Barrel'O'Rebel II - Herd'O'Rebels

[BrewDorg]

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

[Dr Horrible]

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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[mr hoppy]

Interesting, although it seems not all wine yeasts are competitive.

[Bzfeale80]

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

[BrewDorg]

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

[tommy]

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

[Cambrinus]

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

[LordEoin]

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

[mr hoppy]

What size is the barrel?

[Cambrinus]

200l I believe.

[johnrm]

Not happy with mine.
Waaay too much break.
Going to rebrew over the coming days in 36l Cooler.

[mr hoppy]

Similar problem planning to do a second brew to make up volume and crash cool this one.

[Dr Horrible]

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.

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[johnrm]

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 

[Dr Horrible]

Was that with WLP007?

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