Emptying and filling the barrel went great yesterday. All batchs got right around 4 gal each and there all put in the ferm room. The beer that come out is great really picked up alot of maple in the past month or so.
the new batch we will try and pull a sample in 2-3 months and see how its doing.
I pulled a sample of this last night andits coming along nicly. Very crisp with a slight fruityness already. Moderate bourbon Charachter. Itll need a few more months to develope but its coming along nicly.
However with that said. Im planning on brewing the next batch for this soon as it will be a sour and on the more complex end of brewing / blending. The recipe will be formulated for 7 people to brew 5 gallons each but before I start its own thread I wanted to get an in or out from all who are involved here.
Itll most likley be a blend of different beers that will make some kind of pale sour. Details to follow but i promise itll be interesting and worth while.
So i pulled a sample of the scotch ale last week and its not really going in a positive direction. Its esentially no bourbon and bordering on over oaked. Ive come up with 2 options below. Im personally leaning towards option number 2. Both involve setting up the 30 gallon spiteful barrel to the right of the shelves on the wodden single barrel holder while dispursing the clutter currently there.
option 1: siphon all of the volume of barrel no1 to barrel no 2 and hope for more bourbon character. Leave barrel no 1 empty untill we can gather a crew and formulate a new sour beer.
option 2: brew 30gallons of "similar-ish" wort sour now. to blend into both barrels while siphoning 50% of barrel 1 into barrel 2. I like this option as we can all brew something different taste and blend 2 similar beers.
the only reason i recommended if we transfer into barrel no 2 there might be some infectios microbes in there already so instead of hoeing for the best we might as well pitch in a known culture of microbes and be done with it.
But it looks like the people that have spoken out do not want this. We can move forward with transfering / rearranging asap and hope for the best. This will involve clearing out some space near the back door primarily the bulk CO2 tank some round grill with a cover on it and some misc stuff we can clean up. I was absent from the last board meeting so if there was any talk about these items please inform me but I thought we were going to try and get rid of at least the CO2 tank?
That area didn't come up during the meeting. There is a shit ton of stuff on both sides of the barrel shelving that really needs to be claimed by it's owners or tossed.
So I may have jumped the gun on calling the all hands on deck to save the beer. We pulled a deeper sample last weekend and it was fine. A little lacking on the bourbon but still appropraite.
The concencus was to proceed with adding rasberries now and coordinating the emptying with the port barrel in approx 1 month.
we have 3 options for rasberries I vote for option 3.
1. Raspberry puree from brew and grow. 48 oz. $20.69
3. Mick Klug farms flat or red raspberries. $40-60
If option 3 is chosen I can coordinate with the market but they would have to be picked up from green city market from them on this saturday but I cannot be there we would need a volunteer to pick up bring to the brew house, then wash and freeze them in freezer bags.
Can someone please please pick up from mick klug at green city market saturday? Even if your not in on the project we would toss you a few beers outta the barrel.
Big thanks to Rich for picking up the raspberries and freezing them on saturday. I have updated the first post to reflect people who owe $ for the berries. I thawed them last night and am going to stop the the BH now to put them in if there thawed anough.
Please pay asap to my chase quickpay account or make other arangments. jsmi0275643@yahoo.com
I wanted to officially state this on this thread. the barrel will be emptied on this saturday approx at 10 a.m. be there to help of drop off a carboy or reach out to me for help or you will not get your share from the barrel.
I'm also going to try and stop by, but I'll probably only be able to drop off a keg...
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
Everyone,
Emptying and filling the barrel went great yesterday. All batchs got right around 4 gal each and there all put in the ferm room. The beer that come out is great really picked up alot of maple in the past month or so.
the new batch we will try and pull a sample in 2-3 months and see how its doing.
Josh, thanks for organizing and making this happen! Can't wait to try it!
All,
I pulled a sample of this last night andits coming along nicly. Very crisp with a slight fruityness already. Moderate bourbon Charachter. Itll need a few more months to develope but its coming along nicly.
However with that said. Im planning on brewing the next batch for this soon as it will be a sour and on the more complex end of brewing / blending. The recipe will be formulated for 7 people to brew 5 gallons each but before I start its own thread I wanted to get an in or out from all who are involved here.
I feel a certain level of commitment to this barrel, so will see it through to the end. I'm in! What kind of cour are you thinking?
Oh, and I promise to be on schedule with this one! :)
What Jeff said
Itll most likley be a blend of different beers that will make some kind of pale sour. Details to follow but i promise itll be interesting and worth while.
So i pulled a sample of the scotch ale last week and its not really going in a positive direction. Its esentially no bourbon and bordering on over oaked. Ive come up with 2 options below. Im personally leaning towards option number 2. Both involve setting up the 30 gallon spiteful barrel to the right of the shelves on the wodden single barrel holder while dispursing the clutter currently there.
option 1: siphon all of the volume of barrel no1 to barrel no 2 and hope for more bourbon character. Leave barrel no 1 empty untill we can gather a crew and formulate a new sour beer.
option 2: brew 30gallons of "similar-ish" wort sour now. to blend into both barrels while siphoning 50% of barrel 1 into barrel 2. I like this option as we can all brew something different taste and blend 2 similar beers.
So, with option two, we'll have two sour beers?
Yes
I'd rather not have mine sour, so I guess that is option 1? What about the raspberries?
I'm good with the next batch being a sour, but would rather keep the Scottish ale not sour.
the only reason i recommended if we transfer into barrel no 2 there might be some infectios microbes in there already so instead of hoeing for the best we might as well pitch in a known culture of microbes and be done with it.
But it looks like the people that have spoken out do not want this. We can move forward with transfering / rearranging asap and hope for the best. This will involve clearing out some space near the back door primarily the bulk CO2 tank some round grill with a cover on it and some misc stuff we can clean up. I was absent from the last board meeting so if there was any talk about these items please inform me but I thought we were going to try and get rid of at least the CO2 tank?
That area didn't come up during the meeting. There is a shit ton of stuff on both sides of the barrel shelving that really needs to be claimed by it's owners or tossed.
So I may have jumped the gun on calling the all hands on deck to save the beer. We pulled a deeper sample last weekend and it was fine. A little lacking on the bourbon but still appropraite.
The concencus was to proceed with adding rasberries now and coordinating the emptying with the port barrel in approx 1 month.
we have 3 options for rasberries I vote for option 3.
1. Raspberry puree from brew and grow. 48 oz. $20.69
2. Frozen grocery raspberries. approx 48oz approx $20.
3. Mick Klug farms flat or red raspberries. $40-60
If option 3 is chosen I can coordinate with the market but they would have to be picked up from green city market from them on this saturday but I cannot be there we would need a volunteer to pick up bring to the brew house, then wash and freeze them in freezer bags.
I agree on option three, but will be at Pitchfork on Saturday. (I can be talked into option two, but am not a fan of using canned puree.)
You're going to do #3 no matter what I say, so I am for #3.
Can someone please please pick up from mick klug at green city market saturday? Even if your not in on the project we would toss you a few beers outta the barrel.
Big thanks to Rich for picking up the raspberries and freezing them on saturday. I have updated the first post to reflect people who owe $ for the berries. I thawed them last night and am going to stop the the BH now to put them in if there thawed anough.
Please pay asap to my chase quickpay account or make other arangments. jsmi0275643@yahoo.com
I wanted to officially state this on this thread. the barrel will be emptied on this saturday approx at 10 a.m. be there to help of drop off a carboy or reach out to me for help or you will not get your share from the barrel.
Yes! I'll bring a keg for mine and be there to help.
Thanks rich ill need the help
I'll be there Saturday.
The emperor is not as forgiving as i am
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