Rumour has it that a Barrel is in the offing.
Starting an interest thread initially suggestions of a beer might be useful also.
1. Johnrm - Something Big, Something Bold
2. ...
1. Johnrm - Something Big, Something Bold
2. LordEoin - Nogne 100 clone
What's the recipe Eoin?
Sorry, I meant #100
I worked out a recipe to 23liters from a podcast with the brewers a while back:
8.2kg pale ale malt
930g wheat
190g chocolate malt
Chinook to 80IBU @60min
50g centennial @15min
25g columbus @flameout/whirlpool
25g chinook @dryhop
WLP007 or similar Dry English Ale Yeast.
Beersmith puts that at about 9.3%
They recommended conditioning it for at least 6 months.
There's plenty of alcohol and hops to keep it safe
I guess they are high alpha but would have thought there would be more hops. That's not scaled down from a commercial volume?
When would you dry hop? Before, during or after?
Also - question for rm - what kind of barrel?
1. Johnrm - Something Big, Something Bold
2. LordEoin - Nogne 100 clone
3. mr hoppy - same again :D
yeah it's scaled down from commercial, so i'm not sure what adjustments would be needed.
I'm in as well. My thinking is though, given what happened with the last barrel that rather than brewing clean beers until a bad batch turns it sour and ruins the barrel we should control what bugs go into the barrel from the start. I'm thinking we could use Brett rather than going full sour though (I'd say there's a chance that those wine barrels may have Brett in them anyway) - so you could do a range of different beers and see what they're like with a bit of Brett character added.
1. Johnrm - Something Big, Something Bold
2. LordEoin - Nogne 100 clone
3. mr hoppy - same again :D
4. Dr. Horrible - Bretta is betta
[Edit: poor lad was on drugs]
What size is the commercial batch?
I'm curious about the chocolate malt. Had a stone dips after seeing that recipe and definitely thought one of the flavours was a nice subtle choc malt.
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i think this is the podcast
http://www.thebrewingnetwork.com/post1614/ (http://www.thebrewingnetwork.com/post1614/)
Cool.
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Hey LE that's nogne o 100, not 500. 500 is a dipa and 100 is (was) a barley wine. Absolutely fantastic beer. Big and bold. If that's what you were thinking of I'd be well up for it.
Oops saw where you said 100 now.
That beer rocks.
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Ok. Barrel now full of metabisulphite/citric solution so will leave like that until we figure out our next steps.
Seeing as there is just they 4, 50l each!
Recipe next.
I'll see if I can shake the tree on WhatsApp.
1. Johnrm - Something Big, Something Bold
2. LordEoin - Nogne 100 clone
3. mr hoppy - same again :D
4. Dr. Horrible - Bretta is betta
5. Dcalnan - happy with anything
1. Johnrm - Something Big, Something Bold
2. LordEoin - Nogne 100 clone
3. mr hoppy - same again :D
4. Dr. Horrible - Bretta is betta
5. Dcalnan - happy with anything
6. Tommy
If I end up taking the space of a regular Rebel brewer, feel free to boot me.
1. Johnrm - Something Big, Something Bold
2. LordEoin - Nogne 100 clone
3. mr hoppy - same again :D
4. Dr. Horrible - Bretta is betta
5. Dcalnan - happy with anything
6. Tommy
7. BrewDorg - on for anything but Nogne 100 clone sounds good
You turncoat Brewdorg!
I'm still a rebel at heart!
If I'm not too late I can pitch in with the project :P probably with LordEoin as I don't have equipment for all-grain yet. How long are we talking from brew to bottling/kegging are we talking about? I saw ye mention 6 months conditioning
1. Johnrm - Something Big, Something Bold
2. LordEoin - Nogne 100 clone
3. mr hoppy - same again :D
4. Dr. Horrible - Bretta is betta
5. Dcalnan - happy with anything
6. Tommy
7. BrewDorg - on for anything but Nogne 100 clone sounds good
8. Bzfeale80 - happy with anything
I don't know what this is about at all. Can some kind soul explain? Thanks!
200l Barrel on the way.
10 lads brew 20l each.
Age in the barrel.
Each gets 20l or so back.
Everyone still up for this? I think we agreed at the last meet to go with the barleywine as per Eoin's receipe and have the sour/Brett discussion for the next brew. We have eight, a friend of mine is also interested, so just need one more. Will we make plans and drive on - if we get one more great, if not one of us can brew twice.
Sounds good, I'm still up for it.
Yep.
Need Recipe and Date.
LE had a recipe further up the thread.
Still on for this if ye'll have me :-*
Gotcha.
Date next.
Just put the Barleywine receipe into Beersmith. What efficiency did you use Eoin? I usually get about 65-66% for high abv brews and that receipe only gets me to about 7.3% - Ill probably whack up my grain input to get the 9.3% as we would definitely need that.
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i have it on 75% efficiency
22.5liters @ 9.8%
That explains it. 75% is good going , wouldnt get anywhere near that on my setup.
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I've never done big beers so I've no idea what I would get.
Beersmith file for anyone who wants it. Does the below look ok?
OG: 1.093
FG: 1.022
ABV%: 9.4%
IBU: 114
EBC: 40
Boil length: 60 mins
Mash temp: 67ºC
This recipe has a 90 min boil, means more bittering from 90min hops.
The tradeoff is extra time and gas.
Very similar to Eoins.
Borrowed from here...
http://www.homebrewtalk.com/showthread.php?t=178182
OG: 1.097
FG: 1.018
SRM: 17.5
IBU: 100
90min boil
8.8kg Thom Fawcett Maris Otter
1kg Wheat Malt
200g Chocolate Malt
Hops
48g 13%AA Chinook 90min
60.6g 10.5%AA Centennial 15min
30.3g 15% Colombus 0min
30.3g 13%AA Chinook Dry hopped
Mash at 145F / 63C for 60min, then 161F / 72C for 15min
WLP007 Dry English Ale Yeast
Ferment at 68F / 20C. Ramp it up to complete fermentation.
ANother one...
https://www.brewtoad.com/recipes/nogne-o-100-clone
Nice one John. I think the 63deg mash is the way to go, want to increase the fermentability as much as possible.
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Cheers John. Agreed on mash too. It's still going to finish high, even with a low mash.
So what sort of timeline are we thinking? When is everyone brewing and how long are we conditioning before it goes into the barrel?
That would me Dr. H's call.
Whatever date is picked won't suit everyone, that said, barrel may need topup so staggered brews are not an issue.
Tentatively - July 16th? (I'm travelling for the following 3 weeks :( )
WLP007 suggested above will need a starter.
S-04 is close, 2 packets min.
What we each use does not have to be an exact match, It will be blended in the barrel.
The one thing to watch out for is contamination - be brave and stand down if it is not working out.
Would that be the 16th as the date to fill the barrel John? That would be fine with me. If we need to push it back because of people not being able to brew I can always pick up batches from everyone and only fill when we have enough.
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Yep, to fill.
Just firing it out there, but your call.
I put out an APB on Rebel Brewers Whatsapp for lads not paying attention here.
Also, I know you're in Riverstick, you mentioned a shed in a field and you drive a 4x4
Do we need to bring Wellies ansd shotguns to get to the barrel?
(http://firewoodhoardersclub.com/forums/data/attachments/67/67387-84b229503ba2c62739f25f37fbc4bb95.jpg)
Only if you want to fit in! The setup is pretty agricultural ok, not half as nice as Garrys place - it is literally a shed in a field with a gravel drive down, so therell be difficulty in parking more than a couple of cars. So I could pick up batches from folks in town to save the trip out. Or the dropoff could be combined with a trip to Kinsale to see Sam less than 10mins down the road?
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I can hear the banjos already.
Well as a Mayoman I have to admit - you can take a man from the bog....
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I'll need to put in an order for supplies, plus im getting the free minch wheat malt from brewcon. Forgot to claim the HBW offer, i was going to suggest bulk buying the hops from the homebrew co, tieing down the hops would help.
Are we fixed on WLP007 or S-04 for the yeast? Havent had great experiences with S-04 but happy to go with the consensus.
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We're shy a few bodies here.
Ideally we would need to see about 12 to allow for fallers/topups.
Quote from: Dr Horrible on June 13, 2017, 01:50:44 PM
Are we fixed on WLP007 or S-04 for the yeast? Havent had great experiences with S-04 but happy to go with the consensus.
WLP007 is dry, it attenuates up to 80%, S-04 (yuck) 75% only and I'd say that would be with plenty of rousing.
http://www.whitelabs.com/yeast-bank/wlp007-dry-english-ale-yeast
http://www.fermentis.com/wp-content/uploads/2012/02/SFA_S04.pdf
Don't think we're really looking for esters here either - the likes of Stone use WLP007 and I don't recall Nogne O 100 having much in the way of ester character (more a malt/hop bomb.)
Just listened to the can you brew it episode with this beer. The brewer really emphasised maximising attenuation, so I think 007 is important.
I thought WLP007 and S04 were liquid and dry versions of the same yeast, didnt realise there was such a difference in performance. Ive no problem using WLP007 but we need to have a dry yeast option as well. If dry and neutral is the aim, would US05 be suitable?
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Or notty?
Interestingly...
Even though the label says "Barley Wine" in the States, the brewery usually says it's brewed to be an IIPA. The American label was supposedly a glitch. In Europe it's sold as an IIPA. But to save the admin crew some time dealing with user feedback, it's listed as a Barley Wine.
From here...
https://www.ratebeer.com/beer/nogne-o-100-batch-100/41915/
Quote from: johnrm on June 14, 2017, 05:24:21 PM
Interestingly...
Even though the label says "Barley Wine" in the States, the brewery usually says it's brewed to be an IIPA. The American label was supposedly a glitch. In Europe it's sold as an IIPA. But to save the admin crew some time dealing with user feedback, it's listed as a Barley Wine.
From here...
https://www.ratebeer.com/beer/nogne-o-100-batch-100/41915/
I thought it was an American barleywine when I had it. Definitely not an IIPA / DIPA (to my palate at least anyway).
Quote from: dcalnan on June 14, 2017, 02:42:06 PM
Or notty?
That's what I thought. Or Mangrove Jacks workhorse (although you might need 3 packs+)
Anyone interested in ordering some of the ingredients together? DCalnan mentioned hops, maybe some of the speciality malts, yeast as well?
Look at Beoir#1, it started out as DIPA, aged to a nice barley wine
Quote from: johnrm on June 14, 2017, 09:53:01 PM
Look at Beoir#1, it started out as DIPA, aged to a nice barley wine
That reminds me, must crack a bottle open soon.
I've a €50 voucher I'd be happy to use for group ingredients. Unfortunately the delivery would be next week at this stage.
I'm in so...
1. Johnrm - Something Big, Something Bold
2. LordEoin - Nogne 100 clone
3. mr hoppy - same again :D
4. Dr. Horrible - Bretta is betta
5. Dcalnan - happy with anything
6. Tommy
7. BrewDorg - on for anything but Nogne 100 clone sounds good
8. Bzfeale80 - happy with anything
9. Cambrinus - Nogne 100 clone is good
Is there any date set for this?
Sort of busy at work so I need to plan this a little....
-F
We had said the weekend of the 15/16 July for filling the barrel, but seem to be getting the feedback that that's a bit too short notice. I may not be free the weekend of the 22nd, so I would propose the weekend of the 29/30th July (the weekend before the August bank holiday) for filling the barrel. I don't think any batches need to be conditioned beforehand, I'm assuming that if you mix batches with different yeasts and attenuations together there's going to be some secondary fermentation going on, so I'll drill out the barrel bung and fit an airlock, so you could possibly even brew the weekend beforehand if absolutely necessary.
I can do that.
Nogne 100 clone.
Assuming 200l Barrel...
1. Johnrm - 20l
2. LordEoin - 20l
3. mr hoppy - 20l
4. Dr. Horrible - 20l
5. Dcalnan - 20l
6. Tommy - 20l
7. BrewDorg - 20l
8. Bzfeale80 - 20l
9. Cambrinus - 20l
We're still shy 1 body but 20l could be anything up to 23l so we should be good.
Will we need to topup? The Barrel may be thirsty.
I thought drh said he ha someone local interested?
Nogne 100 clone.
Assuming 200l Barrel...
1. Johnrm - 20l
2. LordEoin - 20l
3. mr hoppy - 20l
4. Dr. Horrible - 20l
5. Dcalnan - 20l
6. Tommy - 20l
7. BrewDorg - 20l
8. Bzfeale80 - 20l
9. Cambrinus - 20l
10. Dr. H's buddy
Nogne 100 clone.
Assuming 200l Barrel...
1. Johnrm - 20l
2. LordEoin - 20l
3. mr hoppy - 20l
4. Dr. Horrible - 20l
5. Dcalnan - 20l
6. Tommy - 20l
7. BrewDorg - 20l
8. Bzfeale80 - 20l
9. Cambrinus - 20l
10. Alan - 10L
That gives us 190L. My buddy Alan is seeing if there's any more interest with some other brewers he knows, but unless they commit we need to be looking to brew 22/23L each to be sure. I'd advise everyone have some malt extract spare to throw into the boil just in case so we can make sure we hit volumes and gravity reasonably - we want to make sure we're over 9% or so to avoid having another infected barrel!
As regards topping up, we'll see how we get on with volumes. I might add my batch last and if there's any left over, I'll keg it up and add it to the barrel whenever required. Do I remember something about Garry topping up with cans of something or other?
Just remember to brew to ~22liters as there'll be waste, spillage, trub, etc.
It'd be best to have all beers crashed and moved to secondary off the trub before transport to the barrel.
Is there a preference on yeast yet? S-04, Notty, WLP007 or either?
I'd say notty, wlp007
Will crack one off this weekend.
Just ordered some WLP007 last night together with some sachets of Notty in case something goes wrong with the starter (not that that has ever happened!). Really wouldn't trust S-04 on a beer that big, think it would drop out early and leave something undrinkably sweet.
Quote from: Dr Horrible on June 16, 2017, 11:09:14 AM
Just ordered some WLP007 last night together with some sachets of Notty in case something goes wrong with the starter (not that that has ever happened!). Really wouldn't trust S-04 on a beer that big, think it would drop out early and leave something undrinkably sweet.
I've used US-04 lately for a wee heavy started 1.100 and finished down at 1.024 so I wouldn't have any fear of it finishing up too early. It does flocculate really well and there's no need for cold crashing. You would need 2-3 weeks fermentation time though.
i thought s-04 tended to shit itself around 9%.
probably why your FG is so high.
I see carbonation problems for that beer.
if people are so adamant to substitute important parts of the recipe like yeast, I wonder what other cut corners will end up affecting everyone else's share.
I'll do same. S-04 won't cut it I'd say.
Nice big starter with WLP007
Quote from: LordEoin on June 16, 2017, 12:44:00 PM
I wonder what other cut corners will end up affecting everyone else's share.
Quite, I hope people have plans in place to avoid infection considering the warm weather.
Oh f.off Eoin, I'll buy fresh hops this time then :)
I was thinking just filling a fermenter with this
(https://res.cloudinary.com/ratebeer/image/upload/w_250,c_limit/beer_289089.jpg)
Can't beat quality.
Should I bother pouring it out of the cans into the barrel? Someone else do that for me, right?
I think I might be picking up on a slight lack of love for S-04 here! Ok, so that's WLP007 with a big starter as the primary option and Notty as the last minute, feck-it-theres-a-fruit-fly-in-my-starter option (probably two packs).
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Fair to say efficiency can be lower on big brews so keep some DME handy.
Quote from: mr hoppy on March 24, 2017, 09:15:24 PM
When would you dry hop? Before, during or after?
Dry hop in primary. AFAIK Nogne warehouse condition in the bottle for 6 months before shipping. All we're doing different is conditioning in a barrel and carbonating afterwards.
I'm gonna make a quick shout-out again though, because it's killing my mind...
If everyone can rack off the trub for transport and filling it would be great. We don't want 10 liters of yeast rotting in the bottom of the barrel.
In a commercial setting, the solids would settle out in one big lot, but with 10 of us sloshing 20liters around we're going to inevitably have an excess of shite making its way to the barrel no matter how careful we are.
But at the same time, if you're not equipped to do that at the risk or oxidization, be super gentle with it and avoid knocking murk back into the beer.
Brewed this today, all went to plan. Groundwater was too warm to bring to pitching temp, so it's in my chamber waiting on a big pitch of 007 :)
Thought it might be an idea to get a bit of a list going to keep track of who has brewed as I know there's been some activity.
1. Johnrm - 20l
2. LordEoin - 20l
3. mr hoppy - 19 litres 1098
4. Dr. Horrible - 20l
5. Dcalnan - 20l
6. Tommy - 20l
7. BrewDorg - 20l
8. Bzfeale80 - 20l
9. Cambrinus - 20l
10. Alan - 10L
@Mr. H, not sure Champagne yeast is a good idea.
I saw mention of that, maybe on whatsapp?
That stuff will pull the whole barrel down to 0.
Unless you're going to pasteurise.
The WLP007 has ripped my wort down to 1.016 in 4 days. Absolute beast of a yeast
Its amazing what 30C will do to a yeast :)
What was your OG?
OG was 1.092. I double checked my BS session and it was actually 1.018 after 4 days. All at 19.5C in case ye're worried :)
Quote from: johnrm on June 30, 2017, 10:54:49 AM
@Mr. H, not sure Champagne yeast is a good idea.
I saw mention of that, maybe on whatsapp?
That stuff will pull the whole barrel down to 0.
Unless you're going to pasteurise.
Yeah, I'll give it a miss. The internet consensus isn't exactly favourable. I can use it on the cider come November. Funny thing is that Ray Daniels suggest it in Designing Great Beers and say that attenuation wasn't any lower for beers that used champagne yeast to finish attenuation from his sample. My brew will crap out around 1030 OG (9% starting from 1098.) I could throw something else in but it mightn't be any harm to get a bit of C02 going in the barrel either.
In other news, this was by far the biggest brew I've done on my system in terms of weight of grain (9.3kg). The next biggest was a 6.5kg black IPA I did a few times. Quite an adventure. I had to do two decoctions to get it over the line with my non HERMS/RIMS system. Fun times!
Will brew mine on Sunday. Hope all goes according plan. 3l WLP007 starter is ready to go.
What efficiency are you getting with that 9.3kg Mr. H? That's goo going. I had to do a polygyle/double mash because my all-in-one is too small for 10kg.
Gravity is down to 1.015 and clearing nicely. 1.092 -> 1.015 is 10.2% so a bit stronger than needed..
I got 69% efficiency on 19 litres but it was a major pain. I used a big mash tun I don't usually use and it didn't heat up properly and I had to do a decoction to get it to 63C. Then the bazooka came loose and I had to transfer to another mash tun.
At this point the mash had cooled down and I ended up putting in almost all my sparge water in along with plenty of oat hulls to try and get in going again.
Even then, and after using a pump and putting the tun a couple of feet above the boil pot I had no luck getting it hot enough to run off properly until I did another decoction.
I was tired and relieved when I had the boil pot filled! But I've had my limits stretched and I might have a go at another big beer before too long.
Like I said I'm not going to use the champagne yeast. But at the same time I'm kind of puzzled by the internet commentary that it'll dry your beer out too much. I thought champagne yeast couldn't consume complex sugars and as the FG in beer is due to complex limit dextrins I don't see how it's going to consume them and dry a beer out. It doesn't make sense.
On the other hand I see here that champagne yeast is a killer yeast that will kill off your beer yeast within 12 hours. That wouldn't be a good thing either!
http://loveofalpha.blogspot.ie/2012/08/wine-yeast-mythbusting.html
All-in-one is limited for Big beers all right.
My options are
Split Mash on BM 20l (4.5kg+4.5kg)
or
Old school Mash tun, sparge and Boil in BM
I'm tending toward BM as I always had trouble maintaining temp in MT.
I was considering a hybrid brew.
(http://i126.photobucket.com/albums/p110/kitfit/Hybrid.jpg) (http://s126.photobucket.com/user/kitfit/media/Hybrid.jpg.html)
If you have a second mash tun then that seems like the best way to go. Was considering buying a cooler for bigger brews. My process at the moment is.
1. Mash half the grain bill at 2.7L/kg for 45 mins
2. Pull the grain, sparge back up to initial strike volume and heat to strike temp
3. Mash the second half of the grain in the wort produced by the first mash.
4. Sparge up to pre boil volume.
I've used this method successfully 3 times now. Efficiency drops to 65% and brew day is around an hour longer, but worth it imo
Quote from: mr hoppy on July 01, 2017, 01:42:18 PM
Like I said I'm not going to use the champagne yeast. But at the same time I'm kind of puzzled by the internet commentary that it'll dry your beer out too much. I thought champagne yeast couldn't consume complex sugars and as the FG in beer is due to complex limit dextrins I don't see how it's going to consume them and dry a beer out. It doesn't make sense.
On the other hand I see here that champagne yeast is a killer yeast that will kill off your beer yeast within 12 hours. That wouldn't be a good thing either!
http://loveofalpha.blogspot.ie/2012/08/wine-yeast-mythbusting.html
I did an Imperial stout a while back with both wine and beer yeast. Took a demijohn of the wort for the wine yeast and did the main batch with Notty. The wine batch finished at about 1.035 and the beer at 1.022. Blended them both in a keg and left them sit. Thought the wine yeast would kill the beer yeast and that would be that. But something happened between the two and it went on fermenting, ended up with a very foamy keg! Beer turned out lovely though.
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Interesting, although it seems not all wine yeasts are competitive.
1. Johnrm - 20l
2. LordEoin - 20l
3. mr hoppy - 19 litres 1098
4. Dr. Horrible - 20l
5. Dcalnan - 20l
6. Tommy - 20l
7. BrewDorg - 20l
8. Bzfeale80 - 20l 1096
9. Cambrinus - 20l
10. Alan - 10L
1. Johnrm - 20l
2. LordEoin - 20l
3. mr hoppy - 19 litres 1098
4. Dr. Horrible - 20l
5. Dcalnan - 20l
6. Tommy - 20l
7. BrewDorg - 20L 1092
8. Bzfeale80 - 20l 1096
9. Cambrinus - 20l
10. Alan - 10L
1. Johnrm - 20l
2. LordEoin - 20l
3. mr hoppy - 19 litres 1098
4. Dr. Horrible - 20l
5. Dcalnan - 20l
6. Tommy - 18l 1090
7. BrewDorg - 20L 1092
8. Bzfeale80 - 20l 1096
9. Cambrinus - 20l
10. Alan - 10L
1. Johnrm - 20l
2. LordEoin - 20l
3. mr hoppy - 19 litres 1098
4. Dr. Horrible - 20l
5. Dcalnan - 20l
6. Tommy - 18l 1090
7. BrewDorg - 20L 1092
8. Bzfeale80 - 20l 1096
9. Cambrinus - 22l 1094
10. Alan - 10L
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4. Dr. Horrible - 20l
5. Dcalnan - 20l
6. Tommy - 18l 1090
7. BrewDorg - 20L 1092
8. Bzfeale80 - 20l, 1096, workhorse
9. Cambrinus - 22l 1094
10. Alan - 10L
ToTAL: 189liters
Brewed to date: 139liters
What size is the barrel?
200l I believe.
Not happy with mine.
Waaay too much break.
Going to rebrew over the coming days in 36l Cooler.
Similar problem planning to do a second brew to make up volume and crash cool this one.
Thought I'd confirm the barrel volume. It's about 201-202L (see picture-53 US gallons) Thought the volume said 63Gal initially and had a bit of a fright but apparently all bourbon barrels are 53L by law. Volume may vary a bit according to the shape of the barrel.(https://uploads.tapatalk-cdn.com/20170704/604bd23f8f896665ef07c3840a11f746.jpg)
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My batch pushed off the Lid yesterday so I put on a Blow-off.
FV had shit the bed last night. ???
Cleaned up.
Shit the bed again this AM :'(
Was that with WLP007?
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my wlp007 behaved perfectly with about 4inches of foam reducing slowly after about 4 days
This was the first discovery...
(https://uploads.tapatalk-cdn.com/20170705/0919bab65587a8a9febfe4c3a2c705ff.jpg)
WLP007 with 3l starter.
20l beer, 13l foam :(
Same here. Seems to be happily fermenting at 18C with a few inches of krausen.
Over the next few days I'll let the temperature rise slowly to 20C to finish.
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4.Dr. Horrible - 23l, 1098, WLP007
5. Dcalnan - 20l
6. Tommy - 18l 1090
7. BrewDorg - 20L 1092
8. Bzfeale80 - 20l, 1096, workhorse
9. Cambrinus - 22l 1094
10. Alan - 10L
T89AL: 192liters
Brewed to date: 162liters
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4.Dr. Horrible - 23l, 1098, WLP007
5. Dcalnan - 21L 1097
6. Tommy - 18l 1090
7. BrewDorg - 20L 1092
8. Bzfeale80 - 20l, 1096, workhorse
9. Cambrinus - 22l 1094
10. Alan - 10L
T89AL: 192liters
Brewed to date: 183liters
This wa s a b*tch if a brewday for me.
2 days in, I had something that smelled awesone as if spilled out of my fermenter all over my fridge!
I am planning a repeat of this beer for topup, unfortunately holidays and 'doing the garden' are getting in the way.
I will hopefully have an additional 20l.
A bitch for me as well, eager to get back home to check my temp control is working. Talked to Alan (who is due to brew 10l) and he won't be able to brew for another two weeks which could delay our filling date. If you could brew again John that would be the business.
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Adding yeast used to the list.
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4.Dr. Horrible - 23l, 1098, WLP007
5. Dcalnan - 21L 1097
6. Tommy - 18l 1090
7. BrewDorg - 20L 1092
8. Bzfeale80 - 20l, 1096, workhorse
9. Cambrinus - 22l 1094, WLP007
10. Alan - 10L
T89AL: 192liters
Brewed to date: 183liters
Would it be OK to transport mine in a corny keg to the barrel? Would make the drive easier from the marble city, but understand if that makes it more difficult to transfer.
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4.Dr. Horrible - 23l, 1098, WLP007
5. Dcalnan - 21L 1097
6. Tommy - 18l 1090
7. BrewDorg - 20L 1092, WLP007
8. Bzfeale80 - 20l, 1096, workhorse
9. Cambrinus - 22l 1094, WLP007
10. Alan - 10L
T89AL: 192liters
Brewed to date: 183liters
I think it was the plan to transport in corny kegs, can pressure transfer them to the barrel, plus easier to manage. It will be an issue for those who brewed over 19l but with trub and wanting clean beer going into the barrel leaving some behind in the fermenter might be good.
checked mine tonight. It's finished out at 1.014, putting it at 10.4%
Everything about it is excessive and balanced. super hoppy, super strong.
An explosion of flavor. It'll be fantastic after a few months.
Quote from: dcalnan on July 11, 2017, 06:15:57 PM
I think it was the plan to transport in corny kegs, can pressure transfer them to the barrel, plus easier to manage. It will be an issue for those who brewed over 19l but with trub and wanting clean beer going into the barrel leaving some behind in the fermenter might be good.
Assuming one has a corny keg.....
Once dry hopping is complete I was going to transfer to a carboy and hold until 'filling ' day.
Perfect, corny keg suits me. Must update my volume to 19L. Mine is the same LE, extreme flavour in all aspects. Very boozy but I think it's going to age lovely.
I can see where transporting in a corny keg makes sense, but it will leave us a bit short volume wise. 9 x 19 gives us 171L, so if John brews again (no pressure John!) and I can get Alan moving to brew his 10L then that leaves us with just the bare 200L which, depending on the exact volume of the barrel may leave us 2 or 3L short. We'll probably be ok because we won't all have to use cornies (after all I only need to transfer my batch about 10ft) but could I suggest that anyone transferring to a corny transfer the last bits of their batch into bottles? (not carbonated, just flat) That would give me beer to top up the barrel with over the aging period, and would also let everyone sample the different batches when we fill which would be interesting.
I was thinking about the bottles, I've a few 750ml plastic ones I've never used so anything over the keg I'll put in them.
Quote from: dcalnan on July 13, 2017, 05:26:13 PM
I was thinking about the bottles, I've a few 750ml plastic ones I've never used so anything over the keg I'll put in them.
Plastic bottles are a great idea. That way for part full bottles you can squeeze them to get the air out and seal them.
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Mine finished at 1020, putting it at 9,74%
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096 - 1.014, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4.Dr. Horrible - 23l, 1098, WLP007
5. Dcalnan - 21L 1097
6. Tommy - 18l 1090
7. BrewDorg - 20L 1092, WLP007
8. Bzfeale80 - 20l, 1096, workhorse
9. Cambrinus - 22,l 1094 - 1020, WLP007
10. Alan - 10L
T89AL: 192liters
Brewed to date: 183liters
I just checked my gravity readings and it seems to have finished a bit high in comparison to the recipe given earlier in the topic
24/6 - 1.096 @ 22.5 (yeast pitched) 3 * workhorse
1/7 - 1.028 @ 19, 19/7 1.027 @ 21.5
By my calculation this works out at 9.0% abv
Like Johrm I had a lot of foaming in the initial stage for first 2/3 days after which it calmed down. I have yet to add the dry hops or cold crash the fermenter. I'm using an stc controller set at 20C to control the temperature of a converted shop fridge and without any heater belt. Is there anything I could do to eek out a few extra gravity points? This is my first attempt at an all grain beer
Mines currently at 1.024 after 10 days down from 1.097, but I'm raising the temperature up to 20°C, over the next few days and see if it drops more, but I think the main thing is that it's stable going into the barrel. There'll be a bit of secondary fermentation no matter what we do in the barrel. But with everyone mixing their contributions it'll all level out at maybe 9.6% ish. But it's tasting mighty so far.
Kegged this tonight. Holy moly, cannot wait for it to be finished already, savage tasting beer. Tried to collect an extra litre in a growler but after I stopped the flow into the keg, all the crap at the bottom was disturbed so couldn't get a clear bottle. Had the biggest yeast cake of any beer I've ever brewed too.
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096 - 1.014, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4.Dr. Horrible - 23l, 1098, WLP007
5. Dcalnan - 21L 1097
6. Tommy - 18l 1090
7. BrewDorg - 19L, 1.092 - 1.015, WLP007
8. Bzfeale80 - 20l, 1096, workhorse
9. Cambrinus - 22,l 1094 - 1020, WLP007
10. Alan - 10L
T89AL: 192liters
Brewed to date: 182liters
Transferred my batch to secondary tonight. Finished out at 1.021 from 1.098 so just above the 10%. Lovely beer, thoroughly enjoyed finishing the sample jar, which is always a good sign. Lost a few litres to yeast and trub though, ended up with about 20-21L
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096 - 1.014, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4.Dr. Horrible - 21l, 1098-1.021, WLP007
5. Dcalnan - 21L 1097
6. Tommy - 18l 1090
7. BrewDorg - 19L, 1.092 - 1.015, WLP007
8. Bzfeale80 - 20l, 1096, workhorse
9. Cambrinus - 22,l 1094 - 1020, WLP007
10. Alan - 10L
TOTAL: 190liters
Brewed to date: 180liters
I transferred mine Sunday, and it finished at 1.020 roughly 20L. 2nd batch is 13L at 1.098.
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096 - 1.014, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4.Dr. Horrible - 21l, 1098-1.021, WLP007
5. Dcalnan - 20L 1097-1.020 wlp007 13L 1.098
6. Tommy - 18l 1090
7. BrewDorg - 19L, 1.092 - 1.015, WLP007
8. Bzfeale80 - 20l, 1096, workhorse
9. Cambrinus - 22,l 1094 - 1020, WLP007
10. Alan - 10L
TOTAL: 202liters
Brewed to date: 192liters
1. Johnrm - 20l, 1.096
2. LordEoin - 20l, 1.096 - 1.014, WLP007
3. Mr Hoppy - 19 litres, 1098, workhorse
4.Dr. Horrible - 21l, 1098-1.021, WLP007
5. Dcalnan - 20L 1097-1.020 wlp007 13L 1.098
6. Tommy - 18l 1090 - 1.014, Nottingham
7. BrewDorg - 19L, 1.092 - 1.015, WLP007
8. Bzfeale80 - 20l, 1096 - 1.027, workhorse
9. Cambrinus - 22,l 1094 - 1020, WLP007
10. Alan - 10L
TOTAL: 202liters
Brewed to date: 192liters
01. Johnrm - 20l, 1.096 - 1.022, yeast
02. LordEoin - 20l, 1.096 - 1.014, WLP007
03. Mr Hoppy - 19l, 1.098 - 1.xxx, workhorse
04. Dr. Horrible - 21l, 1.098 - 1.021, WLP007
05. Dcalnan - 20l, 1.097 - 1.020 wlp007
06. Dcalnan - 13l, 1.098 - 1.xxx, wlp007
07. Tommy - 18l, 1.090 - 1.014, Nottingham
08. BrewDorg - 19l, 1.092 - 1.015, WLP007
09. Bzfeale80 - 20l, 1.096 - 1.027, workhorse
10. Cambrinus - 22l, 1.094 - 1.020, WLP007
11. Alan - 10l, 1.*** - 1.***, yeast
TOTAL: - 202l, 1.095 - 1.xxx, (WLP007, M10 workhorse, Nottingham)
That's a lot of barley ;D
Alan brewed his 10-12L yesterday, all numbers on target. So are we all ok to do the fill tomorrow? I'm around all day tomorrow if you want to pick a time that suits. Not around for the long weekend if there's an issue so next time to fill would be 11/12/13th August if this weekend doesn't suit.
01. Johnrm - 18l, 1.096 - 1.022, WLP007
02. LordEoin - 20l, 1.096 - 1.014, WLP007
03. Mr Hoppy - 19l, 1.098 - 1.xxx, workhorse
04. Dr. Horrible - 21l, 1.098 - 1.021, WLP007
05. Dcalnan - 20l, 1.097 - 1.020 wlp007
06. Dcalnan - 13l, 1.098 - 1.xxx, wlp007
07. Tommy - 18l, 1.090 - 1.014, Nottingham
08. BrewDorg - 19l, 1.092 - 1.015, WLP007
09. Bzfeale80 - 20l, 1.096 - 1.027, workhorse
10. Cambrinus - 22l, 1.094 - 1.020, WLP007
11. Alan - 10l, 1.*** - 1.***, yeast
TOTAL: - 200l, 1.095 - 1.xxx, (WLP007, M10 workhorse, Nottingham)
Updating this, my batch is about 18l
I am out of the country for a bit so giving mine to Daire tomorrow.
I have a 19l batch of Hardcore IPA clone which I am donating for topup.
Not a perfect match but better than using water!
Nice one John - I reckon we'll be needing the top-up. Everyone's volume is less than expected - seems to mostly be due to massive yeast cakes. I'll get yours off Daire next week, off work myself this week.
No bother - was planning on redoing the Nogne 0 100 but did not get time.
The barrel brew tastes really good without going anywhere near a barrel!
I'm actually getting a bit nervous about the barrel filling - got a lot of nice batches of beer here, don't want to screw them up. Going to dump the metabisulphite soln just before I fill, flush with a lot of water to get the crap out of it (there was a bit in it when I got it but not sure if I got it all out) and maybe do a final rinse with Starsan. Will then purge with CO2 for a while and start the transfers. Kegs will be easy, have a beer line for that so just transfer at a low pressure but want to be careful with the other containers. Made a frame today for syphoning the carboys into the barrel, will test with the smaller batches first - want to be sure before I transfer Frans's glass carboy!
Is there a date set for this yet? I'll plan a trip home for that day. And a location too?
@Brewdorg I think some of brewers dropped their kegs to Jason at the weekend. A message went out on the Rebel City Brewers WhatsApp group. Some of us still need to deliver the remaining kegs. I think the filling of barrel will be mid August. Jason is on holiday at the moment. I may need to arrange to leave my batch with Daire.
Pm Johnrm if you want to be added on WhatsApp group
afaik the filling will be as soon as the remaining batches are delivered to the barrel. hint hint.
Ok cool, not in the whatsapp so didn't get the message. Any idea when Jason is back? And where will I drop it off to him? Will be able to get it down asap then
Not going to be back at work until the middle of next week. If you want to drop off your keg before that, maybe have a word with Daire - we work together so easy enough to collect from him. If next week suits I can meet you in town after work some time if that suits.
Yeah I can hold on to them, I have Johns now. I work in little island and living in Glasheen so I'm able to collect them easily.
Sound lads. Midleton is home for me so could meet you in little island handy Daire. I'll get in touch before the week is out
Cheers for picking up my keg Daire. Now we wait
Do you think the barrel filling will be this weekend, I'll be around to help out if it is.
I could be around too.
I thought you were off forming the southern Spain branch of the NHC.
I'm back at work tomorrow Daire, if you want to bring the kegs in. How many do you have?
I've 5 kegs, and Bzfeale80 is planning on dropping his to me Friday.
Southern Portugal, NHC Algarve.
Mick is working on NHC Estremadura.
Back now.
Mostly Sagres, wasn't a beer holiday.
Weekend plans may change, I may have to travel up the country.
So barrel filling is 2pm this sunday, I'll be driving down if anyone wants a lift from the city to help out.
Enjoyable afternoon at Jason's. Thanks for having us.
Barrel nearly full. I believe John will brew again (!) a batch to account for missing volume.
As for now the barrel is purged with CO2, all looking good.
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It was great having a few of ye over, wouldn't have been able to do it without your help. That barrel is difficult to fill! Hopefully another batch will do it, otherwise we might have to resort to addiing water or something.
Best not add water IMO
It was very interesting to sample each batch of beer before we filled. Although obviously they were all broadly similar (and all really nice), there were a lot of small differences between all of them - bitterness, body and various flavours, even from the batches which used the same yeast. Makes you wonder is it the differences in everyone's equipment and setup that gives the different characteristics or more to do with the malt suppliers being used?
I used MCI Ale malt myself but couldn't tell you the suppliers for the wheat and the chocolate malt as they generally come in from HBC or HBW in plastic bags.
Water profiles with differing sulphate to chloride ratio's can have a big impact on perceived bitterness, there could be some substituting going on with malts, different seasons selection of hops and suppliers can influence it too.
and different fermentation temperatures etc
I could do another batch if it helps.
I could even syphon off the hops. :P
It would be great if you could - we could definitely get another batch in there.
I had threatened another batch but this got away from me for a number of reasons.
I was thinking of doing something quick next weekend, maybe an extract/partial mash but for Mayo reasons will be busy next weekend gettingmy blood pressure good and high.
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Finally filled the barrel today. Took about 12-13l so have about 5-6l left for topping up that I'd better transfer to a smaller container if I want to keep it. As suggested by John I took a sample from the barrel before transferring to taste and the oak character is pretty strong already.
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Seeing as the oak may creep up over time do we remove 20, add 20 a couple of times to balance it over time and get the most out of it?
Interesting idea, might work better than group brews. I'll bottle a sample and bring to the next meeting and we can taste it and talk about it.
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Enjoyable meeting last night. So, after tasting the sample I take it we're all good with leaving the beer in the barrel for the full six months?
I might pull another sample around Christmas but give it four or five weeks to carbonate this time (If it carbonates at all) and see what it's like then.
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I think that sounds good.
Interestingly, the barrel character is prominent at this point.
Maybe see how this changes by next sampling and make a call on whether we leave it full term.
After all it's not a sour.
yet... ;D
I think its a question of balancing the bugs.
Should we move it out as soon as we feel that the yeast has done its thing?
If the yeast has faded then it will not fight any nasties.
Also, there will be some oxidation over time.
If the yeast is viable enough to carb at this point that might be our indicator.
Just because we said 6 months does not mean it has to be 6 months.
Yeast is definitely still active, airlock is busy every warm day. I think that bottle we tasted just needed another 2 or 3 weeks to carbonate properly. If we meet again before Christmas I might take a sample just before and borrow your bottle carbonation system John, that would give us more instant feedback on how the beer is doing.
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The fact that the beer is 10% abv will help with bugs. Remember, there were no problems with the first barrel until the lager which was relatively low abv. Also, oxidation in a full wooden barrel, particularly a bigger one won't be significant over 6 months and should be fairly benign. I'm also not sure that it's necessarily going to be the best way of managing the oak flavour. My vague recollection is that it might be cyclical how strong it is.
So, will we have a meeting before Christmas?
Lets start a new thread.
Currently carbonating a litre of the barrel brew thanks to John's handy little carbonation caps so will have it for sampling for the meet next Friday. Measured the gravity and it's 1.014. Actually tastes a little dry now and quite oaky, I reckon it's good to go but we can discuss at the meet.
So would those that had a taste last night agree that the brew is ready to take out if we want? There was talk of putting another beer in straight away, is that the way we want to go?
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I think it is good to come out, but only to do so once we have another ready to go in.
I'm all ears for the 'mild' that was mentioned - if someone has a recipe kick off a thread Barrel'O'Rebel III
Agreed . Need to have the next barrel beer ready before bottling the current brew. The mild or the previously discussed stout sound good.
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Just trying to summarise the volumes to see where we're at for the second fill:
Mr Hoppy - 21l @ 1.082
johnrm - 39l @ 1.082
LordEoin - 21l @ 1.080
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Mr Hoppy - 21l @ 1.082
johnrm - 39l @ 1.082
LordEoin - 21l @ 1.080
Cambrinus- 23l @ 1.089
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Mr Hoppy - 21l @ 1.082
johnrm - 39l @ 1.082
LordEoin - 21l @ 1.080
Cambrinus- 23l @ 1.089
BrewDorg - 19L @ 1.085
Couldn't resist posting the annual update - mad to see where we were a year ago. So the Courage stout is in, along with the Brett and was busy for about a week before calming down which was probably the different yeasts competing. Will probably take the summer to start seeing a bit of Brett flavour in the beer, going to let this one go for a good long time and see what happens!
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