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Looks like we are ready to start brewing for round 2 of the barrel project. X will have to keep us up to date on the lenght of the barrel aging for round one but it seems right now to be set at 1.5 months, that gives us plenty of time to brew for round 2. Since Hogie and Dave already have a RIS on the go it seems like we should stick with that style. They fit 10 kegs and a bit in the last barrel and we have 11 gusy on our list right now, if this holds up I'll brew the top up beer as well and split mine with Rubbertoe. Thoughts, comments, suggestions, hints, lies...allegations?

1. Andy - Done
2. Graham - Done
3. LD - Donex2
4. Hogie - Done
5. Know1 - Done
6. Fishdisease - Done
7. Dirt chicken - fermenting
8. Maltster - Done
9. Bluenose - out
10. Rubbertoe - Done

Sounds good. We'll also have enough if someone can't make it.

I'm still in. Are we using the same recipe? I think I have all the ingredients except for the marris otter.

I'm game, but I'm still newb, wouldn't want one of my kegs to spoil the batch

I'm still good. My batch is almost finished, so it'll be good to go for sure. Just as a precaution, we should learn from the trials of the first filling to make this one smoother. Specifically regarding yeast starters and such.

I'm holding out for a different recipe. I suggest we give some thought to that now in case some people in the top ten would prefer a different recipe and allow those on the waiting list who want this recipe to have priority. Otherwise we may just end up doing the same recipe each time.

Any way for me to grease my way into this one too?

RobD wrote:Any way for me to grease my way into this one too?

Well, I can offer you a trade of some of my bottles for some of yours when everything's said and done. That sounds like a tasty compromise.

I'm good to go anytime. Yeast has dropped out and my FG is 1.020. It tastes amazing already (roasty toasty) and I can't wait to see how it turns out in the barrel. I saw that the first barrel had some scotch in it still and I wouldn't be opposed to chipping in on a couple of bottles for our batch as well. Thoughts?

For anyone interested, here's my recipe:

http://hopville.com/recipe/1448061/russ ... len-rizzle" onclick="window.open(this.href);return false;

There's another recipe from BCS in the other thread. I had to make a couple of substitutions.

I had a weak boil (I think Chalmers did too) so ended up with 24L. I'll only be contributing 19L to the barrel though. Going to bottle the rest for comparison.

hogie wrote: I saw that the first barrel had some scotch in it still and I wouldn't be opposed to chipping in on a couple of bottles for our batch as well. Thoughts?

Yes. My thought is Yes. However, there's no need to go buy $300 of scotch (4 x 750 ml of Glen Breton). But I'd be in for a lesser quality in our barrel.

KMcK wrote:I'm holding out for a different recipe. I suggest we give some thought to that now in case some people in the top ten would prefer a different recipe and allow those on the waiting list who want this recipe to have priority. Otherwise we may just end up doing the same recipe each time.

Kyle, do you mean different recipe of the same style or different style? I'm not opposed to either.

I speculate I won't be able to brew and get it to NS in an appropriate time line for the next filling (septemberish). so someone else should be on the list.

CorneliusAlphonse wrote:I speculate I won't be able to brew and get it to NS in an appropriate time line for the next filling (septemberish). so someone else should be on the list.

Thanks for the heads up Liam.

RubberToe wrote:Kyle, do you mean different recipe of the same style or different style? I'm not opposed to either.

Different style: something less malty.

Fishdisease wrote:

hogie wrote: I saw that the first barrel had some scotch in it still and I wouldn't be opposed to chipping in on a couple of bottles for our batch as well. Thoughts?

Yes. My thought is Yes. However, there's no need to go buy $300 of scotch (4 x 750 ml of Glen Breton). But I'd be in for a lesser quality in our barrel.

I'd prefer to skip the scotch. Maybe those that wanted scotch could do some blending after it comes out of the barrel. However, I'll go along with whatever the majority decides.

maltster wrote:

Fishdisease wrote:

hogie wrote: I saw that the first barrel had some scotch in it still and I wouldn't be opposed to chipping in on a couple of bottles for our batch as well. Thoughts?

Yes. My thought is Yes. However, there's no need to go buy $300 of scotch (4 x 750 ml of Glen Breton). But I'd be in for a lesser quality in our barrel.

I'd prefer to skip the scotch. Maybe those that wanted scotch could do some blending after it comes out of the barrel. However, I'll go along with whatever the majority decides.

this may be a better plan since we have no idea what kind of scotch flavor we will end up getting from the barrel itself.

so what are we going to make for this one?? what are some ideas??

not to sound too newb, but what styles lend themselves better to barrel aging best?

could we do something with sour cherries or apricot???

always wanted to make "cherry fever stout" from joy of home brewing

or a high alcohol cherry kriek!!

Keep in mind this will have lots of RIS component to it, because that's what will have just come out of there. And I don't think people want to rinse it out too much, as this will remove the precious barrel character. The prevailing theory is that the first beer won't need much time in the barrel (a month or so), but the second one will need longer (maybe 3-4?), and so on.

The blending with whiskey after is a better idea, IMO, in case the extra time in the barrel gets everything you want out of it.

Dirt Chicken wrote:so what are we going to make for this one?? what are some ideas??

The style will be RIS as some people have already brewed their beers.

LiverDance wrote:

The style will be RIS as some people have already brewed their beers.

Same recipe? Czar?

maltster wrote:

LiverDance wrote:

The style will be RIS as some people have already brewed their beers.

Same recipe? Czar?

This would be best for consistency.

can someone post the revised revised revised Czar recipe with the substations for special b and any other rare malts needed.

I'll bring up a few lbs of pale chocolate with me tomorrow. You might still get special B at noble grape, but we were using caramunich 120 from an NCM order. I'll see what I have left, but check with the locals too.