The Barrel Project - The Contributors

[Bubbles]

Nice one ciaran. Are you actually making a starter from the dregs? Is that just a regular DME wort?

[Shanna]

Have we just nominated Shanna's shed to become our sour brewhouse?

Source storehouse maybe for the barrel but yeez can brew somewhere else Was going to Chuck all those old hops out but might hang on to them now.

Shanna

[Shanna]

I have visions of us buying assorted sour beers in the DH and collecting the dregs in a growler for subsequent pitching into the barrel.  Not as mad as it sounds, especially if you're a reader of Michael Tonsmeire's blog.

This could get interesting... 

Speaking of interesting, lets continue this conversation at the next South Dublin meet in the Dark Horse.

Shanna

[mcgrath]

Nice one ciaran. Are you actually making a starter from the dregs? Is that just a regular DME wort?

That's the plan. It's just a week in. I used liquid malt extract from the health shop. I'll check it later and see how it's getting on.

[mcgrath]

Nice one ciaran. Are you actually making a starter from the dregs? Is that just a regular DME wort?

That's the plan. It's just a week in. I used liquid malt extract from the health shop. I'll check it later and see how it's getting on.

Just to show the cantillon dregs growing.. Not everyones cup of tea..

[mcgrath]

Not growing up the goudenband as I have found out it is pasteurised so no bugs no nourish.. Have to find something else I like that has live bugs.
Boon Oude Geuze Mariage Parfait has harvestable bugs apparently, but a bit more expensive.
At the moment I hope to make an Oud Buin. I'll hopefully make a batch using wlp bought sour mix. I plan to make an extra few litres and use the cantillon dregs shown above as an experiment.
On a side note, I brought the barrel stout to the recent Liffey meet. It was very well received, have to say I'm really happy with it. Just recently force carbed it and tried it for the first time myself.

[mr hoppy]

Wow, how long did it take to get that pelicille. Can't be good for your stir bar!

[mcgrath]

Wow, how long did it take to get that pelicille. Can't be good for your stir bar!

Its probably a month old. I developed a pellicle the first week, but I poured a drop out to taste it and the pellicle dropped into it. Its only come back this week. I moved it to a warmer spot which really increased activity.
Not using a stir plate. I actually meant to look up if a stirplate helps grow up souring strains, but if the pellicle protects the beer, I assumed not. I'll research more.

[Bubbles]

Mmmmm... hairy...

[mcgrath]

Just to show the cantillon dregs growing.. Not everyones cup of tea..

That looks like there's a wasp in it? 

Just a bubble.. Cross sectional view.

[Bubbles]

Had a bottle of the barrel porter this evening and it tastes fantastic! I reseeded with yeast and left it to bottle condition before xmas, but I obviously didn't leave it long enough as the first couple of bottles I opened were flat as a pancake. Had to take the crates back into the house for a few weeks to let them carbonate properly.

It's such an intense beer - massive coffee aroma with notes of oak and whiskey. Flavour is all chocolate, espresso, caramel and burnt toast. The oak really comes through too. Can't believe this turned out so well.

Big words I know, but I don't think there's a commercial barrel aged stout out there that could hold a candle to this.

[Rossa]

Had a bottle of the barrel porter this evening and it tastes fantastic! I reseeded with yeast and left it to bottle condition before xmas, but I obviously didn't leave it long enough as the first couple of bottles I opened were flat as a pancake. Had to take the crates back into the house for a few weeks to let them carbonate properly.

It's such an intense beer - massive coffee aroma with notes of oak and whiskey. Flavour is all chocolate, espresso, caramel and burnt toast. The oak really comes through too. Can't believe this turned out so well.

Big words I know, but I don't think there's a commercial barrel aged stout out there that could hold a candle to this.

You are not imagining it. The beer is incredible. A buddy of mine works for flying dog and couldn't believe homebrewers got together to make a barrel beer like that. Really is something special.

[Bubbles]

Had a bottle of the barrel porter this evening and it tastes fantastic! I reseeded with yeast and left it to bottle condition before xmas, but I obviously didn't leave it long enough as the first couple of bottles I opened were flat as a pancake. Had to take the crates back into the house for a few weeks to let them carbonate properly.

It's such an intense beer - massive coffee aroma with notes of oak and whiskey. Flavour is all chocolate, espresso, caramel and burnt toast. The oak really comes through too. Can't believe this turned out so well.

Big words I know, but I don't think there's a commercial barrel aged stout out there that could hold a candle to this.

You are not imagining it. The beer is incredible. A buddy of mine works for flying dog and couldn't believe homebrewers got together to make a barrel beer like that. Really is something special.

Hah, brilliant! That's just made my day!

[Shanna]

Had a bottle of the barrel porter this evening and it tastes fantastic! I reseeded with yeast and left it to bottle condition before xmas, but I obviously didn't leave it long enough as the first couple of bottles I opened were flat as a pancake. Had to take the crates back into the house for a few weeks to let them carbonate properly.

It's such an intense beer - massive coffee aroma with notes of oak and whiskey. Flavour is all chocolate, espresso, caramel and burnt toast. The oak really comes through too. Can't believe this turned out so well.

Big words I know, but I don't think there's a commercial barrel aged stout out there that could hold a candle to this.

You are not imagining it. The beer is incredible. A buddy of mine works for flying dog and couldn't believe homebrewers got together to make a barrel beer like that. Really is something special.

Hah, brilliant! That's just made my day!

Connor what yeast did you use & how much was required to get it carbonated?

Shanna

[Bubbles]

Unfortunately I don't have a scales that has the required precision, but I used 1-2g grams of us-05, rehydrated first.

I'm hoping the rest of the bottles in the batch are carbonated too - if the rehydrated yeast didn't mix through the beer thoroughly, they'll be flat too.