Hello, I'm making this post just so we have records of all our barrels. Also, I'm trying to find out who has brewed this and who hasn't and if we have enough to fill the barrel.
I also want a consensus as to when we want to fill the barrel. The longer we wait, the more flavor leeches out of the barrel from the solution that's sitting in it. Do we want to wait for stout night, jan 21st? Or do we want to do this as soon as possible. I'll leave it to a vote from people.
I'm leaning towards asap in the interest of the beer.
Here's who I know has brewed for the barrel:
Stephen Lane,
Daniel
Dave Williams
Iggi
Bill
Jim
Niilo
Am I missing someone?
Dave, could you post the recipe. I have not been a fan of Brooklyn's beer as of late. I dunno what they have changed, but it seems their beers have been a bit off lately.
David Williams said:
Brooklyn black chocolate stout clone?
I brewed 10 gallons of this recipe...I think ther original plan was to put 5 in the barrel and 5 was to be served at stout night unbarreled. But I can't remember if all 10 went in because of daniels infected batch. If that was the case, I don't mind donating 5 gallons to stout night this year. Also, didn't bill brew for this? We could use that portion at stout night...
As for a second round fill...I think a big milk stout would be nice. I don't have a recipe...but I can dig around for one.
except my 5 gallons was infected last year and didn't get put in the barrel. So none for stout night this year!
does anyone involved have suggestions for a type of beer to be brewed? What would people get excited about?
That means we need to brew
NOW!
We should brew another round of batches to fill the barrel again. That was the original plan....brew something for stout night every year. Niilo headed up the barrel last year. And, if I recall correctly the barrel was donated to CHAOS by finch's. Daniel and I drove there and picked it up. The barrel held lions pride whiskey from Koval. Then Finch's had used it for a doppelbock. We of course used it for breakfast stout.
I would think that if we had something to go in...when we pull stout out, we would still get some barrel character without worrying about the barrel going bad or getting infected.
It's Niilos barrel. Talked to him today and we are gonna shoot for Thursday October 4th.
who's barrel is it, btw? do we want to plan a refill or is it being retired?
...igz...
agreed
...igz...
I am gonna try to get ahold of Nillo this week. If I can not get a hold of him I say we bottle this soon. We could bottle his share for him and stash it...
I've tried contacting Niilo with no results. If I were a brewer for this barrel then I would try contacting him. If the beer gets over oaked then each person will end up having to blend it with another beer just to have it be drinkable.
Any Idea when we will bottle this bad boy?
A bunch of people will be there, it sounds like. I'll try and bring the coffee for it then. I'll also try and remember to bring my camcorder.
I can help you Monday afternoon. I assume you mean 12/26? I'll be there already brewing and can lend you a hand doin whatever.
Bill I filled it to the top with Templeton Rye. Just kidding. We have like 3 gallons of whiskey that we purchased in the spring that has cycled through all the smaller barrels.
I did drain, rinse and whiskey the barrel today. Not an easy task while flying solo. Barrels are heavy. Can everyone make sure their stout is at the brewhaus this weekend. I see most everyone's there. Let's barrel it Monday evening if anyone is free to help me out. Then we will age it until sometime in April. It should be done by then. Please let me know if you are available to help me with this. Any time after 3 should be good for me.
Hey Dan I will get there at noon to start getting stuff together. Shouldn't take long. Just siphon the cleaner out, rinse it a few times then add whiskey to it. It's definitely a 2 person job since the barrel is up in the loft.
I have to leave for work at 3pm, but anytime before that Im
free to help.
Is anyone free tomorrow some time early afternoon to do exactly what Kyle stated above? I would do it myself but the barrel is heavy since it's full. So drain it and whiskey it tomorrow then Friday night put the beer in there. Is anyone free to do that also?
Whenever you guys decide to fill it just make sure you rinse it a few times after removing the storage solution. It might not hurt to do that a few days before you fill it then add back in the bourbon for a few days before filling with the beer.
I racked mine last night. Its ready for da barrel.
im brewed up. ill speak for chuck knowing he is done as well.
...igz...
Let's aim for barreling this on Wednesday. I should have most the day free. Please make sure your batch is at the brew house by then. Maybe around 6 or 7.
Anyone free today or tonight to put this in the barrel? Is all the beer at the brew house?
working both days. can make it later on sunday, like 7 or so. I don't have to be there for it, either though. I dealt with the wine barrel and just had a crushingly long bottling session with my barrel aged stout. I can do next week if no one wants to do it this weekend.
Thank you Daniel for putting this up. You did leave out Chuck, he is the 8th batch. I say we barrel this ASAP. All the beers are fermented so what are we waiting for. If we put it in now it should be ready by April. Just in time to keg/bottle it before Dark Lord Day!!! I am more than willing to come to the brew house Saturday/Sunday to do this. Anyone disagree?
Hey Guys, I tried a sample of this beer last week and it taste awesome! That being said I believe we have a bit of time to come up with a new beer to replace the stout in the barrel now.I was thinking we go with a barley wine or a wee heavy scotch ale.I have never done a barley wine, but I do have an awesome wee heavy recipe.Check it out;20.5 lbs of 2 row10.9 oz of Belgian Special B malt9.33 oz of Belgian biscuit malt7 AAU Nugget Hops (60 mins) .50 oz of 13% alpha acid3 AAU Mt. Hood Hops (20 mins) .50 oz of 6% alpha acidEnglish or Scottish ale yeast, 4 qt starter
Step by stepHeat 6.8 gallons of strike water to 164 F and mash grains at 153 F for 60 mins.Collect about 11 gallons of wort. Gravity of pre-boil will be around 1.047.Boil for 3 hours to reduce volume to 5 gallons. Adding hops at times indicated.Ferment at 65 F OG-1.105 FG-1.030ABV-9.6%
Hey chuck, I just posted a recipe and started organizing the barrel re-fill...I did all this before seeing your post, sorry. I am still open though to ideas...check out the thread. If nobody likes it we can do something different. I guess im looking for input from the group. I wish I had seen this post earlier....my bad.
Hey Dave it's cool! I'd like to do a Barley wine. I have never done one before, thats why I posted the Wee Heavy.
so is this being emptied on the 14th?
I'll be bottling my share, please post the date and time.
Steven,
We are filling this barrel with barleywine on the 14th...in addition
to emptying the stout. We will start at 6:30.
As a general note to everyone that brewed stout that made it to the
barrel, please have a vessel for your share there. It should be
marked, cleaned, and sanitized. Being there also helps a lot.
I'll try and post this as an event in the next couple days so that it
is on the calendar.
works for me, i'll be there to help
ill be there.
...igz...
I will be there!
I should be able to come and help fill the barrel
hey, I will likely be there to pick up Bill's portion and help empty/clean.
totally missed this thread. hope there's an extra keg there for mine. Sorry.
Thank you so very much for emptying mine into my carboy. This thread had already scrolled off the main screen; and I saw the event listing on the top of the other column but completely forgot that it was in the Koval barrel. So, I just kept thinking, "Those crazy barrel-aging people are emptying and filling another barrell..." not realizing I had brewed for it.
What is everyone doing with it? Blending? Bottling? Kegging?
How well will it age in bottles? I may pick up some bombers and bottle it if it will age well. If it should be drunk sooner than later, I may just keg.
Suggestions?
Jim, you need to add cold pressed coffee before bottling. I am bottling my share and going to TRY to sit on it for 6 months before drinking it.
I just wanted to say thank you to everyone that was present for the
barrel fill/empty.
It was amazing that we were able to coordinate a high-gravity brew and
have it fermented and ready for the barrel in such a short time.
The whole process went very smooth last night too. Everyone lent a
hand and we were able to get the barrel emptied and filled in record
time. Good job.
We even sampled everyones very young barleywine batches. Not one batch
with any huge flaws or infections. They all tasted pretty damn good
too.
Thanks for making it a smooth night.
Thanksfor the advice, Chuck!
How much coffee for 5 gallons?
Also, same amount of bottling sugar as a normal 5 gallon batch or is it more/less since this is barrel-aged?
We each wound up with 4 gallons. Iggi used 2/3 cup. I used a little over 3/4 cup. Chuck thought a little extra might help. Iggi and I split a package of S-05 yeast and added it with priming solution.
Oh, wow, okay. Is it orthodox to add yeast into the bottling solution?
Are the 2/3 and 3/4 above the cups of coffee or the cups of priming sugar?
when you have a beer age in secondary or barreling, the yeast clears out, so you need to add a little. Kyle found a good PDF:
http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf
1/2 and 3/4 cup related to corn sugar.
We're all over the place on coffee. Daniel handed me 8 oz of a week old cold coffee in a jar. I just dumped it in, seemed a little strong, but coffee fades.
Awesome, thanks! Does anyone indeed have any recs on type and amount of coff=
ee?
On Nov 15, 2012, at 23:07, "CHAOS Brew Club" <reply+b7c25e574f571e995076f792=
fd02cc85@chaosbrewclub.net> wrote:
> StevenLane commented on the post "Founders Breakfast Stout Clone
> (Finch's/Koval)"
> --------------------
> when you have a beer age in secondary or barreling, the yeast clears out, s=
o
> you need to add a little. Kyle found a good PDF:
> http://www.northernbrewer.com/documentation/AdvancedBottleConditioning.pdf=
> 1/2 and 3/4 cup related to corn sugar.
> We're all over the place on coffee. Daniel handed me 8 oz of a week old co=
ld
> coffee in a jar. I just dumped it in, seemed a little strong, but coffee
> fades.
>=20
> --------------------
>=20
> To view the full thread, change your subscription settings, or to reply to=
> the comment visit: https://www.chaosbrewclub.net/comment/65534#comment-655=
34
> You can also reply to this message to respond, please ensure you reply at t=
he
> top of this message. The hash contained in this message can only be used f=
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Cold press some coffee. Take a small amount of the beer and mix the
pressed coffe into your beer. Do a little at a time until it tastes
good to you. Then scale things up and add it.
Your asking specific instructions for a subjective thing. Just add
coffee to your personal liking...or don't. You could do vanilla or
some weird fruit even sky is the limit. Have a little fun.
GTK. I didn't know if there was a coffee and amount specific to the recipe o=
r not. After this much time i don't want to fuck it up.
Will definitely experiment.
On Nov 16, 2012, at 6:25, "CHAOS Brew Club" <reply+fe466807febe014f01d1f703b=
4fd0ea2@chaosbrewclub.net> wrote:
> David commented on the post "Founders Breakfast Stout Clone (Finch's/Koval=
)"
> --------------------
> Cold press some coffee. Take a small amount of the beer and mix the
> pressed coffe into your beer. Do a little at a time until it tastes
> good to you. Then scale things up and add it.
> Your asking specific instructions for a subjective thing. Just add
> coffee to your personal liking...or don't. You could do vanilla or
> some weird fruit even sky is the limit. Have a little fun.
>=20
> --------------------
>=20
> To view the full thread, change your subscription settings, or to reply to=
> the comment visit: http://www.chaosbrewclub.net/comment/65538#comment-6553=
8
> You can also reply to this message to respond, please ensure you reply at t=
he
> top of this message. The hash contained in this message can only be used f=
or
> a single reply.
>=20
i added a strong coffee the volume of a french press. i think that may have been too much (subjectively speaking)
...igz...
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