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wine barrel

Started by matthewdick23, November 19, 2013, 09:53:02 AM

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Bazza

November 27, 2013, 01:34:10 PM #15
1. Matthew
2. Andy
3. Barry
Whatever it is, I'm against it.
― Groucho Marx

sub82

November 27, 2013, 02:16:30 PM #16
1. Matthew
2. Andy
3. Barry
4. Chris and Moira

iain_todd

November 28, 2013, 09:54:54 AM #17
Quote from: sub82 on November 27, 2013, 02:16:30 PM
1. Matthew
2. Andy
3. Barry
4. Chris and Moira
5. Iain


I was actually going to suggest what Shano said - how about blending beers?! Would that work? Could half follow one porter recipe and the rest follow a blonde recipe and mix the two together?!


And we could potentially stick it in my shed, but it'd be the same as MD's - cold. Would also need to know the size it would take up....



8)
"I was in a bar in Dublin, and it had one of those coasters and it said, 'Drink Canada Dry', so I thought I'd give it a shot" - Brendan Behan

matthewdick23

November 28, 2013, 09:58:59 AM #18
sweet- thats 5 so far

iain, the idea of blending that shane is talking about is more the Gueuze blending. so u brew a lambic over a number of years and then blend different amounts from different vintages/years. thats what a Gueuze is.

iain_todd

November 28, 2013, 10:07:46 AM #19
Ah roi', yeah my idea wouldn't really work.
"I was in a bar in Dublin, and it had one of those coasters and it said, 'Drink Canada Dry', so I thought I'd give it a shot" - Brendan Behan

sub82

November 28, 2013, 11:29:23 AM #20
Iain - we'll be definitely getting some for the 14th! Have you not had them before from the Vineyard?

matthewdick23

November 28, 2013, 11:36:29 AM #21
there may or may not be a sour beer tasting at the beer club in the new year...

iain_todd

November 28, 2013, 04:45:17 PM #22
Canny mind, like, but chances are I have. Sounds familiar, anyway. I've had the Liefman's fruit beers and Timmerman's peach beer...
"I was in a bar in Dublin, and it had one of those coasters and it said, 'Drink Canada Dry', so I thought I'd give it a shot" - Brendan Behan

matthewdick23

November 28, 2013, 05:03:15 PM #23
my suggestion is to do a quad and sour it in the barrel

sub82

November 29, 2013, 09:34:32 AM #24
Quote from: matthewdick23 on November 28, 2013, 05:03:15 PM
my suggestion is to do a quad and sour it in the barrel

So would we ferment using a saccharomyces yeast and then add the souring yeast (brettanomyces?) in the barrel?

matthewdick23

November 29, 2013, 10:01:43 AM #25
we could do that chris, yeah

but the best results come from souring in the primary, apparently.

so it'd mean everyone involved with the project committing an fv to be sour for the rest of its life

not necessarily a bad thing!!

sub82

November 29, 2013, 11:47:41 AM #26
True! We've been planning on have a shot at sour beers for a while but never got round to it - would be a good reason to start  ;D

matthewdick23

November 29, 2013, 01:01:45 PM #27
boom

matthewdick23

December 09, 2013, 04:00:33 PM #28
1. Matthew
2. Andy
3. Barry
4. Chris and Moira
5. Iain

Right thats 5. 5x20L = 100 L


I have a dasterdly plan for the rest of the beer

we're getting this poss before Xmas.  Ill pay for it and get money off folks at next meet

anyone else want in before we all pay?

start thinking about beer to do in it...


Bill_00

December 09, 2013, 04:19:48 PM #29
1. Matthew
2. Andy
3. Barry
4. Chris and Moira
5. Iain
6. Bill
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