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Post by Alex Bullock on Apr 14, 2016 9:00:47 GMT -5
’m brewing a RIS to fill up my bourbon barrel once they’re delivered but I need some advice. I’m in the process of moving so I could either:
1. Wait until after the 24th to brew and risk drying out the barrel. Would likely require filling with citric acid/sodium metabisulfite solution to swell the barrel, loss of bourbon character.
2. Brew it in my current house and fill barrel at end of April, move to new house once in barrel. Risk is oxidation of base beer during move to new house.
Basically it’s a trade-off between losing bourbon character and potentially oxidizing a beer I plan on aging for multiple years.
Anybody have any advice for me?
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Post by erieshoresbrewery on Apr 14, 2016 10:56:02 GMT -5
I would take the option 2 if it where me.. If you move it very carefully you should be ok
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Post by keegan on Apr 15, 2016 16:05:11 GMT -5
What about racking it into a keg for the move? Could purge the keg with CO2 which should help, then fill the barrel after the move
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Post by Alex Bullock on Apr 17, 2016 8:51:41 GMT -5
The guys at Milk The Funk reassures me that 3-4 weeks dry is likely not an issue for me barrel. I will probably keg it for the move, but I need to have at least 5 gals of beer for the barrel..
Have you ever measured how much volume in a ball lock corny keg? I think I measured slighlty less than 5 gals once.
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Post by Alex Bullock on Apr 20, 2016 14:05:53 GMT -5
Looks like I'll be putting it in a keg anyways.. the fermentation was so strong it blew out about a gallon of wort anyways
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Post by Alex Bullock on Jun 7, 2016 15:22:07 GMT -5
I ended up brewing the beer, letting it ferment for 2 weeks and purging the headspace with co2 before driving it from house to house.. I just sanitized a hose and lowered it into the headspace, turned the co2 on for a minute and then shut it off. Unfortunately the barrel never came and I was refunded for it so now I have a Russian Imperial Stout without a home (I guess I'll put it in a keg ) And BTW for those interested, I asked this question to Scott and Jay at the Brewing Network's "Sour Hour" and got a shoutout! Listen to episode 35 and you'll hear them mention my name and that I'm from Canada. Embarrassingly it was a public service announcement about not burning sulphur sticks in spirit barrels.. high alcohol levels + fire = explosion. Good thing I didn't mention our club or else we would've all looked like fools instead of just me!
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