.

Busy day today, got an ancient refrigerator off CL for free (needs some paint), but it will be a fermentation chamber before long.

 

[Brewtopia]

I didn't get a chance to brew today. Spent the day bottling and kegging my barrel beer. I want to contribute to this project so hopefully I can brew this week.

 

[ShortSnoutBrewing]

Don, being the thread barrel aging expert, any issues seen with the extra dead space we're going to have (40 gallons in a 55 gallon barrel)?

 

[blacklab]

Don, being the thread barrel aging expert, any issues seen with the extra dead space we're going to have (40 gallons in a 55 gallon barrel)?

I was thinking about that and came up with what might be a solution. You know when you kill a corny and there's basically just foam and CO2 coming out of the tap? After we get all of the beer in the barrel, we could hook a tank up to an empty, dry corny and put a party tap on it. Then stick the party tap in the barrel and shoot a bunch of CO2 in there. Then (I think) there would be a nice layer of CO2 on top of our beer, just like it would have in primary after fermentation.

On another note, have all the ingredients but didn't get to brew this weekend.

 

[ShortSnoutBrewing]

Is there a consensus on if we are going to include sour cherries in the barrel?

 

[McKBrew]

I'm OK with the cherries, from what I've read on the style, it's a common thing to do.

 

[EvilTOJ]

Sour cherries is just peachy with me.

 

[blacklab]

Bust those cherries out.

 

[ShortSnoutBrewing]

Alrighty....next question...where does one get sour cherries and how much are we gonna need?

 

[blacklab]

I have risen from the ashes of lameness and brewed my barrel beer!
This stuff is dark!

Evidence:

The Ghetto Child Brew Setup

 

[McKBrew]

What type of sour cherries are we looking for and how much? I found some online that are sour cherries with sugar and water added in a 24oz jar. This company in Dundee, OR has tart cherries in water.

 

[EvilTOJ]

Safeway around here has those exact cherries in stock. I like that it's stored in water instead of corn syrup like some other brands. For my cherry stout I added 5 lbs of dark cherries in the baggies from the frozen food section and they worked alright.

Myself, I'm fine with us each adding our own brand/style of cherries to the mix. Most kriek recipes call for 6 lbs of cherries per 5 gallon batch, so portion accordingly.

 

[blacklab]

This beer is about fermented out and smells great. Thinking about just throwing it in the keg and doing tap hits.

 

[ShortSnoutBrewing]

HA...tap hits! Nice.
I took a reading during the weak and had it down to 1.009! It's damn dark and does smell intense!

 

[blacklab]

j/k - although I am gone on Oct 24th, so I may have to roll over to your pad and leave the fermenter there until barreling day. I'll PM ya.

 

[ShortSnoutBrewing]

No problem...Just keep me posted.

 

[Joker]

Very sorry to say I am not going to be able to get my part of this brewed. Between work and family commitments that have recently come up I just don't see a chance to get this brewed.

 

[explosivebeer]

Don, being the thread barrel aging expert, any issues seen with the extra dead space we're going to have (40 gallons in a 55 gallon barrel)?

I just saw this thread for the first time. I'm very excited about barrel-aged beers and actually have a Jack Daniels barrel I'm going to be filling with an imperial stout in the next month or two.

If it's not too late to contribute to this project, I'd definitely be willing to brew up 10 gallons. Or if you guys just want to move forward with what you have, no worries.

 

[ShortSnoutBrewing]

Brandon-
If you can get it brewed and by in Portland on the 25th you're more than welcome. Just let us know.

Gary-
No problem my friend. These things happen.

 

[explosivebeer]

Brandon-
If you can get it brewed and by in Portland on the 25th you're more than welcome. Just let us know.

I think I'm coming down to Portland this weekend. I could feasibly brew it before then and drop it off in primary but maybe I'll try to push my plans back a weekend so it's not so rushed. I'll let you guys know. Regardless, I'll try to get it brewed up in the next few days.

 

[EvilTOJ]

That would be awesome, explosive! I think with your contribution we'll fill the barrel, or well nigh close to it.

 

[ShortSnoutBrewing]

This weekend will be fine as well. blacklab is dropping his off during the week next week.

 

[explosivebeer]

That would be awesome, explosive! I think with your contribution we'll fill the barrel, or well nigh close to it.

I'm glad to help out and this sounds like a very interesting collaboration. I'll plan on using Don's recipe in post 45 of this thread unless I hear otherwise.

If my LHBS doesn't have the Wyeast 3763 Roselare yeast, do you guys have a preference what I use? Another lambic blend? Or just a standard WLP001 or 1056?

 

[McKBrew]

Any neutral or belgian style yeast would be fine.

 

[ShortSnoutBrewing]

Roselare was a limited release and I'm pretty sure not available. I think what most are doing is just using a basic yeast for the base beer....I used Safale US-05 myself. Not sure if you've read through the whole thread or not but the bugs are being donated by Wyeast (well, they've asked for 3 gallons of final product).

I think what would be great is if everyone can bring with them some sour cherries. This one the cost is split amongst the group. Thoughts?