Just spotted the barrel projects.
Any interest in this down south?
35 gallons, 7 batches?
Does anyone have the knowledge or the space?
Hell yeah, that would be fantastic. Anyone else interested?
Jeff Sparrow's Wild Brews has a lot of information on barrels by the way.
Sounds interesting. Would be up for this but no room for storage in my place at the moment. Any thoughts on what to brew?
I sense a new category for next years homebrew comp. ;)
I'd probably be up for this alright. If we did a double batch on my system we could probably fill it in a day, as long as there were a few heads around to give a hand, and we could have a bbq or something while we were at it. With a bit of re-organisation we could probably keep the barrell in my brewhouse/garage until the beer was ready to be packaged.
QuoteSurely you lads could secure barrels more locally? Wouldn't the FW be able to help out there?
I would prefer a jameson barrel but the fresh ones are quite expensive, I think they are more than €100. Its still an option though, but probably missed the boat as the well got some recently. I did ask the jameson fella at the cask night, but don't think he was interested without a big name.
QuoteQuoteSurely you lads could secure barrels more locally? Wouldn't the FW be able to help out there?
I would prefer a jameson barrel but the fresh ones are quite expensive, I think they are more than €100. Its still an option though, but probably missed the boat as the well got some recently. I did ask the jameson fella at the cask night, but don't think he was interested without a big name.
Taf
Pete was talking to them , and reckons we can pick up a few through the Club . I think the price is less than €100 though .
QuoteQuoteQuoteSurely you lads could secure barrels more locally? Wouldn't the FW be able to help out there?
I would prefer a jameson barrel but the fresh ones are quite expensive, I think they are more than €100. Its still an option though, but probably missed the boat as the well got some recently. I did ask the jameson fella at the cask night, but don't think he was interested without a big name.
Taf
Pete was talking to them , and reckons we can pick up a few through the Club . I think the price is less than €100 though .
I'd definitely prefer a Jameson one over a bushmills one, especially if the price is okay, so will mention that to Pete next time I am talking to him.
Sorry for the ignorance guys but what is the intention here? A big brew day and store the beer in a barrel? :)
QuoteSorry for the ignorance guys but what is the intention here? A big brew day and store the beer in a barrel? :)
Not an expert on it, but I'd say big brew day, ferment, and then age in the barrel before bottling/kegging.
Yep sounds great no more faking it with oak chips! I took the liberty of putting us down for this as the price is a steal.
Now should we start with a stout or something more unusual? Oak Aged black IPA?
Something different would be nice. Like the sound of an oaked black ipa.
Sounds good! ;D
I reckon even if the Jameson barrel cost more it would balance out on transport and logistics.
TBH I'd love to have one for meself but I'd have to ask the missus :'(
I guess I could say it's for brewing lambics :D
We need a list of interested parties.
1. johnrm
2. Mr happy
3. TAF
4. Blackbrew
5. Dara
any word on Jameson Barrels?
I've put our name down as definitely wanting one. Not sure what the story is with the jameson ones, so probably best to just get one of the XXXXXXXX ones while they are going. I'm up for brewing at my place, and also have room to store the barrell, but we can look at the different options.
Do we know how long they keep fresh after they are emptied?
I know whiskey is different but I'd read that wine barrels apparent get pretty ugly within a week or two and I'm sure once a whiskey barrel dried out it wouldn't be so great either.
Will we start the discussion on the recipe so?
We need 36 gallons plus absorption I think so 40 gallons?
What volume are each of you willing or able to contribute?
1. johnrm 23l, could double up
2. Mr happy
3. TAF
4. Blackbrew
5. Dara
I can do 80L once my big FV is free else 23L if its needed in a hurry?
Jeasus, thats half the Barrel, leave room for the other lads!
I can also do 80 to 100 litres, but would probably do less to get a higher gravity. I was thinking maybe we could have a group brewday at my place, where everyone could bring ingredients but maybe do one big batch plus another few small batches using the same recipe and ingredients for the sake of consistency. We could have a bit of a bbq as well maybe?
We also need to decide what we are brewing. I know that Sam and myself are keen to do a black IPA, but just wondering what others thing of that?
I like the sound of the BIPA, but are we risking the Hops fading as the barrel is aging?
QuoteI like the sound of the BIPA, but are we risking the Hops fading as the barrel is aging?
That all depends on how well we hop it! We should also dry hop it once it comes out of the barrel.
Mostly late and whirlpool hops and I think it will be fine. I guess if will be going out of the barrel into kegs so can dry hopped then also if required, or maybe possible to DH in the barrel?
I could bring my 80L MT and 100L BK and gas burner to your place we can use the BK as a HLT.
I cant bring the stand/pumps as they are fixed to the shed so will have to transfer and whirlpool the old fashioned way. :) Still if we have plenty of people should go easy enough!
Hops wise I have got cascade and centennial in large amounts and Citra pellets in obscene amounts.. I know you have some tasty options too Taf ?
How's it going lads,
I can provide the standard 23L @ 1.050. By the sounds of it I don't think volume will be our issue. As Mr. Happy was saying we probably need to think a bit about sanitation on the barrel - would need to do a bit of research on this. Ultimately what ever we do, the fate of the beer will be in the lap of the gods to some extent. I'd imagine though contaminants will pretty much be on the inside surface as tannins and years of soaking up booze would have sorted anything in the wood even if it were dry. Sanitation will be difficult though as I'd imagine we will have little access to the inside (small hole in barrel). The other side of things will be on the scale side of it - things never go according to plan when you scale-up (from non-brewing experience but the same problems exist). e.g We probably would need to think about the starter, or do we just lash in a load of packets of yeast, aeration of the beer - picking this up and shaking it isn't an option, transfer into the barrel, taking the yeast off bottom bla bla bla, ok my mind is beginning to wander - a meet up and several beers will sort it all out. Oh yeah, and a barrel ;)
Dara
We need to meet soon then as these barrels are on the way.
We can't leave it without its new resident for long either.
Time and place?
Weekday evening in the Well?
Monday/ Tuesday, say 7or8 for an hour?
Just thinking, Taf ends up with a new oak floor after this is done :-*
QuoteWe need to meet soon then as these barrels are on the way.
We can't leave it without its new resident for long either.
Time and place?
Weekday evening in the Well?
Monday/ Tuesday, say 7or8 for an hour?
Yes, lets meet up during the week.
Was thinking brew and primary as normal then age in the cask. If the barrels are fresh then I would say do nothing or a flush with starsan and rack in?
QuoteIf the barrels are fresh
Have you seen the photos?? Fresh? They are containing half or more like a litre of cask strength ( Thats about 80% abv!!!)
They do NOT need sanitising!!!
Just wondering when we think these will land, and when we might get together to brew? I've just found out that I need to go to the US for work at the end of the month, so wouldn't be able to brew until the second week of May or thereabouts.
Also has anyone had a barrell aged black IPA before? I still like the idea of it, but some people have mentioned that the whiskey might clash with the hops a bit, which I was thinking myself, but we can discuss that in more detail when we meet up. Anyone around this week to discuss it?
I'm around, but Wed might be out as Forum upgrade is happening.
Some inspiration
http://www.themadfermentationist.com/search/label/Barrel%20Aged
How does Thursday night 8PM in the Well sound for a meet?
Can Andrew, Dara and Sam PM phone numbers?
Need to start getting recipes etc. together.
No chance of me making a meeting midweek but i am happy to go with whatever the consensus recipe and process is!
Roll on the big brew day BBQ at Taf's place!
Not sure I'll be able to make it in tomorrow night. My best chance is after nine (when smallies are asleep ). Either way, like Sam I'm happy to go with the consensus. I'm not too fussy what we make and would be just happy to partake in an epic brew day with others.
johnrm - I'll pm you my number
Dara
Theres nothing cast in stone. Friday or Saturday then?
I'm easy on the recipe specifics, but I do think it needs to be a stout.
Hi John.
Are you still planning on meeting up tonight, or do you want to push it out? I won't be around at the weekend. I was talking to Sam today, and we are okay with doing a stout as long as there is a decent amount of hops in it!
We'd best park tonight.
I'm good with a hoppy stout.
Lets circulate recipes.
In relation to the date of the actual brewday, how about Saturday 11th or Sunday 12th of May, out at my house? Sam will bring his gas setup and I also brew on gas, and I can probably support two electric boliers, with one powered from the house, and another from the garage, and I probably have a smaller spare gas setup if anyone wants to man that. RE ingredients, for Malt, I have plenty of pale, wheat, black, chocolate, roast, and carafa. I might also toast some oats, so they have time to mellow. I have plenty of different types of hops, and I have a big block of nottingham yeast. If people can manage, maybe an idea to drop their equipment out prior to the brew.
If people let me know if they have availability for that weekend, we can work out the details.
Permission slip submitted :)
I've a communion on the 11th, the 12th is better for me.
12th good for me
Sounds good.
Looks like its full steam ahead with the barrels! Anyone got a good recipe in mind ?
I have the barrel, heading to Tafs with it this evening.
Good stuff! Looking forward to this.
Barrel in Tafs, time to think about recipes.
I've a few ideas for a recipe, so will work on that over the next few days, and we can try to firm something up. The barrel is looking good, with plenty of liquor inside!
How does the liquor taste?
I'll be very disappointed if you haven't tried it ;D
Ha ha, no haven't tried it, as saving it for the stout.
BTW, the trick is to take it out, fill with Stout then add it in to taste.
Also, I have a bung and Stay template for you Taf.
Hi All.
Just trying to sort out the logistics for Sunday. Can people confirm if they are definitely attending and whether they will be brewing in their own right, or just helping out in general. If you are intending to brew on your own setup, please confirm whether you are gas or electric, as I can probably only accomodate a couple of electric boliers, probably two maybe three depending on the wattage. If you are intending to bring your own gear, also confirm what size setup you have and whether you need anything additional. Also let us know what time you plan to arrive, and whether you will be around for the full day or just morning/afternoon/evening, as I'd say there will be activity all day, so don't be put off if you can't be there first thing. Although it would be good to have at least a few people starting early, and we can stagger things a bit. I will be getting water ready early, so people should be able to get started soon enough after arriving. I will try to get things setup as much as possible on Satuday, but may end up milling some of the grain on Sunday. If people are bringing equipment out, let me know if they are going to drop it prior to sunday, so I can be around. Also on the day of the brew, let me know if you have your own transport or if people need spins. Also, let me know if you will be bringing your own ingredients, or want me to supply them. I can supply grain at approx €1 per kg for the various malts, but If you have them, you might bring them with you, as don't really want to completely decimate my stocks. I have hops in stock, but mostly Amercan ones, and we can use some of these, but if people have spare can they let me know, as I don't want to use all my hops, as some of them are really more suited to pale ales, and would be wasted on a stout.
I need to put some more thought into the actual recipe, so let me know if anyone has any specific ideas, and what %abv we are aiming for. The below is just a basic stout recipe to get an idea of how much ingredients we need roughly, so please feel free to make suggestions. I haven't put any crystal in, as will probably be sweet enough, and I've also left out chocolate, but open to an addition, as would probably soften things a bit. The plan is to get a couple of flasks of yeast from Fransiscan well. Is there any hunger for a chocolate stout to compliment the whiskey, or whould we keep it more straight forward? Oats are another option if you want a certain silkiness, but might require a cereal mash, which should be doable.
Fermentable Grams Ratio
Pale Malt 60,680 75%
Wheat Malt 12,170 15%
Roasted Barley 6,040 7.50%
Black Malt 2,000 2.50%
Final Volume: 220 Litres
Original Gravity: 1.082
Final Gravity: 1.024
Alcohol Content: 7.70% ABV
Total Liquor: 325.9 Litres
Mash Liquor: 202.2 Litres
Mash Efficiency: 75 %
Colour: 379 EBC
Other things to take into account is chilling, and fermenting. I think it's preferable to ferment in bulk, and I have large food grade plastic drums than contained wine concentrate that are probably over 200 litres, so they might be ideal. No problem though if people want to take the wort home to ferment and then bring it back. Hopefully the volume of liquor will help keep it stable. We'll have to see how the chilling goes, and may stagger this depending on how things go. It is possible to seal the drums I have, so leaving it cool naturally and then pithcing might be another option, but maybe not best option as that volume could take a while to get down to pitching temp. The plan is also to have a bbq, so bring a few bits and bobs like mince and sausages, bread etc, but we can sort that out later.
Please come back with suggestions to any part of the process, recipe, logistics, food anything at all. If anyone wants hop plants, they can dig some up while they are out there. If anyone is really bored they can help out with some bottling/kegging of an ale that needs to get packaged, with obviously some to take home!
I know I've probably left loads of details out, but lets start a list to try and get confirmation of who's around, and can take it from there.
1) Billy (Gas) 60 to 100 litres, (maybe more if need be, as could do a double batch, but presume not necessary).
Very envious of a monster brew day Taf, your abv looks a little low to kill off any unwelcome guests over 11 months?
Sent from my mediocre phone and an average phone app
Quote from: Ciderhead on May 08, 2013, 03:34:44 PM
Very envious of a monster brew day Taf, your abv looks a little low to kill off any unwelcome guests over 11 months?
Sent from my mediocre phone and an average phone app
Might be a little on the low side, so we could push it up a bit alright, but just a starting point really.
1) Billy (Gas) 60 to 100 litres, (maybe more if need be, as could do a double batch, but presume not necessary).
2) Sam (Gas) 60 to 80 litres, planning to arrive lunchtime will drop gear and grains out this week, I vote for FV in bulk to minimise infection risk.
1) Billy (Gas) 60 to 100 litres, (maybe more if need be, as could do a double batch, but presume not necessary).
2) Sam (Gas) 60 to 80 litres, planning to arrive lunchtime will drop gear and grains out this week, I vote for FV in bulk to minimise infection risk.
3) johnrm leccy 2x2200W 23litres or so.
FV in bulk is grand with me.
Have you a water butt? I have a water butt pump I use for chilling. Recalculate back into butt...
I
Hi lads,
1) Billy (Gas) 60 to 100 litres, (maybe more if need be, as could do a double batch, but presume not necessary).
2) Sam (Gas) 60 to 80 litres, planning to arrive lunchtime will drop gear and grains out this week, I vote for FV in bulk to minimise infection risk.
3) johnrm leccy 2x2200W 23litres or so.
4) Dara leccy 1x2200W 23litres or so. Mash tun might be a bit small 24L, haven't tried high gravity yet but I'll give it a go (3 batch sparges I'd say?).
FV in bulk grand with me.
Except for black malt I have everything else. I also have EKG (100g) and Fuggles (100g) and will bring along some oats.
Dara
I have a spare 70 litre cooler mash tun, so that can be used as well. Maybe we can do a couple of big mash's, and can then boil in peoples respective vessels, but whatever works.
Also Simon from the F Well should be around and will be using gas, probably 20 odd litres.
Pretty sure the "Cascade" i have from the group by are really Magnum?? or some such so happy to get rid of the lot of them (300 g ish) as they are no real use to me. I have around pale malt 20 KG of pale malt maybe, Roasted barley/Black/Chocolate/Crystal etc so will bring a did of everything along.
For the recipe how about something like the 8 Wired Stout recipe from "BN can you brew it" with some adjustments for our ingredients /process/hops/level of daring :)
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: 8 Wired Stout
Brewer:
Asst Brewer:
Style: Russian Imperial Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Boil Size: 25.55 l
Post Boil Volume: 21.65 l
Batch Size (fermenter): 20.82 l
Bottling Volume: 20.82 l
Estimated OG: 1.115 SG
Estimated Color: 117.3 EBC
Estimated IBU: 131.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7.51 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 64.4 %
1.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 2 12.9 %
0.38 kg Black (Patent) Malt (985.0 EBC) Grain 3 3.3 %
0.38 kg Brown Malt (128.1 EBC) Grain 4 3.3 %
0.38 kg Caramel/Crystal Malt -120L (236.4 EBC) Grain 5 3.3 %
0.38 kg Carastan (59.1 EBC) Grain 6 3.3 %
0.38 kg Chocolate Malt (689.5 EBC) Grain 7 3.3 %
0.38 kg Oats, Flaked (2.0 EBC) Grain 8 3.3 %
0.38 kg Roasted Barley (591.0 EBC) Grain 9 3.3 %
19.00 g Horizon [13.00 %] - Boil 120.0 min Hop 10 22.0 IBUs
57.00 g Horizon [13.00 %] - Boil 60.0 min Hop 11 60.6 IBUs
95.00 g Williamette [5.00 %] - Boil 30.0 min Hop 12 29.8 IBUs
95.00 g Williamette [5.00 %] - Boil 15.0 min Hop 13 19.3 IBUs
2.0 pkg American Ale (Wyeast Labs #1056) [2000.0 Yeast 14 -
Mash Schedule: My Mash
Total Grain Weight: 11.67 kg
----------------------------
Name Description Step Temperature Step Time
Step Add 34.06 l of water at 70 65.0 C 90 min
Sparge: Fly sparge with 3.18 l water at 75.6 C
Notes:
------
Ca 57ppm
Sulfates 47ppm
Na 69ppm
Cl 127ppm
Carbonates 140ppm
WTF is Carastan?
We need a simple and consistent recipe, I'm for tweaking Tafs.
Quote from: johnrm on May 08, 2013, 07:02:06 PM
1) Billy (Gas) 60 to 100 litres, (maybe more if need be, as could do a double batch, but presume not necessary).
2) Sam (Gas) 60 to 80 litres, planning to arrive lunchtime will drop gear and grains out this week, I vote for FV in bulk to minimise infection risk.
3) johnrm leccy 2x2200W 23litres or so.
FV in bulk is grand with me.
Have you a water butt? I have a water butt pump I use for chilling. Recalculate back into butt...
I
Hi John.
Tell me more about this water butt pump. The one thing that I am a bit wary of is the amount of water that will be used on the day, as my water is pumped from a spring, so uses electric, so I would be keen to be as efficient as possible. I don't have a dedicated water butt at the moment, but could probably find something to use for the day anyway.
Pump goes into Water Butt.
Pump cold water from WB to Immersion Chiller.
Hot water runs from IC back to WB.
Once the temp equalises between the wort and the water in the WB you need to switch to another water source.
If the volume of water in your WB is significantly greater than your volume of wort you should be OK.
Could do with an old car radiator with a 12v fan to cool the post-wort water.
I'll phone you later
Quote from: johnrm on May 09, 2013, 09:37:50 PM
WTF is Carastan?
We need a simple and consistent recipe, I'm for tweaking Taf's.
>100 IBU's might be a bit much as well :)
Quote from: Blackbrew on May 10, 2013, 11:16:49 AM
Quote from: johnrm on May 09, 2013, 09:37:50 PM
WTF is Carastan?
We need a simple and consistent recipe, I'm for tweaking Taf's.
>100 IBU's might be a bit much as well :)
No I don't think >100 IBU's would be too much, as it's going to mellow big over 6 months to a year.
If you can keep out of it that long! ???
We're going to have to put some sort of security on the Barrel.
Yer man below is OakenShield, he'll keep you out with his pointy thing!
BTW, I have the template for the stillage and a fresh bung.
We're going to need wood and stuff for when Oak is full.
Definitely coming. Will respond on other bits later.
Has anyone got a Heat gun o take the paint off the barrel?
We should be able to see the Barrel no.
I don't think a heat gun would be a great idea near the super potent alcohol fumes in the barrel.
the only thing i'll be doing sunday is trying to sleep off nightshift. I'll let you incinerate each other and live to hear the tales later on ;D
I'm bringing 6 real burgers and buns.
Oh, and most of my kit, 30kg pale malt.
Real burgers just aren't the same since they removed all that delicious horsemeat!
Should be able to make it out around 11.30am / midday, can probably just help out as my gas cylinder is a bit too big to transport unfortunately.
Just thinking, I'm not sure how to get to Billy's. :-[
Could someone PM me directions?
Quote from: mr happy on May 11, 2013, 09:10:34 PM
Should be able to make it out around 11.30am / midday, can probably just help out as my gas cylinder is a bit too big to transport unfortunately.
are ye stuck for gas?
Quote from: mr happy on May 11, 2013, 09:16:27 PM
Just thinking, I'm not sure how to get to Billy's. :-[
Could someone PM me directions?
Pm sent
Yeast being drawn off for the brew tomorrow.
I've texted coords, let me know of you didn't get them.
Pms are broken, i'll just post here and hope for the best
If you don't mind, I might show my face for a small bit to say hello, sniff around everyone's AG gear, and ask stupid questions.
Although, I'm working til 8am so i might also only be fit for mo leaba
someone mentioned gas earlier. if you're stuck for gas i have a fresh tank in the garage.
Where abouts in grenagh are you anyway, and what time are you hoping to start?
Coords texted
If brewing with electric, maybe bring extension cords, as would probably be handy.
If anyone is trying to contact me try 0876415640, and if no answer in that try 4886714 for the housephone.
If anyone is coming through the city in the next hour, and they have room for three, can they give me a shout as some people looking for a spin.
how's she looking?
Looking good, just pitched the yeast, and off to bed, approx 200 litres at 1095, so not bad.
14 hours? Christ, you must be thirsty after all that.. ;D
Actual brewing was finished well before that, but we were just letting it cool the last few degrees in the fermentor, plus there was a good bit to tidyup. All in all a great day.
Great Day! Thanks for hosting Taf! Fermentation looked well under-way this morning i think its set to be an epic stout!
A long day but good craic with great people and tasty brews down the road! :)
I'd like to say thanks to everyone, and especially Taf, it was good to see ye all again and that's going to be a seriously big beer in every sense!
I dropped all the spent grain to the farmer across the road yesterday, so was happy to get rid of that fairly easily, as it was a lot of grain!
If anyone has any pictures of the day, will they email/viber/whatsapp them to me, so I can put something together for an article on the main page.
Have send you a few have a short video if the first bucket going in will see if i can work out how to upload that
I have only 2 pics from the day.
I was busy brewing... ::)
1st up has Billy Working and Eoin providing consultancy (Dossing)
2nd has Sam shooting orders at mr_happy for looking, well, happy.
See that glow around Billy? Thats an 'Everything under control' glow. 8)
consulting like a boss (http://www.youtube.com/watch?v=NisCkxU544c)
All i seem to have on my phone is this...
;D
This was the recipe...
65.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain
13.00 kg White Wheat Malt (4.7 EBC) Grain
6.00 kg Roasted Barley (591.0 EBC) Grain
1.50 kg Black (Patent) Malt (985.0 EBC) Grain
1.50 kg Oats, Flaked (2.0 EBC) Grain
1.00 kg Amber Malt (43.3 EBC) Grain
1.00 kg Barley, Flaked (3.3 EBC) Grain
1.00 kg Chocolate Malt (933.0 EBC) Grain
550.0 g Brown Malt (430.0 EBC) Grain
300.0 g Columbus (Tomahawk) [14.0%] - Boil 90 min Hops
300.0 g Magnum [14.0%] - Boil 90 min Hops
100.0 g Columbus (Tomahawk) [14.0%] - Boil 10 min Hops
100.0 g Magnum [14.0%] - Boil 10 min Hops
...more or less ;)
Quote from: johnrm on May 16, 2013, 09:50:56 AM
This was the recipe...
65.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain
13.00 kg White Wheat Malt (4.7 EBC) Grain
6.00 kg Roasted Barley (591.0 EBC) Grain
1.50 kg Black (Patent) Malt (985.0 EBC) Grain
1.50 kg Oats, Flaked (2.0 EBC) Grain
1.00 kg Amber Malt (43.3 EBC) Grain
1.00 kg Barley, Flaked (3.3 EBC) Grain
1.00 kg Chocolate Malt (933.0 EBC) Grain
550.0 g Brown Malt (430.0 EBC) Grain
300.0 g Columbus (Tomahawk) [14.0%] - Boil 90 min Hops
300.0 g Magnum [14.0%] - Boil 90 min Hops
100.0 g Columbus (Tomahawk) [14.0%] - Boil 10 min Hops
100.0 g Magnum [14.0%] - Boil 10 min Hops
...more or less ;)
I think the only major change was on the hopping where we replaced the 10 min columbus/magnum with approx 250g Citra.
Quote from: Tube on May 16, 2013, 09:58:06 AM
Quote from: Blackbrew on May 16, 2013, 09:00:48 AM
All i seem to have on my phone is this...
WTF!
And of course this for once we are finished making sour beers
Quote from: Blackbrew on May 16, 2013, 01:15:41 PM
Quote from: Tube on May 16, 2013, 09:58:06 AM
Quote from: Blackbrew on May 16, 2013, 09:00:48 AM
All i seem to have on my phone is this...
WTF!
And of course this for once we are finished making sour beers
Maybe you could fit a corney and a small chiller in there!
Ah, once you've got a solera going it'll never end
By the way, you're a shower of w4nk3rs.
Seeing all your setups has started me building an AG setup of my own and my eyes are constantly fixated on looking for fittings, burners and abandoned 50L beerkegs...
I sense many hours of imminent time wastage
In BeerPorn terms it was like a brothel with no money. :-*
Dont do it "Professor Kit" you'll be broke!
Quote from: LordEoin on May 17, 2013, 12:49:53 PM
By the way, you're a shower of w4nk3rs.
Seeing all your setups has started me building an AG setup of my own and my eyes are constantly fixated on looking for fittings, burners and abandoned 50L beerkegs...
I sense many hours of imminent time wastage
Ha ha, nice 1! It's a slippery slope, and once you get the bug there's no going back!
I'll probably end up building the thing, using it once and leaving it gather dust in the shed... ;D
by the way, that stainless paddle everyone loved is half price at the moment here (http://www.mybeerandwine.ie/stainless-brew-paddle-p-300.html)
good man for the tip!
Quote from: LordEoin on May 18, 2013, 03:48:54 AM
I'll probably end up building the thing, using it once and leaving it gather dust in the shed... ;D
by the way, that stainless paddle everyone loved is half price at the moment here (http://www.mybeerandwine.ie/stainless-brew-paddle-p-300.html)
nice one, just ordered one of those paddles.
Just checked the gravity, and it is down to 1.050. Hopefully it will keep on going. The 1056 American ale yeast can go to 11%, but I would be happy enough if it gets down to 1.020.
taste?
By the way - cheers to John for dropping me home . And for generally trying to keep some sense to the whole effort.
Dara
All,
The publishing team are currently look at the best ways of documenting the NHC's fantastic "Barrel Project". We've decided to create and publish a series of articles on the project over the next 6 months or so.
The series will cover technical aspects of aging beer in barrels, purchase and delivery of the said items as well as a report from each individual club barrel at various stages of the process.
To achieve this aim, we will need a nominated representative from each barrel project who is willing to supply us with the necessary information like recipe, barrel siting, filling, tasting notes, competition success etc. Photos would be great too, if you have any. If you're interested in being your project's rep, can you attach your name to the thread below?
http://nationalhomebrewclub.com/forum/index.php/topic,2611.0.html
Many thanks,
Conor.
Quote from: Bubbles on May 24, 2013, 01:53:58 PM
All,
The publishing team are currently look at the best ways of documenting the NHC's fantastic "Barrel Project". We've decided to create and publish a series of articles on the project over the next 6 months or so.
The series will cover technical aspects of aging beer in barrels, purchase and delivery of the said items as well as a report from each individual club barrel at various stages of the process.
To achieve this aim, we will need a nominated representative from each barrel project who is willing to supply us with the necessary information like recipe, barrel siting, filling, tasting notes, competition success etc. Photos would be great too, if you have any. If you're interested in being your project's rep, can you attach your name to the thread below?
http://nationalhomebrewclub.com/forum/index.php/topic,2611.0.html
Many thanks,
Conor.
Hi Conor.
I was planning on doing an article anyway, so guess it would be me, unless anyone else wants to do it. I will pu my name down for now.
Quote from: Dara on May 23, 2013, 11:39:00 PM
By the way - cheers to John for dropping me home . And for generally trying to keep some sense to the whole effort.
Dara
Yes, another big thanks to John. The first one there in the morning, and one of the last to leave at night, and also for picking up and dropping people off again. Also, for making sure that we stuck pretty much to the recipe and pretty much hit our targets.
My only regret is I couldn't stay longer !!
Cheers for having us out there Billy !!
( I'll bring a tent next time !! )
Quote from: wallacebiy on May 24, 2013, 03:03:11 PM
My only regret is I couldn't stay longer !!
Cheers for having us out there Billy !!
( I'll bring a tent next time !! )
Sound man Sean, and thanks for taking on the BBQ duties! I actually have a big tent somewhere, so will keep that in mind for next time!
I'm not ellaquent like our Taf. :P
Quote from: johnrm on May 24, 2013, 04:29:21 PM
I'm not ellaquent like our Taf. :P
ha ha, but you probably have a better memory! More the merrier re the article anyway, so maybe a joint effort?
Quote from: Dara on May 23, 2013, 11:39:00 PM
By the way - cheers to John for dropping me home . And for generally trying to keep some sense to the whole effort.
Dara
+1
Thanks John!
Quote from: Taf on May 24, 2013, 02:13:05 PM
Quote from: Bubbles on May 24, 2013, 01:53:58 PM
All,
The publishing team are currently look at the best ways of documenting the NHC's fantastic "Barrel Project". We've decided to create and publish a series of articles on the project over the next 6 months or so.
The series will cover technical aspects of aging beer in barrels, purchase and delivery of the said items as well as a report from each individual club barrel at various stages of the process.
To achieve this aim, we will need a nominated representative from each barrel project who is willing to supply us with the necessary information like recipe, barrel siting, filling, tasting notes, competition success etc. Photos would be great too, if you have any. If you're interested in being your project's rep, can you attach your name to the thread below?
http://nationalhomebrewclub.com/forum/index.php/topic,2611.0.html
Many thanks,
Conor.
Hi Conor.
I was planning on doing an article anyway, so guess it would be me, unless anyone else wants to do it. I will pu my name down for now.
Good lad Billy. Nice one.
Just took a gravity reading, and it is down 1.025, so we are getting there. Tastes much smoother and balanced, and not that boozy, although it obviously is!
We need to start thinking of stillage and racking.
I'm in France for a couple of weeks, so rack it when I get back I reckon. The template for the stillage is with me as well, so not sure if anyone has a spare?
I'm clean out of stillage, just ate my last one, sorry!
As much as is required to make these is the diameter, raids or circumference of the point where they go on the barrel.
Do we need to prep the barrel?
The barell is filled!
WOW! Good work did you get any help?
Assisted by the lovely johnrm...
Quote from: johnrm on July 08, 2013, 09:54:50 AM
Assisted by the lovely johnrm...
Ha ha, in fairness and as usual John did most of the work while I got steamed up! We also racked off the whisky from the barell, before we filled it, and had a tiny sample! Smells and tastes lovely and sweet but gives instant heartburn in the chest, so I don't know if that is good or bad! The stout tasted really nice and smooth for 10% and will hopefully pick up plenty of flacour from the wood.
Filling the cask was a mammoth task, and took a bit longer than expected. We(mostly John) built the stillage first, so that took a bit of time, but also took an age to syphon it in, due to the levels, but at least the barell is at a decent hieght for when we rack from there. I was also really impressed at how cool the barrel was the next afternoon compared to the general temp in my garage. Probably should have gotten it in sooner, but it's done now anyway.
Nice work lads!
Excellent stuff! Great work. Will be great to see what happens in a few months. Was on holidays and finished the last of that porter (plain, oaked and vanilla) I brought the day we did the brew. The oaked one really tasted great after a couple of months - a completely different beer to the non-oaked so I'd imagine if Barrel'O'Rebel tasted anyway half decent it will be savage after a few months in the barrel + a bit of aging.
Dara
I think we agreed after the recent tasting to bottle/keg the stout as soon as possible, as probably has more than enough character. I'm away the next 2 weekends and a lot of next week, but will be around Wednesday and Thursday of next week. Daytime or evening. Does that suit anyone?
I can be there either day at about 5.30
Quote from: johnrm on October 24, 2013, 07:34:02 AM
I can be there either day at about 5.30
Sounds good. Do you plan on bottling on the day, or taking away in a corney/bucket? I've been collecting bottles for a while now, so should be bottling a good bit, but might keg some, until I can source more bottles.
If people aren't in a position to bottle on the day, maybe they can take it away, and bottle at home.
If we are bottling on the day, we probably need to think about re-pitching some yeast, as I presume the primary strain is probably knackered.
I think the main thing is to get the beer out of the barrell though, as Cara mentioned on another thread that it could pick up too much charcoal otherwise.
Also, do people have any future plans for the barrel, as it's probably going to get evicted otherwise, and possibly made into planters? I'm not sure that I am up for another mammoth brew any time soon, but if others are, they can take the barrell from me. I paid €50 for it originally, but would take €40 now if someone wants to give it another go.
I'll be working next week. >:(
I'd be interested in filling the barrel again alright if others were interested, but it's best not to delay too much in doing so so that mould doesn't get a chance to take hold.
mr_happy has a nice big shed...
Guilty as charged.
Taf, what are the dimensions of the barrel?
Comes with a nice Stillage too.
It will take up about 4.5 ft square but you'll need it on blocks to siphon from it.
Quote from: johnrm on October 24, 2013, 11:49:05 PM
Comes with a nice Stillage too.
I heard about them. :D
Edible I hear!
Umm...?
Quote from: johnrm on June 01, 2013, 03:30:09 PM
I'm clean out of stillage, just ate my last one, sorry!
As much as is required to make these is the diameter, raids or circumference of the point where they go on the barrel.
Do we need to prep the barrel?
:D
:-[
Sorry johnrm, only slagging!
Quote from: mr happy on October 24, 2013, 11:32:12 PM
I'll be working next week. >:(
I'd be interested in filling the barrel again alright if others were interested, but it's best not to delay too much in doing so so that mould doesn't get a chance to take hold.
Do you have a spare fermentor or bucket, that we could rack into, and you could bottle in your own time?
Count me in! Let me know which day. Can host her for the next brew if you like have plenty of room now! We can gather and knock out a quick batch to fill her again, should try a BIIPA this time I think!?
Anyone heading into the well on Sunday?
Quote from: Taf on October 25, 2013, 12:47:33 PM
Quote from: mr happy on October 24, 2013, 11:32:12 PM
I'll be working next week. >:(
I'd be interested in filling the barrel again alright if others were interested, but it's best not to delay too much in doing so so that mould doesn't get a chance to take hold.
Do you have a spare fermentor or bucket, that we could rack into, and you could bottle in your own time?
I've a few cornies now :D
Quote from: Blackbrew on October 25, 2013, 09:15:27 PM
Count me in! Let me know which day. Can host her for the next brew if you like have plenty of room now! We can gather and knock out a quick batch to fill her again, should try a BIIPA this time I think!?
Anyone heading into the well on Sunday?
That sounds like a fantastic idea.
Usually head into the octoberfest early on saturday - before things run out!
Quote from: mr happy on October 25, 2013, 09:36:48 PM
Quote from: Taf on October 25, 2013, 12:47:33 PM
Quote from: mr happy on October 24, 2013, 11:32:12 PM
I'll be working next week. >:(
I'd be interested in filling the barrel again alright if others were interested, but it's best not to delay too much in doing so so that mould doesn't get a chance to take hold.
Do you have a spare fermentor or bucket, that we could rack into, and you could bottle in your own time?
I've a few cornies now :D
I've some bits and pieces to give back to you from the last meet up as well.
Hi lads,
Can only make Thursday evening next week. If you are doing it some other day I've a cornie that it can be racked into to bottle later.
Dara
Might be able to make it out on Thursday night...
It's definitely going to be Thursday so, as wife has something on Wednesday evening, so that suits me anyway.
Thursday it is then.
I'll bring some sanitised kegs and an auto siphon.
Let us know what time suits Taf.
I'd say the odds are looking good I can make it out as well.
night shift :(
Quote from: LordEoin on October 26, 2013, 12:13:49 PM
night shift :(
What time is your shift? You could drop in, before or afterwards? I'll be off work, so pretty much anytime is grand. Will keep some for you anyway
Lave a bucket at the 4 cross roads boy.
Wan da lads'll pickit up like.
I'm finished work at 8am and back in at 11pm, but feic it sure it's halloween and i might aswell do a little trick-or-treating!
I could always just take a drive over between bed time and breakfast/supper(brupper?supfast?, yeah... supfast!), or at a more appropriate trick-or-treating time before work.
Any time between about 12:30 and 19:30 is out for me though, because without my beauty sleep I might slip and temporarily become 'an 8'.
What time are folks intending to arrive? - Might aswell try get there when there are a few people around, to socialise and that kind of thing that well adjusted members of society do.
What size container should I bring along?
I'd say most people coming out after work, so stop by on your way to work. Bring a 10 litre vessel or something, or bottles, or whatever you have.
Taf says: 'I dont care, just get this f**king barrel empty and out of my house' ;D
He Reckons theres 160+liters in it.
I'm bringing 8 Cornies...
Quote from: LordEoin on October 27, 2013, 10:49:37 AM
Taf says: 'I dont care, just get this f**king barrel empty and out of my house' ;D
If thats the case I can lend a hand to empty it with ye :D
I would like to see the setup anyway sounds like ye have a tasty brew ready ;)
Quote from: johnrm on October 27, 2013, 08:27:11 PM
He Reckons theres 160+liters in it.
I'm bringing 8 Cornies...
Jaysus!
Quote from: Bzfeale80 on October 27, 2013, 09:01:52 PM
Quote from: LordEoin on October 27, 2013, 10:49:37 AM
Taf says: 'I dont care, just get this f**king barrel empty and out of my house' ;D
If thats the case I can lend a hand to empty it with ye :D
I would like to see the setup anyway sounds like ye have a tasty brew ready ;)
You're more than welcome.
Will probably put a brew on as well, for my 40th in the F Well in 7th Dec, which can also double as Rebel Brewers xmas party.
is this today? or next thursday?
Today.
I know most of you will be driving, but don't be afraid to bring some samples. I'll also be putting sausages on the bbq, for when we get peckish. I've a load of bottles, but probably just easier to rack to corners or fermentors today, and people can bottle in their in time. Need to figure out if best to repitch yeast, or forcecarb?
Also, if anyone sees a pumpkin on their travels, will you grab one for me, as everywhere seems sold out.
And so it begins. Plenty of whisky and wood off it. Wouldn't add any of the whiskey we took out back in.
And so it begins. Plenty of whisky and wood off it. Wouldn't add any of the whiskey we took out back in.
Just leaving work - will nip home first but hope to be out in awhile.
Might need to call for directions later though!
Quote from: mr happy on October 31, 2013, 06:03:19 PM
Just leaving work - will nip home first but hope to be out in awhile.
Might need to call for directions later though!
sound
Thanks for having us! Great crack and that stout is phenomenal.
so were the sausages! cheers :)
Good fun as always, thanks Billy.
(http://img.tapatalk.com/d/13/11/01/je4ehyzy.jpg)
Thanks for coming out lads, and for bringing samples, equip, labour. etc. A very productive evening, with the barrel emptied and rinsed, a black IPA kegged and a pale ale brewed. See you all soon.
When you put it like that! I wish my brew days were half as efficient!
Our 3 year old was asking if he could have some of the stout when I was sampling it this evening. ??? I said it was only for daddies and he asked if he could have some when he's a daddy - so I said he could. It should be in good shape around about then.
https://zythophile.wordpress.com/2012/02/21/courage-irs-a-40-year-vertical-tasting/
I took a gravity reading while (ahem) sampling, 1012 down from 1095, that's about 11.1%
Sorry couldn't make it. Up the walls at work and had a two year old eager pumpkin and a devil to take 'treat or treating'. They only copped on to Halloween the night before.
Dara
Quote from: Dara on November 01, 2013, 11:24:25 PM
Sorry couldn't make it. Up the walls at work and had a two year old eager pumpkin and a devil to take 'treat or treating'. They only copped on to Halloween the night before.
Dara
No problem Dara, there's a bit put aside for you anyway.
We managed to squeeze a bit of trick or treating in as well. Now that I think of it should have shaken taf down for a bag of meanies or two. :)
Nice one. Talk to ya next week.
Has that bottle you primed got any carbonation, Taf?
Quote from: LordEoin on November 10, 2013, 08:48:07 AM
Has that bottle you primed got any carbonation, Taf?
Will check either today or tomorrow, but could be too soon to be sure.
Zero pop or life out of the one just with sugar, but nice pop and bit of life out of the one where I added yeast and sugar, so think you will definitely have to add yeast if ye want to bottle condition, as primary yeast unsuprisingly knackered. That's how it seems anyway.
rightio! that's what i wanted to know, thanks :)
What quantity of sugar/yeast are ye using per liter roughly?
I saw that ye used wyeast 1056 american ale yeast for fermentation but I don't know where to get that or if I can use another yeast for carbonation. The only dried yeasts I have at the moment are fermentis redstar champagne yeast or youngs beer/wine dried active yeast.
I would say the Youngs would be better then champagne.
I'd have thought the opposite - the champagne yeast is designed to work at high ABVs and it's not unheard of for people to use these to get barley wines etc. over the line - wouldn't imagine it would make much of a flavour contribution given that the beer is down around 1012 to 1015 already.
Open to correction though.
I was thinking Youngs with some dissolved DME/Sugar
How would Champagne yeast on its own fare out?
Will it munch on what little sugar is left assuming the original yeast died off?
The one time I added extra yeast it was Notty to an 8% belgian, but in Designing Great Beers Ray Daniels talks a bit about using champagne yeast to finish off barley wines.
The other yeast might be ok, or even better from a flavour perspective - provided that it can tolerate 10%+ of alcohol - which a lot of yeasts can't -> champagne yeast would be one of relatively few yeasts up for those kind of conditions.
So any consensus on how to go about bottle conditioning the stout?
By the way I saw this guide to maintenance of barrle on brouland website which may be useful http://www.brouwland.com/shop/product.asp?cfid=4&id=683&cat=478&dt=24
Quote from: Bzfeale80 on November 15, 2013, 12:48:43 AM
So any consensus on how to go about bottle conditioning the stout?
By the way I saw this guide to maintenance of barrle on brouland website which may be useful http://www.brouwland.com/shop/product.asp?cfid=4&id=683&cat=478&dt=24
I'd say take out a small amount of the stout, dissolve some priming sugar, and heat it up to sterilise, and then pitch a small amount of yeast when at a safe temperature, and add that to your bottling bucket. You could probably skip the step in relation to heating it up to sterilise, but that would help the sugar to dissolve better.
I'm going to bottle a few this evening.
It will be a few weeks before I have an outcome.
Any plans to refill the barrel before it goes dodgy?
It's down in blacks in kinsale and is going to be filled with black IPA fairly soon. After that it might be going to McCarthys butchers in Kanturk as he wants to smoke bacon with it, which sounds like an interesting possibility.
Back to oak chips then I guess!
Possibly, but no final decision made yet.