Keven asked me to shoot a message out to the club regarding the purchase of our club barrel. I also sent thus as an email. A couple of thoughts to kick start the discussion on this. This barrel was used to house whiskey but after that it was used by a brewery to age a stout. Typically barrels are good for one MAYBE two oak aged beers. My suggestion is to utilize a Solera method of filling and emptying the barrel. The down and dirty of Solera brewing is to make sure the barrel is inoculated with bugs (brett, lacto, pedio etc.) and it is filled up. The Solera part is that only a portion of the beers is taken out and replaced with the same or another recipe beer. This continues on indefinitely and creates and ever evolving beer. Here is a write up on the Solera method from the Mad Fermentationist. themadfermentationist/2010/03/sour-solera-beer-barrel.html Also, Lyle Hari wants to see if we could get the club to pick up the barrel on Tuesday. We need to know where to store it and who is going to be in charge of it. Jon
Posted on: Mon, 14 Jul 2014 02:44:01 +0000
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