Preparing Used Wine Barrel for Beer Solera

[CadillacAndy]

Thanks Levi! I've been checking on it every couple of weeks. I agree about the evaporation/absorption rate. I'm guessing that the barrel wasn't quite as hydrated as I thought. I have it sitting in my basement, so the relative humidity is probably a little on the high side (old basement with sandstone walls). We're probably looking at about 2 gallons in 4.5 months of evaporation/absorption.

I read that I should account for about 5 gallons per year of evaporation, what's your experience Levi?

Thanks again!

 

[levifunk]

I haven't measured the amount of evaporation. Also, I "sample" fairly often

I think I am going to top off my first barrel with wort from a new batch this January. I'd like to keep the head space low, and I think you are smart for doing the same.

 

[CadillacAndy]

I've been trying to keep my samples to a "minimum" - which is hard to do. I didn't have the foresight to drill a hole in the head and use a stainless nail to keep it plugged, so I have to pull the bung to draw a sample. Every time I sample, I do purge it with c02, so hopefully I'm not introducing too much oxygen. I try to do minimal damage to the pellicle too.

Do you think I could get away with drilling a tiny hole higher up on the head after I pull out my first 15 gallons?

 

[levifunk]

If you are just drilling a hole for a SS nail, you can drill it when its full. I did. Not a problem at all.

 

[CadillacAndy]

If you are just drilling a hole for a SS nail, you can drill it when its full. I did. Not a problem at all.

Awesome. Now to find a nail and a drill bit. Where did you get your nail, what size nail and drill bit? The last thing I want to do drill a hole and have the nail not fit. I should probably do a test fit on a board before I start drilling, eh?

 

[levifunk]

Awesome. Now to find a nail and a drill bit. Where did you get your nail, what size nail and drill bit? The last thing I want to do drill a hole and have the nail not fit. I should probably do a test fit on a board before I start drilling, eh?

http://funkfactorybrewing.blogspot.com/2012/02/installing-sample-port.html

 

[CadillacAndy]

http://funkfactorybrewing.blogspot.com/2012/02/installing-sample-port.html

Thanks! I knew I read about it somewhere during my research!

 

[Crayfish]

Very informative thread. Thanks. I am thinking of pulling the trigger on a used 59 gallon wine barrel (cabernet sauvignon). It has been empty for 3 months. I will have to go and inspect but this thread answered a lot of the questions that I had swirling around in my head.

 

[CadillacAndy]

I pulled 4 gallons for blending and brought it to our BJCP study group. No acetic character at all. Lots of oak though and it's a little too lactic sour. With a little blending it can easily be a 35+ point beer.

 

[CadillacAndy]

Very informative thread. Thanks. I am thinking of pulling the trigger on a used 59 gallon wine barrel (cabernet sauvignon). It has been empty for 3 months. I will have to go and inspect but this thread answered a lot of the questions that I had swirling around in my head.

Glad it's been helpful. Fire away with any questions.

 

[orangehero]

I have a lead on a barrel that's been empty for the last 6 years.

How serious is the risk of acetobacter? If there's a large acetobacter colony, is the barrel completely useless or can you still make it work for something like a Lambic?

 

[CadillacAndy]

I have a lead on a barrel that's been empty for the last 6 years.

How serious is the risk of acetobacter? If there's a large acetobacter colony, is the barrel completely useless or can you still make it work for something like a Lambic?

If it's been empty for 6 years I probably wouldn't even consider using it. Acetobacter will turn your beer to vinegar and unless you really like malt vinegar it would be totally wasted.

 

[Johnnyhitch1]

How did the first batch in the barrel turn out andy??

 

[CadillacAndy]

How did the first batch in the barrel turn out andy??

I've done a couple pulls from it so far and it's been good so far. Several beers blended from the barrel won medals, most recently at Beer & Sweat in Cincinnati.

It's neat being able to guide the flavor profile with what you add back after a pull. By itself it's a little lacking on the malt character so I made 5 gallons of just Munich and aromatic malt wort to increase the malt foundation.

 

[MaddBaggins]

Reading this thread has given me an itch. A barrel may be in my future. I just need to rearrange the fermentation closet to house a barrel. Someday.