Blending in a fresh unoaked batch not only helps mellow out a bit of the oakiness, but also adds to the complexity, will give it a bit more body if done right and also some additional residual sweetness. Overall I think it will improve the beer.
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.
Just got home and realized i forgot to put my carboy away. I cant make it back over tonight, but I will swing by first thing tomorrow morning and take care of it. Sorry for leaving clutter around.
Just bottled mine last night. Didn't think about it at the time but do you guys think there's enough yeast in suspension for bottle conditioning? I'm a little concerned since I didn't add any yeast. Thoughts?
When I bottled the stout from the maple syrup bourbon barrel, I added 1/3 packet of champagne yeast, then the proper amount of priming sugar for the style and it carbonated really well. Not sure what happens when you don't add the champagne yeast, though.
Thanks Jeff. Hopefully there's enough active yeast in suspension to carb it, otherwise I'll have to add a tiny splash of yeast to each bottle and recap. Not the end of the world but a pain in my ass
I used a small amount of rehydrated yeast to bottle mine for this batch too. Since you didnt yours are all probly no good if you let me have them I will make sure they are all disposed of properly :) JK in actuallty it really wasnt in the barrel that long so your probly fine. Maby just let them sit a while longer then usual.
Blending in a fresh unoaked batch not only helps mellow out a bit of the oakiness, but also adds to the complexity, will give it a bit more body if done right and also some additional residual sweetness. Overall I think it will improve the beer.
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.
Ill be there ready to bottle. Do I need to reserve a bottling station?
Anyone have thoughts on how much priming sugar would be good?
I've got two kegs empty and ready near the barrel. They are labeled. Thanks!
Hey Guys, great fill day!
Just got home and realized i forgot to put my carboy away. I cant make it back over tonight, but I will swing by first thing tomorrow morning and take care of it. Sorry for leaving clutter around.
Just bottled mine last night. Didn't think about it at the time but do you guys think there's enough yeast in suspension for bottle conditioning? I'm a little concerned since I didn't add any yeast. Thoughts?
When I bottled the stout from the maple syrup bourbon barrel, I added 1/3 packet of champagne yeast, then the proper amount of priming sugar for the style and it carbonated really well. Not sure what happens when you don't add the champagne yeast, though.
Thanks Jeff. Hopefully there's enough active yeast in suspension to carb it, otherwise I'll have to add a tiny splash of yeast to each bottle and recap. Not the end of the world but a pain in my ass
Mike,
I used a small amount of rehydrated yeast to bottle mine for this batch too. Since you didnt yours are all probly no good if you let me have them I will make sure they are all disposed of properly :) JK in actuallty it really wasnt in the barrel that long so your probly fine. Maby just let them sit a while longer then usual.
Cracked open one tonight that i bottled on barrel emptying day.
It was just the right amount of carbonated. A bit on the lighter side of "regular carbonation". Delicous beer.
Congratz all, it was a long time in the making, but I for one am happy with the beer!
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