Someone should take a gravity reading. If its still around 1.020 then it might not be lacto.
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Barrel Filling - Round 2
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RubberToe
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Re: Barrel Filling - Round 2
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LiverDance
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Re: Barrel Filling - Round 2
1.018RubberToe wrote:Someone should take a gravity reading. If its still around 1.020 then it might not be lacto.
Sent from the brew timer.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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hogie
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RubberToe
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Re: Barrel Filling - Round 2
Was anything added to the barrel at filling? IIRC most people finished at 20 or higher. Still not far off though.
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On tap at RubberToe's:
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Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
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GillettBreweryCnslt
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Re: Barrel Filling - Round 2
Mine's still in the keg it came home in. I haven't had time to even wash my bottles! But this gives me hope that it's worth bottling.
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LiverDance
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Re: Barrel Filling - Round 2
I have an 11 liter carboy full of it so I can monitor the gravity as time passes.RubberToe wrote:Was anything added to the barrel at filling? IIRC most people finished at 20 or higher. Still not far off though.
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"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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RubberToe
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Re: Barrel Filling - Round 2
Right on.
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jeffsmith
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Re: Barrel Filling - Round 2
I think ours (10 gallons) finished at something crazy like 1.013.RubberToe wrote:Was anything added to the barrel at filling? IIRC most people finished at 20 or higher. Still not far off though.
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akr71
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Re: Barrel Filling - Round 2
That sounds about what I remember. I would check, but my desktop computer (which is the one I have BeerSmith installed on) is down. I'm hoping its just the power supply and not the main board.jeffsmith wrote:I think ours (10 gallons) finished at something crazy like 1.013.RubberToe wrote:Was anything added to the barrel at filling? IIRC most people finished at 20 or higher. Still not far off though.
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Andy
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RubberToe
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Re: Barrel Filling - Round 2
Well I had another taste yesterday and finally dumped mine down the drain. That's ok, I needed the keg for this...
4 weeks ago I did a re-brew with the same recipe as I used last time save for the late hops. I used fuggles then, and goldings now. It finished at 1.020 dead on and tastes great. I just kegged it and after hitting it with a little CO2 I'm going to bulk age it for at least a few months at basement temps.
I named it Redemtion RIS.
4 weeks ago I did a re-brew with the same recipe as I used last time save for the late hops. I used fuggles then, and goldings now. It finished at 1.020 dead on and tastes great. I just kegged it and after hitting it with a little CO2 I'm going to bulk age it for at least a few months at basement temps.
I named it Redemtion RIS.
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On tap at RubberToe's:
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Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
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LiverDance
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Re: Barrel Filling - Round 2
You gonna add some oak?RubberToe wrote:Well I had another taste yesterday and finally dumped mine down the drain. That's ok, I needed the keg for this...
4 weeks ago I did a re-brew with the same recipe as I used last time save for the late hops. I used fuggles then, and goldings now. It finished at 1.020 dead on and tastes great. I just kegged it and after hitting it with a little CO2 I'm going to bulk age it for at least a few months at basement temps.
I named it Redemtion RIS.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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RubberToe
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Re: Barrel Filling - Round 2
Nah, going to keep it as is.
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On tap at RubberToe's:
Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
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Sometimes on a Sunday Belgian Dubbel, Oaked Old Ale, Ordinary Bitter
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GillettBreweryCnslt
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Re: Barrel Filling - Round 2
RubberToe wrote:Nah, going to keep it as is.
Sent from the brew timer.
I bottled mine about a month ago and I haven't tried it yet. I did have a glass when I was bottling it and it's wasn't that bad IMO. It had sat int he keg for a month since it was pulled off and tamed quite a bit just in that month. I made it through about 6 oz and still went through with the bottling. Perhaps I'll break one out tonight and test it.
Anyone else test theirs lately?
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maltster
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Re: Barrel Filling - Round 2
I bottled mine in early January and I've been drinking it occasionally since then. I didn't think it was that bad. The sourness has subsided. I've never compared it to a true RIS but I actually like it.
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LiverDance
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Re: Barrel Filling - Round 2
The last taste I had was of the one that I added orval dregs to to get some brett in there and It was tasting great 
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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Dirt Chicken
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Re: Barrel Filling - Round 2
This is good news! did you bottle it brian? would it be risky to run beer with brett through your taps?LiverDance wrote:The last taste I had was of the one that I added orval dregs to to get some brett in there and It was tasting great
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LiverDance
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Re: Barrel Filling - Round 2
I didn't do anything with it yet, still sitting in secondary. I plan on kegging as I will have a kegorator dedicated to sour beers.Dirt Chicken wrote:This is good news! did you bottle it brian? would it be risky to run beer with brett through your taps?LiverDance wrote:The last taste I had was of the one that I added orval dregs to to get some brett in there and It was tasting great
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"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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Dirt Chicken
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Re: Barrel Filling - Round 2
Do you figure i could bottle carb it with some dextrose and a sprinkle of us05?
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GillettBreweryCnslt
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Re: Barrel Filling - Round 2
I didn't add any yeast to mine when I primed it. It's been int he bottle for a month and I had the first bottle last night. It was still a bit sour, but drinkable. I threw the bottle in the freezer to cool it a bit and I think it got to cold as the flavour wasn't all that full. Still drinkable, but not my number 1 choice right now.
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chalmers
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Re: Barrel Filling - Round 2
How was the carbonation level, sans-yeast?
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GillettBreweryCnslt
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Re: Barrel Filling - Round 2
It was ok, I'd say slightly under-carb'd for the style. But it was the last bottle I filled and only 2/3rds full. I would suspect the rest will be on the low end of acceptable. Needs to mellow for a lot longer for me though. Like a said, drinkable, but not great yet.chalmers wrote:How was the carbonation level, sans-yeast?
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GillettBreweryCnslt
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Re: Barrel Filling - Round 2
So I still have both the barley wine and the quad in the kegs they cam home in and I had a taste just now for the first time since we emptied the barrels at Hogies last summer.
The Quad has that same astringency that the winter warmer did, but not as bad, I still believe it was something in the barrel but not Lacto. I think in another year it'll be good.
The Barley wine was ok, nothing off-putting about it, but really boozy (to be expected I guess). It'll live in that keg for another year too.
Any other recent experiences with those two beer?
The Quad has that same astringency that the winter warmer did, but not as bad, I still believe it was something in the barrel but not Lacto. I think in another year it'll be good.
The Barley wine was ok, nothing off-putting about it, but really boozy (to be expected I guess). It'll live in that keg for another year too.
Any other recent experiences with those two beer?
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LiverDance
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Re: Barrel Filling - Round 2
I dry hopped the shit out my barelywine and served it at a party calling it Grave Digger. People were loving it but got very messy 
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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