Barrel'O'Rebel

[mr hoppy]

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.

[Dara]

Nice one. Talk to ya next week.

[LordEoin]

Has that bottle you primed got any carbonation, Taf?

[Taf]

Has that bottle you primed got any carbonation, Taf?

Will check either today or tomorrow, but could be too soon to be sure.

[Taf]

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.

[LordEoin]

rightio! that's what i wanted to know, thanks

[Bzfeale80]

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.

[johnrm]

I would say the Youngs would be better then champagne.

[mr hoppy]

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.

[johnrm]

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?

[mr hoppy]

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.

[Bzfeale80]

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

[Taf]

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.

[johnrm]

I'm going to bottle a few this evening.
It will be a few weeks before I have an outcome.

[mr hoppy]

Any plans to refill the barrel before it goes dodgy?