Filling the barrel
#1 *_Guest_Blktre_*
Posted 14 August 2009 - 06:03 AM
#2
Posted 16 August 2009 - 07:45 AM
#3 *_Guest_Blktre_*
Posted 17 August 2009 - 11:48 AM
Huh? No way. We actually upped the hops a bit. But kept with the orignal OG. A 8% beer is plenty for this. Gravity samples tasted very nice. Currently my 55g fermenter is blowing away along with a 14g fermentor. My basement smells of strong fermenting wortThrow some sugar in there and get it up to 1.080!
#4
Posted 18 August 2009 - 06:30 PM
#5 *_Guest_Blktre_*
Posted 19 August 2009 - 10:16 AM
We will see, but i seriously doubt it. The OG gravity sample tasted fantastic. Very balanced bitter/sweetness. Yes you could taste the caramel, but it was not cloying and the hop profile balanced it out nice. We also mashed at 148*, so we expect some attenuation. All sugar is going to do is dry it out even more and right now the gravity is plummeting. If the FG was high, say in the upper teens, i may agree with you.That's a lotta freakin' caramel. I don't think the sugar would hurt.
#6 *_Guest_Blktre_*
Posted 03 September 2009 - 11:07 AM
Edited by Blktre, 03 September 2009 - 11:07 AM.
#7
Posted 09 September 2009 - 04:21 PM
#8
Posted 10 September 2009 - 09:04 PM
#9 *_Guest_Blktre_*
Posted 13 September 2009 - 02:57 PM
Yup, just what we were looking for. Tasted excellent going into the barrel too. A perfect selection after our 12% Impy Stout that just came out. Depending on how much whiskey flavor is left after this Red (which i was amazed the nose we still had after the Stout and a 3week Starsan Soak)thinking a big IpA.7.28 ABV...
Its a Whiskey Barrel from Buffalo Trace. The Pappy Van Winkle Barrel we have is from their 23 year old whiskey. A $80 bottle.BTW, what's a 'Pappy' Barrel?
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