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Joined: Sun Apr 25, 2010 11:37 pm
Posts: 557
Location: Modiin, Israel
PostPosted: Wed Apr 13, 2011 6:16 pm 
so a group of us got together and bought a used reconditioned wine barrel (225L).
we each brewed the same recipe - Robust Porter, and got together last night for the barrel filling. what an excitement!.
the recipe:

OG: 1.082
FG: 1.018
Color: 38.1 SRM
IBU: 28.5 IBU
ABV: 8.1%
6.00 kg Pale Malt (2 Row) UK (3.0 SRM) 84.8 %
0.50 kg Caramunich Malt (56.0 SRM) 7.0 %
0.33 kg Carafa II (412.0 SRM) 4.6 %
0.25 kg Roasted Barley (300.0 SRM) 3.6 %
40.00 gm Goldings, EK [5.00 %] (60 min)
Yeast: US-05

Mash @ 68 C, 60 min, efficiency 75%
Boil 60 Minutes

you can view pictures and read a write up here:
http://myhomebrewedbeer.blogspot.com/20 ... -post.html
OR use Google translate to read it in English

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Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:


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Joined: Thu Nov 11, 2010 10:55 am
Posts: 1302
Location: Lower Blue Mountains, NSW, Australia
PostPosted: Wed Apr 13, 2011 8:15 pm 
Cool,

Also liked the 200L braumeister and matching 240L fermenter! :)

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Fermenting: -
Cubed: -
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On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12


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Joined: Sun Apr 25, 2010 11:37 pm
Posts: 557
Location: Modiin, Israel
PostPosted: Thu Apr 14, 2011 2:12 am 
stux wrote:
Cool,

Also liked the 200L braumeister and matching 240L fermenter! :)


Yes, the barrel is hosted at my friend Dagan's new nano brewery. 200L braumeister and nine 240L fermenters. they brew their own beers HADUBIM (the Bears) and contract brew for other wannabe commercial brewers.

http://myhomebrewedbeer.blogspot.com/20 ... -post.html


here's the label for their first commercial brew:
Image

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Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:


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Joined: Sat Feb 13, 2010 3:54 pm
Posts: 4164
Location: Perth, Western Australia
PostPosted: Thu Apr 14, 2011 10:32 pm 
Shib, that is an exciting project. You must have had some fun doing that.

Sounds like you have an enthusiastic community of brewers there in Israel. :thumbs:

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Joined: Sun Apr 03, 2011 11:09 pm
Posts: 929
Location: Upstate NY
PostPosted: Sun Feb 10, 2013 10:24 am 
Hey Noam, guess what I just bought?

http://www.homebrewing.com/equipment/whiskey-barrel.php

Image

I'm planning to run a few porters through it, and possibly an IPA (there's a local brewery that offers an oaked IPA that is fantastic).

Once most of the oak flavor is gone it'll be time to infect it with some bugs. Can you say "Flanders Red"? :thumbs:

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Joined: Sun Jun 20, 2010 5:30 am
Posts: 1670
Location: south Tennessee usa
PostPosted: Sun Feb 10, 2013 9:29 pm 
If you do not have to space for a Barrel, you can still OAK your beer with these..

http://www.eckraus.com/wine-making/wine ... oak-chips/


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Joined: Mon Dec 24, 2012 6:45 pm
Posts: 513
Location: Canada, Formerly UK
PostPosted: Sun Feb 10, 2013 10:36 pm 
Todd, I really wanted to get some casks once, like in the picture below. I found a place to order them online. My plan was to make historical IPA and put it in the casks. I couldn’t solve the cleaning and sanitisation issue. In the “old days” they used formaldehyde, which is extremely toxic. Did you come up with a practical solution to this?
Thanks


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Joined: Sun Apr 03, 2011 11:09 pm
Posts: 929
Location: Upstate NY
PostPosted: Mon Feb 11, 2013 12:13 am 
180 F water. The barrel that I ordered has been full of whiskey until just recently so there really isn't any concerns with having to clean/sterilize it. In the long run it will be used for long term aging of sour beers so, again, there is no big concern about sanitizing (we sour guys WANT the bugs in there!)

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Joined: Sun Apr 25, 2010 11:37 pm
Posts: 557
Location: Modiin, Israel
PostPosted: Mon Feb 11, 2013 1:23 am 
Todd, that's kind of pricey isn't it?
and Joshua, oak chips aren't nearly as fun as having your own barrel :)

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Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:


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Joined: Sat Apr 23, 2011 6:06 am
Posts: 1171
Location: Alberta, Canada
PostPosted: Mon Feb 11, 2013 1:39 am 
A big plus is the bourbon/whiskey flavour imparted with a used barrel

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Joined: Sun Apr 03, 2011 11:09 pm
Posts: 929
Location: Upstate NY
PostPosted: Mon Feb 11, 2013 1:56 am 
shibolet wrote:
Todd, that's kind of pricey isn't it?
and Joshua, oak chips aren't nearly as fun as having your own barrel :)


Actually it's pretty cheap on this side of the pond. A similar sized Hungarian Oak barrel is $135 USD plus shipping and the French Oak is $300 USD plus shipping. Once the weather gets a bit nicer I will hit the Finger Lakes Wine Trail here and see about procuring a used wine barrel. :pray:

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Joined: Mon Dec 24, 2012 6:45 pm
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Location: Canada, Formerly UK
PostPosted: Mon Feb 11, 2013 6:47 am 
thughes wrote:
180 F water. The barrel that I ordered has been full of whiskey until just recently so there really isn't any concerns with having to clean/sterilize it. In the long run it will be used for long term aging of sour beers so, again, there is no big concern about sanitizing (we sour guys WANT the bugs in there!)


I never even thought of using hot water. Thanks! I googled it for ages too, and didn’t come across that. Makes perfect sense to me.


thughes wrote:
I'm planning to run a few porters through it, and possibly an IPA (there's a local brewery that offers an oaked IPA that is fantastic).


Beer in casks went off once it was started, and had to be drunk within a week or two because of the air getting in as it was dispensed. Do you know how your local brewery avoids that? or if there is a way I could get around that?

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Joined: Sun Apr 03, 2011 11:09 pm
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Location: Upstate NY
PostPosted: Mon Feb 11, 2013 7:44 am 
The local place is not doing cask ale, they simply aged a few batches of their signature IPA in oak barrels before kegging and then released it on tap at a few select pubs. This is the beer that they oaked, and here are the tasting notes. I believe it was done as an homage to the great IPA's of yore that once traveled the ocean in oak barrels.

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Joined: Sun Apr 03, 2011 11:09 pm
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Location: Upstate NY
PostPosted: Mon Feb 11, 2013 7:46 am 
I think the all brett IPA I did recently would be a pefect candidate to spend a bit of time soaking in an oak barrel......

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Joined: Mon Dec 24, 2012 6:45 pm
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Location: Canada, Formerly UK
PostPosted: Mon Feb 11, 2013 5:58 pm 
I really don’t like oaked wines :argh: (I like many non-oaked wines). I like any kind of scotch though. Do you reckon I’d like naturally oaked IPA? Does anyone like oaked beers but not like their wine oaked?

Should I try it by throwing in some of Joshua’s oak chips? Does that work as well as an oak barrel, even though it might be less fun.

How does that sour beer taste? You’d need the patience of a saint (I don’t have that) to age it for so long. Is it worth the wait?

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Last edited by GuingesRock on Mon Feb 11, 2013 6:13 pm, edited 1 time in total.

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Joined: Sun Jun 20, 2010 5:30 am
Posts: 1670
Location: south Tennessee usa
PostPosted: Mon Feb 11, 2013 6:10 pm 
GR, Oaking Beer??? check this link for some Beginner's ideas....http://beersmith.com/blog/2012/02/20/oa ... rel-aging/

Have Fun!


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Joined: Mon Dec 24, 2012 6:45 pm
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Location: Canada, Formerly UK
PostPosted: Mon Feb 11, 2013 6:19 pm 
Thaks Joshua, good link. I'll copy into links library, so I can find it again later. Hope you don't mind

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Location: south Tennessee usa
PostPosted: Mon Feb 11, 2013 6:36 pm 
GR, No worries, This topic could end today, or run for weeks with this link!!

Enjoy Experiments!


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Joined: Sun Apr 25, 2010 11:37 pm
Posts: 557
Location: Modiin, Israel
PostPosted: Mon Feb 11, 2013 6:52 pm 
i have beer ageing on oak (cubes :sad: ) for over a year. yes, being patient sucks.

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Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:


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Joined: Sat Apr 10, 2010 8:27 pm
Posts: 2417
Location: Central Wisconsin USA
PostPosted: Tue Feb 12, 2013 3:59 am 
I have a 1 gallon glass growler. I regularly have some oak chips sitting in there with various things. At the moment I have oak chips, vanilla beans, Licorice root and all soaking in brandy!

In fact I am tweaking my beer now!

Attachment:
Growler.jpg


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tap 2 American Pale ale
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tap 4 London Porter


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Joined: Sun Apr 25, 2010 11:37 pm
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Location: Modiin, Israel
PostPosted: Wed Feb 13, 2013 4:57 am 
our barrel project is approaching it's third year. today was the first tasting of a sample taken from the second batch ageing in the barrel since last March.
Image
it's a dark brown ale at around 10%. we will be bottling in a week or two.

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Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:


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Joined: Sat Apr 23, 2011 6:06 am
Posts: 1171
Location: Alberta, Canada
PostPosted: Wed Feb 13, 2013 10:14 am 
Shib,I see you have one of those shy hydros too! Always facing the wrong direction. :shoot:

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Joined: Tue Jun 18, 2013 12:48 pm
Posts: 72
Location: Australia
PostPosted: Mon Jun 24, 2013 8:14 pm 
shibolet wrote:
so a group of us got together and bought a used reconditioned wine barrel (225L).
we each brewed the same recipe - Robust Porter, and got together last night for the barrel filling. what an excitement!.


Hi shibolet

I am planning to do this with some friends as well, we have a red wine barrel, 100L smaller than yours. I don't think we will age it for so long as you.

I am interested to learn if you sterilized the barrel before you added the beer?

Also do you expect the beer will turn sour?

Thanks


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Joined: Sun Apr 25, 2010 11:37 pm
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Location: Modiin, Israel
PostPosted: Mon Jun 24, 2013 9:00 pm 
hey Homemade,
you can't actually sterilize an oak barrel. we rinsed it with hot water. one year we also rinsed it with 95% alcohol.
at the last cleaning we used a sulfur stick to kill the bugs in the barrel. (BTW, DO NOT burn a sulfur stick in a barrel that had alcohol or spirit of any kind in it)
I do expect the barrel to go sour eventually but so far the beers are surprisingly clean.

I also recently acquired another 100L barrel. this one will be intentionally soured.

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Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:


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Joined: Tue Jun 18, 2013 12:48 pm
Posts: 72
Location: Australia
PostPosted: Mon Jun 24, 2013 9:22 pm 
Hi shibolet

Thks for that can I ask more questions of you?

I do not want a sour beer but I have read a few things and I am struggling to understand if it will be sour tasting on the first brew. So you have done a few brews in the barrel and the beer has not come out sour yet?

The barrel I have was sulphited before I got it, but has been stored empty for a few months now. so I just need to rinse it with hot (i guess boiling) water that's sounds easy enough. How much do you use? I am guessing you need a large amount otherwise it will cool down quickly once it is inside the barrel?

Do you store yours empty between use?

I notice you ferment the beer first then age in the barrel, but you fit an air lock, do you get much additional ferment activity? do you leave much headspace in the barrel?

does your barrel leak much or do you prime it to soak the wood so it swells?

Last question, do you notice any evaporation? In a podcast Jamil suggested there will be evaporation through the wood?

Appreciate your feedback on this

Thks


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