Glenora 10yr Barrels

[kberry]

Let me know when you want the money. I can email transfer if you like when you come up with an exact figure.

-Kevin

[GAM]

So if we move forward how does this work? Do we all just brew, ferment, then drop of our carboys?

Ya. We need to meet up to fill the barrel and wait a month or six.

Sandy

[chalmers]

Sorry folks, I'm going to pass on this go-around.

Perhaps incorrectly, I feel like we should have brewed and fermented the beer well in advance of the emptying, to minimize the length of time the barrel has to go dry. If other people share the same concern, perhaps we could get Glenora's contact info to find out their "emptying schedule", so we can brew up a beer a few weeks in advance.

[CorneliusAlphonse]

That is true, to get this ready we would have to have 10 people brew and ferment a beer in the next week, ideally.might be tough...

[Tim Gregory]

I don't remember exactly, but I think the barrel was around for a month or so the first time we did it and it didn't hurt the beer. I'll gamble on it. We need a recipe asap though.

[mr x]

Yeah, I don't think 4 weeks will hurt that much. I'll have to check the old thread.

[CorneliusAlphonse]

ok, i don't know that much about how long barrels stay sealed. so should we do a DIPA like sandy said? might be a decent choice for turnaround time. anyone have a go-to recipe?

[CartoonCod]

Here is a good article on barrel use.

http://byo.com/equipment/item/68-a-barrel-of-fun" onclick="window.open(this.href);return false;

I particularly like their "rule of two". Before filling the barrel everybody tries a sample from each carboy in search of infection. If two people question a carboy, it doesn't go in the barrel. They also talk about putting some whiskey in the barrel to keep bacterial from growing.

[CorneliusAlphonse]

I think the sampling thing is totally fair. There have been issues before and it might help to avoid that. Have to have maybe 240L total in case we have to turn a batch or two away

[mr x]

The first barrel we used had a good 2-3 liters in the bottom iirc.

Sent from my Nexus 4 using Tapatalk 4

[NASH]

Chalmenator: they only empty bbls once per year unless they get a large special order. That's what they told me last spring at least.

Sitting empty for a month shouldn't be that big o deal.

I will never age a 2nd time in a bbl without first steaming or ozone-gassing for sanitation. Just sayin'.

Bbls don't need to be kept cool. In fact, a bit of warmth dramatically speeds the process. Obviously that's better for bacterial growth as well. So be clean about it.

The amount of booze in the wood in these certainly doesn't need any boosting with more bottles. Even if there's none swishing around the bottom.

My final FYI is: Booze does not kill all beer spoilage bacteria. It'll get most but not all and therefore shouldn't be considered a sanitizer.

Transmitted from the Hop-phone.

[GAM]

I don't remember exactly, but I think the barrel was around for a month or so the first time we did it and it didn't hurt the beer. I'll gamble on it. We need a recipe asap though.

Tim thats your job. I want this to happen but I need buy in.

Jeff, did you think on this?

Sandy

[mr x]

FWIW, I do have an ozone generator that could be adapted, and I also have ClO2, which will gas off and provide protection similar to ozone i would imagine.

[CorneliusAlphonse]

Come up with a recipe and I'll brew Monday or tuesday. Will do a double batch in case we need extra

[KMcK]

If it's a DIPA this time I'm in (don't care so much for those barley whines).

[chalmers]

Thanks for the heads up, Nash, was not aware it was usually only once a year.

[dexter]

Barrel aged iipa sounds good.

[Jimmy]

Barrel aged IRA - desecration style! desecration.

[mr x]

I recommend Imperial brown.

[kberry]

I think DIPA or IRA sound great. But I'm good with anything! Do we know where the barrel will be stored?

[GAM]

Red/brown/DIPA, I don't care! shit ton of grain + a shit ton of hops is the recipey. A place for storage and a truck to pickup the beer details, while important, will come.

Tick tock!

Sandy

[Tim Gregory]

So is IRA the winner? Anyone have any experience with this style? I'm guessing pale malt and a goodish amount dark crystal malt? maybe a handful of roasted barley? any thoughts Nash?

[Jimmy]

Don't count my suggestion for IRA - I'm not able to brew anything for this..I just know I fackin' love that barrel aged desecration!

[GAM]

So is IRA the winner? Anyone have any experience with this style? I'm guessing pale malt and a goodish amount dark crystal malt? maybe a handful of roasted barley? any thoughts Nash?

Good decision Tim. Go with it. You have more knowledge than most of us and the bragging rights to go with it.
IRA with a shit ton of “available hops.

I have asked for help with the brewing. Stay tuned for that.

Sandy

[NASH]

So is IRA the winner? Anyone have any experience with this style? I'm guessing pale malt and a goodish amount dark crystal malt? maybe a handful of roasted barley? any thoughts Nash?

Imperial Red Ale? That bad boy (Desecration) was born as a closet-cleaner but was wicked good so I kept brewing it

My personal opinion is that dark crystal belongs in nothing HOPPY. Ever. So, an Imperial RA recipe would look something like this:

OG: 1.083
ABV: 9.0%
SRM: 15.4
IBUs: 65

Malt Percent
Pale Ale 81.68%
Kiln Amber 2.67%
S. Aromatic 5.73%
Carastan 1.91%
Light Carastan 2.29%
Melanoidin 4.96%
Roasted Barley 0.76%



23 L
- 40 IBU Magnum 1st wort
- 25 IBU Northern Brewer @ 10 mins (~3oz)
~ 7oz Chinook/Centennial split @ flame-out
- 8oz Summit/Chinook/Centennial split dry-hop 6 days

ferment on S-04 @ 60F

Age in BBL 7 weeks @ 22 - 24 C


Clone that. Fuckers.