See this thread:
http://www.nationalhomebrewclub.com/cgi-bin/yabb2/YaBB.pl?num=1363960949/45
Would make an interesting group project where we'd buy between us and fill between us, and leave for 6 months to age etc.
I was going to take one, but realistically I don't have the space to store it in my shed.
It would be nice but space is a big issue for me too. Also, how would you keep it a suitable temperature for extended period.
Any Liffey brewers with a cellar?
Sorry, I don't have the space either.
Folks,
If anyone fancies making a contribution to the South Dublin Brewers barrel, we could use another few participants.
The barrel will be sited in Blackrock, and at the moment we're looking at an Imperial Porter type recipe devised by Rossa, which includes lots of amber, brown and black malts.
Sign-up here:
http://nationalhomebrewclub.com/forum/index.php/topic,2150.0.html
Cheers.
As long as you don't mind a smokey stout :P, I will do a brew for this as well....
1. Tube
2. Dodge
3. CARA
4. Snuff
How many 20Litre brews will this thing hold?
Chalk me down if the date suits
1. Tube
2. Dodge
3. CARA
4. Snuff
5. Lordstilton
ah go on....someone add me on de list
grand I'm easy, I suppose itll have 2 b a strong beer to survive a gud few months?
If ye dont find a celler or suitable store I can offer a full shade lean-to and giv it a drafty corner.
Re temp control, id say being wood itll have gud insulation properties so the beer temp will stay an avg of night & day temp in summer, dat shud b cool enough?
Looks good. I agree that we should do an imperial stout, keeping the recipe simply to the style and allow the barrel to work its magic.
I have said that I can brew 2 batches to help fill it but please if there is others that want to join, I'll reduce my contribution to just 20l. This should be a lovely beer for x-mas time
maybe a kildare brewday can do one and add it if no one else does. It may be an extra novely for our next event. Either way if nessesery I have do exra; I have de capacity
Crystal would be my preferred grain there also, looking good!
wat batch size?
Ive no brown malt but crystal ebc 250
wat yeast and hops?
Grand, im sure we can banter on sat.
When do you need to get brewing? I told Nathan about this today. He has a large mashtun so one of us could do a batch too.
Quote from: Tube on April 22, 2013, 04:07:24 PM
Revised recipe
5.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 57.47 %
1.40 kg Crystal Malt (160 EBC) Grain 16.09 %
0.90 kg Black (Patent) Malt (985.0 EBC) Grain 10.34 %
0.90 kg Roasted Barley (591.0 EBC) Grain 10.34 %
0.50 kg Munich Malt (17.7 EBC) Grain 5.75 %
Est Original Gravity: 1.087 SG
Est Final Gravity: 1.022 SG
Estimated Alcohol by Vol: 8.48 %
The Crystal is dark, so I don't think it'd matter if it wasn't spot on.
Hops, probably anything that bitters enough to give 40 IBU, as 6 months in an imperial stout in a whiskey cask probably won't leave much hop aroma!
Yeast, Notty or equivalent, as per the original.
Recipe looks good. Just to throw my 2 cents in. Doesn't the amount of crystal seem way to high at 1.4kg. Normally a lot of imperial stouts would have up to double of roasted malts like roasted barley with the crystal( where it adds the sweetness) at about 340g?
Since a lot of imperial stouts lack head retention, should there not be something like flaked barley, wheat etc to help especially after it sits in the barrel for 6 months or so?
Hops like the Fuggles or EKG in the recipe look good, or look at a very good bittering hop like Magnum?
I'm happy to go with whatever you all put together. Just have to work on the date that all fermented batches are received
Gents I have about 12 kg of roasted barley and the same in munich if anyone is short of either.
I can drop a few kg around to you one of the nights im in work..let me know when suits..i'm doing sundays to tuesdays at the moment..I'm stuck for some maris if you can spare some
Thanks Tube. 20 l batch better for me to allow others to join.
I normally put Flaked barley in my dry stouts. Wheat was just an example and wouldn't add it either. I'll put the recipe in Beer Smith to check out the parameters.
ill tale a bag of roast barley so we all have simalar ingredients if it can be at B&C,
I have few pks Notty (gervin) 11 grams ( I easily get 2 full brews) at 2.50 each if we all want same yeast may be an idea.
Ill bring a little goody bag of swap shop items, t-balls, dana hops (Magnum cross slovenian), gervin yeast and a few other bis for sale fish tank heater ( new).
Tubs would it b worth asking lads & lassies in general take along unwanted small items and have a swap shop on these meets
Irish pale will do nicely Shane...I'll bring a few kg bags of roast barley to the 8th of may meetup if that suits everyone..if not I should be able to drop into the B+C next week at some stage
Barrel size
http://nationalhomebrewclub.com/forum/index.php/topic,851.msg26599.html#msg26599
Don't panic they are not 240L
Measure twice etc
Just to let you all know. I'd be able to start brew on 2nd May. Fermentation should be finished in a week and a half 13 May.
I think it's very important to transfer to secondary before we meet up to fill Barrel which would be good if its the 18 May. Transfer to secondary would prevent too much turb transferred into barrel.
Would the 18 May suit everyone to meet up or shall we say 25 May?
25th for me, I Think sooner wud b pushing it, I normally ferment primary and secondary. Wont this beer be at least 10 days fermenting? I will have mine in my secondary fermenter sealed 5 gallon drum so it will have a small yeast layer, if necessary I can siphon off under a blanket of c02 a second time and bring clear beer to the wooden barrell
Anyway Ill get it quicker that 25th if thats the general concensus.
I can ferment this sunday although Ill have to pick up some ebc 500 malt unless anyone is bring some surplus to B&C saturday?
I have the rest of stuff I need in stock.
I'd prefer the 25th as a meet up with completed beers as an earliest
This would allow all to get ingredients, brew, ferment fully, transfer to secondary to allow clearing and finally meet up.
For all on the list as potential fillers, we need a response from all to allow everyone to have enough time. It's no good brewing for a non full barrel
The Later the better!
The only issue we still have is that we are to budget for 200L and we are only at 180L?
This may extend our collection day? Thoughts?
Quote from: Dodge on April 26, 2013, 12:16:00 PM
The only issue we still have is that we are to budget for 200L and we are only at 180L?
If you guys are short I'll gladly make up the shortage.
Okay, I am short 500g roast barley and all 450g of flaked barley. Any subs allowed or does anyone have some for swap?
for those of us not involved, how do we get involved. i know it's all grain brews thaat are going into the barrel but would like to help out.
Shane I have 5kg of roasted barley in a bag...what day suits you to drop it around to you..I'm working sunday to tuesday..i'm usually free around 8pm to 10pm...5pm Brew?? what time will you finish at?
John u wanna drop across nxt wknd brew my portion with us?
Just for info:
The recipe is based on an efficiency of about 68%. In my opinion we would want the OG to be the same or higher than the specified in the recipe, not lower.
If the pre boil SG is low, after extraction, add DME to adjust before boil. A lot of people do get lower efficiency when brewing dark beers compared to pale beers. DME is preferred to simple sugar for adjusting.
If using all grain and total grain bill is too much for you mashtun, substituting base malt for DME is fine. ;D
Quote from: Tube on May 02, 2013, 09:29:21 AM
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2. Dodge 2 x 20L
3. CARA 1 x 20L
4. Snuff 1 x 20L
5. Lordstilton 1 x 20L
6. brenmurph 1 x 20L
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
Just a reminder to all that we're filling the barrel on 1st June!
I'm brewing the first batch tomorrow followed by the second batch next week.
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2. Dodge 2 x 20L
3. CARA 1 x 20L
4. Snuff 1 x 20L
5. Lordstilton 1 x 20L
6. brenmurph 1 x 20L
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L
List adjusted
Just a reminder to all that we're filling the barrel on 1st June!
Quote from: Tube on April 24, 2013, 01:56:12 PM
Updated recipe:
6.00 Kg Pale Ale malt
1.00 Kg Roast Barley
0.65 Kg Black (Patent) Malt
0.65 Kg Crystal Malt
0.50 Kg Munich Malt
0.45 Kg Flaked Barley
0.45 Kg Chocolate Malt
40g Magnum @ 60min (50 IBU)
50g Goldings @ 10min (10 IBU)
50g Goldings @ 1 min (1 IBU)
Est Original Gravity: 20.997 Plato/1.087SG
Est Final Gravity: 6.325 Plato/1.025SG
Estimated Alcohol by Vol: 8.4 %
Bitterness: 61 IBUs
Est Color: 221.2 EBC
90 min boil.
Batch size 20.8 Litres
Fuggles in place of Goldings if you don't have Goldings? Also, any bittering hop should do at 60min?
Is this the final, final recipe? Im gathering ingredients tmora.
Quote from: Dodge on May 02, 2013, 05:32:05 PM
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2. Dodge 2 x 20L --- Fri 3rd May --- 1.089 / Next brew 10th May
3. CARA 1 x 20L
4. Snuff 1 x 20L
5. Lordstilton 1 x 20L
6. brenmurph 1 x 20L
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L
List adjusted
Just a reminder to all that we're filling the barrel on 1st June!
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2. Dodge 2 x 20L
3. CARA 1 x 20L
4. Snuff 1 x 20L --- Fri 3rd May --- 1.080
5. Lordstilton 1 x 20L
6. brenmurph 1 x 20L
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L
Had a bit of trouble with so much malt and my efficiency was lower than normal.
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2. Dodge 2 x 20L --- Fri 3rd May --- 1.094/ brew 10th May
3. CARA 1 x 20L
4. Snuff 1 x 20L --- Fri 3rd May --- 1.080
5. Lordstilton 1 x 20L
6. brenmurph 1 x 20L
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L
Forgot to correct my OG. Got better efficiency than expected. My little blue mashtun was full to the brim
Quote from: brenmurph on May 03, 2013, 06:43:44 PM
Quote from: Tube on April 24, 2013, 01:56:12 PM
Updated recipe:
6.00 Kg Pale Ale malt
1.00 Kg Roast Barley
0.65 Kg Black (Patent) Malt
0.65 Kg Crystal Malt
0.50 Kg Munich Malt
0.45 Kg Flaked Barley
0.45 Kg Chocolate Malt
40g Magnum @ 60min (50 IBU)
50g Goldings @ 10min (10 IBU)
50g Goldings @ 1 min (1 IBU)
Est Original Gravity: 20.997 Plato/1.087SG
Est Final Gravity: 6.325 Plato/1.025SG
Estimated Alcohol by Vol: 8.4 %
Bitterness: 61 IBUs
Est Color: 221.2 EBC
90 min boil.
Batch size 20.8 Litres
Fuggles in place of Goldings if you don't have Goldings? Also, any bittering hop should do at 60min?
Is this the final, final recipe? Im gathering ingredients tmora.
Will someone please verify if this is the actual finally agreed recipe?
Hi brenmurph. That's the recipe we are all brewing to
regards Dodge tanx...
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2. Dodge 2 x 20L
3. CARA 1 x 20L --- Sun 5th May ---
4. Snuff 1 x 20L --- Fri 3rd May --- 1.080
5. Lordstilton 1 x 20L
6. brenmurph 1 x 20L
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2. Dodge 2 x 20L --- Fri 3rd May --- 1.094/ brew 10th May
3. CARA 1 x 20L
4. Snuff 1 x 20L --- Fri 3rd May --- 1.080
5. Lordstilton 1 x 20L
6. brenmurph 1 x 20L
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L
I think a pre boil of at least 1.077 would heal the OG of 1.087 at least
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2. Dodge 2 x 20L
3. CARA 1 x 20L --- Sun 5th May ---
4. Snuff 1 x 20L --- Fri 3rd May --- 1.080
5. Lordstilton 1 x 20L --- Sat 4th May ---1.084
6. brenmurph 1 x 20L
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L
dont panic, mine is on the way today, first batch 13 litres goin into boil at 1075 ish.
second batch looking good 30 mins left to mash so I'm on target.
Final numbers later on, B
Recommend using a blow off tube..I had a serious erruption through my airlock...Walls are a right mess
HI Lads mines done now at it all day as I couldnt fit 9kg grain comfortably in my setup ahd to do two mashes
First time to do an alcohol content like that. Worked out grand tho, lovely aroma and a shiny black colour, hoping mine and all yours turns out great.
OG = 1082 just 2 below beersmith estimate
Batch 21 litres
estimated alcohol (beersmith) 8.5%
my brew efficiency at 70% normal result for me. Only had 75 grams EKG so used 23 g willamette instead. Dana (Hallertau Magnum) for bittering to hit the IBU's.
Quote from: Tube on May 06, 2013, 12:25:23 PM
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2. Dodge 2 x 20L --- Fri 3rd May --- 1.094/ brew 10th May
3. CARA 1 x 20L --- Sun 5th May ---
4. Snuff 1 x 20L --- Fri 3rd May --- 1.080
5. Lordstilton 1 x 20L --- Sat 4th May ---1.084
6. brenmurph 1 x 20L --- Sun 5th May --- 1.082
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L --- Sun 5th May --- 1.083
I've never seen a brew so active..is this usually the case with high gravity? After cleaning up a mess yesterday this is what I came home to today
(http://[url=http://www.flickr.com/photos/47654343@N03/8713472661/][img]http://farm9.staticflickr.com/8559/8713472661_937f792c4c.jpg)[/url]
20130506_144734.jpg (http://www.flickr.com/photos/47654343@N03/8713472661/) by lordstilton (http://www.flickr.com/people/47654343@N03/), on Flickr[/img]
Welcome to high gravity brewing ;D
I've had my fair share. Always good to start off fermentation temp low like 18C to try and control the blow off during the primary phase and then slowly ramp up temp to 19-21c
1.082, 21 litres
Brewing second batch on Friday. I'm not going to change my efficiency but let it come high to balance those that seem to struggle.
Holy fuckballs batman
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2A. Dodge 1 x 20L --- Fri 3rd May --- 1.094
2B. Dodge 1 x 20L --- Fri 10th May --- 1.092
3. CARA 1 x 20L --- Tue 7th May --- 1.082
4. Snuff 1 x 20L --- Fri 3rd May --- 1.080
5. Lordstilton 1 x 20L --- Sat 4th May ---1.084
6. brenmurph 1 x 20L --- Sun 5th May --- 1.082
7. Saruman 1 x 20L
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L --- Sun 5th May --- 1.083
update: week in primary, used 10 grams gervin, temp pretty steady 19c ( fluctuation max-min 18-20c)
as usual with my beer Ive transferred to closed secondary vessel under 0.25 lb pressure, foaming settled down now following a busy weeks work by the notty. Gravity now 1026 /7.2%. Anyone object to sealing secondary as I know there was a debate bout this few months back?
Is this normal progress for this type of brew, never done an 8-9% beer before?
Taste very roasty slightly bitter finish very smooth roasty and nutty aroma hint sweetness...
first sip over-roasty but second sip more mellow
aroma ..........can get a little alcohol malt and roast but not loads of hops despite late hops
colour as pic very dark.
Head retention good, pic shows sitting 10 minutes in glass and actual head colour slightly darker
beersmith gives a much browner colour for Imperial
also beersmith describes fruityness, Im not getting a lot...will this devellop or do I need to do anything else re dry hop, warmer / cooler secondary ferment.
Just looking for ideas to perfect and 'standardise' hope to hear some opinions from yis
Sounds good. Mine still chugging away like mad.
I'm using notty at 21C myself. I don't transfer off yeast for a couple weeks usually. Will sample it next week.
Hi imark. Was wonderin re temperature. Does anyone esle ferment a little warmer and is notty likely to add some fruitiness?
Quote from: Tube on May 10, 2013, 06:16:44 PM
Anyone else starting to think Saruman has forgotten? ???
Not forgotten as such, I wasn't able to brew in the end.
If I brew tomorrow, is it too late?
Quote from: brenmurph on May 11, 2013, 04:20:13 PM
Hi imark. Was wonderin re temperature. Does anyone esle ferment a little warmer and is notty likely to add some fruitiness?
There's the trade off between the flavour v attention to consider. Notty has a pretty good attenuation. My concern at the moment is that it'll attenuate down too dry for the style. Yours looks good though.
Quote from: Saruman on May 11, 2013, 05:23:46 PM
Quote from: Tube on May 10, 2013, 06:16:44 PM
Anyone else starting to think Saruman has forgotten? ???
Not forgotten as such, I wasn't able to brew in the end.
If I brew tomorrow, is it too late?
Hi Saruman. It's not too late. I just brewed yesterday
The little thing to remember with big beers is that if you ferment too warm it causes the yeast to produce more fusel alcohols. This will make the beer have a more solventy flavour. That's why it's better to start low and allow the beer to warm say from 18/19c over a couple of days to about 21/22 by the end of the week. Again allowing the beer to ferment fully.
Quote from: Dodge on May 11, 2013, 07:17:39 PM
The little thing to remember with big beers is that if you ferment too warm it causes the yeast to produce more fusel alcohols. This will make the beer have a more solventy flavour. That's why it's better to start low and allow the beer to warm say from 18/19c over a couple of days to about 21/22 by the end of the week. Again allowing the beer to ferment fully.
so after a week at 18c would it b beneficial to secondary at 20 r 21?
Yes that's fine. No problem there. The yeast would of done nearly all it's work by then. Having it a little higher just ensures that the beer ferments out. Dont want to have a beer that didn't ferment out and end up too sweet. I think this is one of the key areas in brewing big beers. Smaller beers you wouldn't need to worry since the yeast wouldn't be working as hard
its down to 1026 at the moment its not very sweet so fermenting well id say, still a little action goin on so will go lower. Beersmith predicts 1020 giving 8.2%, it may go a littler lower.
my earlier querie re frutyness was would higher tem give more fruit flavour or aroma as beersmith description suggests Imperial stout.
bjcp style:
An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tarlike sensations.
im gettin roasty, bittersweet and alcohol and a hint of tarlike (very rich) but no fruit. based on our ingredients what should produce the fruit hint? Yeast type or yeast temp I thought most likely?
I don't expect much fruitiness from my nottingham yeast. I had hoped to use Irish Ale yeast but I'd forgotten I gave it away so reverted to notty I had to hand.
Some of the fruitiness might come during the barrel conditioning. No?
I always use liquid yeast so using Notty was only my second time. We may not get any fruitiness with our recipe. With regards to fermentation temp, you may of got some other notes if you fermented warmer. That's the fun with homebrewing
I really think that the barrel will add its only magic to our brews.
ye great I'm happy so my brew seems on track and ready for 3 weeks time hopefully we can taste them all :)
Balls, haven't been keeping an eye on my grain. Don't have the darker malts I need.
I might get to brew next weekend.
What's the process for the beer when it comes time to bottle up? Is it a case of force carbing?
I'm getting way ahead of myself talking about the bottling but I did see this on The Mad Fermentationst Blog. It might be useful come the time.
QuoteA bigger issue than the lack of bottling yeast (although that may be part of the story) is the lower residual/dissolved carbonation in barrel-aged beers. Priming calculators assume that there is already a fair amount of CO2 in a beer even before priming (~.8 volumes, depending on the temperature). In the case of barrel aged beers that amount is often much lower, say .4 volumes. As a result we over-prime barrel-aged beers targeting a level of carbonation about .4 volumes higher than we actually want. You probably want CO2 in the low-2s for a big beer like that, but you'll need to add enough sugar for mid-2s to get there. Pro-brewers have meters that allow them to measure the amount of CO2 in a fermented beer, and many will force in some carbonation to get the young beer part way before getting the last bit from bottle conditioning.
It doesn't take much yeast to adequately repitch, just a gram or two in five gallons, rehydrated in warm/sterile water, and then stirred in with the priming sugar. Luckily wine yeast isn't good at fermenting complex sugars, so as long as primary fermentation finished as a result of nothing for the ale yeast to eat and not too much alcohol, you'll be fine.
After a week G now 1.020
Basic Brewing podcast on a barrel project. Interesting debate on bottling. http://traffic.libsyn.com/basicbrewing/bbr05-02-13andybarrelfollow.mp3 (http://traffic.libsyn.com/basicbrewing/bbr05-02-13andybarrelfollow.mp3)
Mine is done. I had to adjust the recipe slightly. Grain wise, 794g Roast Barley, 856g Black Malt and I used flaked oats instead of flaked barley. In terms of hops, my EKG seems to be all gone so I used Perle instead.
If people think it's too different I don't have to put it in the barrel.
1. Tube 1 x 20L --- Wed 1st May --- 1.087
2A. Dodge 1 x 20L --- Fri 3rd May --- 1.094
2B. Dodge 1 x 20L --- Fri 10th May --- 1.092
3. CARA 1 x 20L --- Tue 7th May --- 1.082
4. Snuff 1 x 20L --- Fri 3rd May --- 1.080
5. Lordstilton 1 x 20L --- Sat 4th May ---1.084
6. brenmurph 1 x 20L --- Sun 5th May --- 1.082
7. Saruman 1 x 20L -- Sun 19th May -- 10.77
8. McGrath 1 x 20L --- Wed 1st May --- 1.087
9. imark 1 x 20L --- Sun 5th May --- 1.083
Checked on this few days ago and again today. It's stuck at 1.028. I'm going to give it a blast of nutrient and agitate the yeast. Fingers crossed. Any other advice?
Really! Surprised at such a low attenuation. It tastes nice and rich. I hope they don't blow the barrel to pieces ;)
1021 ish and just about stopped producin CO2. yeast settled well. I can either drop it up or rack it off clear?
Im presuming u want flat beer and we carbonate the whiskey barrel??/ Im askin coz i can hand it over slightly carbonated in 5-gall drum or flat
Quote from: Tube on May 20, 2013, 11:01:41 PM
Probably best rack it to settle out more.
The barrel is not 100% air tight so it'll be carbonate it after we take the beer back out. i.e. bottle carb or whatever takes your fancy.
Thats grand, i usually rack after secondary when kegging and let it carbonate under CO" in the fridge.
Ill rack off clean beer and blast a layer of CO2 over it and cap it in the 5-gall drum..
whats the update on the lucan meet in June? 1st r 8th?
great, no worries small back garden sounds grand..will bring a cake and a few beers!
What's the preferred way to get our deposits to you Shane? Was thinking of putting into cornie and blasting with co2. Handiest for transport but maybe not great for transfer.
Quote from: imark on May 25, 2013, 03:21:36 PM
What's the preferred way to get our deposits to you Shane? Was thinking of putting into cornie and blasting with co2. Handiest for transport but maybe not great for transfer.
IMHO: Not a good idea. If its carbed its going to foam a lot and slow down the process. Bring the beer relatively flat from th esecondary and gently syphon or use a drop tube to get the beer into the cask.
Quote from: Will_D on May 25, 2013, 06:56:23 PM
Quote from: imark on May 25, 2013, 03:21:36 PM
What's the preferred way to get our deposits to you Shane? Was thinking of putting into cornie and blasting with co2. Handiest for transport but maybe not great for transfer.
IMHO: Not a good idea. If its carbed its going to foam a lot and slow down the process. Bring the beer relatively flat from th esecondary and gently syphon or use a drop tube to get the beer into the cask.
Too late, I put mine in a cornie earlier today, so that is how it is getting delivered. It is easiest to transport. Not gonna carb it in the cornie, just enough co2 to seal it up.
Took executive decision about an hour after posting and did the same as you Snuff. Just enough carbing to get air out.
Thats totally fine. It's a lot easier to transport the beer via corny.
Purging the beer from oxygen is just good practice but in true essence is not a necessity since the beef will mature in a barrel.
Carbing the beer in the other hand is a waste of time.
I have my beers in cronies ready for pre delivery to tube. Once there they can be siphoned out into the barrel.
The bad thing is that I won't be there for the day. :'(
Me neither. Wanted to taste the constituent parts but heh... It'll be a bloody good beer I think :)
Quote from: imark on May 26, 2013, 12:19:23 AM
Me neither. Wanted to taste the constituent parts but heh... It'll be a bloody good beer I think :)
I agree! We brewed, we fermented and the beer tastes great even before the barrel.
No complicated posts for the Liffey brewers! We just do it!
Simples :P
8) you said it Dodge!
We're doing feng-shui stout. Hope the barrel is orientated right. ;D
Quote from: Il Tubo on June 03, 2013, 10:47:10 AM
The South County lads got 217L into their barrel, and by my calcs we have around 190L or so. So I'm gonna whack on another brew probably tomorrow. Won't be ready in time for the 8th, but better late than never.
What about the second runnings we got from the mash? Just an idea.. Although, I was looking forward to mine..
The 217 was what I would call a head line figure. I reckin it was closer to 210 given what was left in the kegs, fermenters and what was taken out to sample not to mention the 1 & 1/2 ltr left over and the litre or so over flow when filling the barrel.
Shanna
Quote from: Il Tubo on June 03, 2013, 10:47:10 AM
The South County lads got 217L into their barrel, and by my calcs we have around 190L or so. So I'm gonna whack on another brew probably tomorrow. Won't be ready in time for the 8th, but better late than never.
Quote from: Il Tubo on June 03, 2013, 10:47:10 AM
The South County lads got 217L into their barrel, and by my calcs we have around 190L or so. So I'm gonna whack on another brew probably tomorrow. Won't be ready in time for the 8th, but better late than never.
We measured 450ml of spirit too, by the way. I'm sure the barrels are pretty variable, but it might be useful info to you.
You want it via PP or cash on Saturday?