Post by Alex Bullock on Aug 14, 2018 6:59:56 GMT -5
Hey all, I have a friend who has a contact at a winery in Niagara and we have the option to purchase a full size wine barrel (59-60 gal) for $60-$90! The details are limited right now, but we would be getting the barrel during harvest time likely in mid to late September. It sounds like we would have our choice of oak (french or american) and wine (red, white, specific grape variety etc). Since this is a winery they do not have any whiskey barrels. I'm thinking the club would purchase the barrel and whoever wanted to get some beer from it would then brew a batch and then pull an equal amount of finished beer out when the beer is ready. As the barrel is used we will pull the flavour out and eventually it will become a neutral barrel, at which point they are traditionally used for sour/funky beers. The first fills would be something that is complimented by wines but could be, and is not limited to, belgian blondes, tripels, saisons, barleywines, scotch ales etc. depending on whether it's red or white wine. Once we learn if we can even store and fill it we can discuss what beer to fill it with.
So there are few questions we need to answer before we can move forward.
1. We need someone to store this barrel and maintain it. The barrel should be stored ideally in a basement around 65F or slightly cooler with a standard humidity (no mold issues or very low humidity). When filled, the barrel will weigh 500-600 lbs so it will be immobile once filled. The storage area would ideally be able to withstand a few leaks/spills, as that will be inevitable as we fill the barrel. It's not likely the barrel will leak if it is fresh and we keep it full, but that is a possibility.
2. We will need to completely fill the barrel ASAP, meaning we will need to collectively brew 55-60 gallons of the same beer and then rack from carboys into the barrel to avoid excessive amount of yeast and trub in the barrel (leading to autolysis and off flavours.
Let's make this happen! Someone has to come forward to host the barrel and then we will have to get enough interest to brew 60 gallons.
I can't host the barrel (I will be getting a barrel of my own already and won't get a second barrel past the girlfriend..) but I can certainly brew 10 gallons for the fill.
So there are few questions we need to answer before we can move forward.
1. We need someone to store this barrel and maintain it. The barrel should be stored ideally in a basement around 65F or slightly cooler with a standard humidity (no mold issues or very low humidity). When filled, the barrel will weigh 500-600 lbs so it will be immobile once filled. The storage area would ideally be able to withstand a few leaks/spills, as that will be inevitable as we fill the barrel. It's not likely the barrel will leak if it is fresh and we keep it full, but that is a possibility.
2. We will need to completely fill the barrel ASAP, meaning we will need to collectively brew 55-60 gallons of the same beer and then rack from carboys into the barrel to avoid excessive amount of yeast and trub in the barrel (leading to autolysis and off flavours.
Let's make this happen! Someone has to come forward to host the barrel and then we will have to get enough interest to brew 60 gallons.
I can't host the barrel (I will be getting a barrel of my own already and won't get a second barrel past the girlfriend..) but I can certainly brew 10 gallons for the fill.