oak barrels
#1
Posted 23 April 2009 - 01:20 PM
#2 *_Guest_Blktre_*
Posted 24 April 2009 - 06:22 AM
#3
Posted 24 April 2009 - 06:48 AM
Find me a full one and I'll "freshly dump" it for youIn my opinion, you would be better off finding a freshly dumped whiskey barrel.
#4 *_Guest_Blktre_*
Posted 24 April 2009 - 07:34 AM
Haha, im not telling where my secret source isFind me a full one and I'll "freshly dump" it for you
#5
Posted 24 April 2009 - 07:52 AM
Is that the same place McDonald's get's their "secret sauce" for the Big Mac??? Oh wait... that's just Thousand Island Dressing...Apart from not know what was in it beforehand, if the barrell contained vanilla, seems like it might be prime for a Vanilla Porter. Do a batch and if it's too strong, brew another and blend to tone it down. That's a lot of Vanilla Porter, but hey... just and idea.I'm assuming that with a 60 gallon barrell, you guys would do this as a group brew?Haha, im not telling where my secret source is
#6 *_Guest_Blktre_*
Posted 24 April 2009 - 08:32 AM
Good idea, expecially the blending advice.Other considerations is barrel integrity. Doesn't take long at all for a empty barrel to get unwanted bacteria and leaky staves which can be tough if not impossible to seal back up.Apart from not know what was in it beforehand, if the barrell contained vanilla, seems like it might be prime for a Vanilla Porter. Do a batch and if it's too strong, brew another and blend to tone it down. That's a lot of Vanilla Porter, but hey... just and idea.I'm assuming that with a 60 gallon barrell, you guys would do this as a group brew?
#7
Posted 24 April 2009 - 08:43 AM
#8
Posted 24 April 2009 - 09:21 AM
Yeah, that would be three ten gallon batches a day for two days just to fill er up. Of course that's based on how long I think it would take me... A lot of work!I'll probably have to pass on them, there's no way i could brew that much beer at one time and there's no one around that homebrews.
#9
Posted 25 April 2009 - 05:38 PM
#10
Posted 25 April 2009 - 06:04 PM
I have a partially empty 55g Bulleit barrel that has sat for over a year for this very reason. It belonged to a brewery in KC, but they abandoned it after what they thought was a lactic infection. About a third of the beer still remains I acquired it through a friend (who brews with the big boys now) with the intentions of making it a sour barrel for lambics and other weird creations... I've reconsidered the idea as of late - too much precious wort that could be wasted on oaky/sour weirdness. It may end up in someone's smoker some day, who knows...Other considerations is barrel integrity. Doesn't take long at all for a empty barrel to get unwanted bacteria and leaky staves which can be tough if not impossible to seal back up.
#11
Posted 25 April 2009 - 07:21 PM
#12
Posted 25 April 2009 - 07:36 PM
Edited by stellarbrew, 25 April 2009 - 07:41 PM.
#13
Posted 26 April 2009 - 05:25 AM
Hoods in Festus.where are these barrels located?...i will be seeing drewslue tomorrow when we tap our scottish ale that has been aging in a 23 year old pappy van winkle barrel for the last year...
#14 *_Guest_Blktre_*
Posted 26 April 2009 - 09:15 AM
You must of gotten the same dumped round of precious few barrels of 23 too. We put a Impy stout in ours and is coming along nicely.23 year old pappy van winkle barrel for the last year...
You would have to remove a head. You would have to be a cooper to know how to do this.What if you suspended the barrel up-side-down over a wood fire, to cause the inside of the barrel to be toasted or charred a bit?
Edited by Blktre, 26 April 2009 - 09:15 AM.
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