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Topics - ppbrewclub

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General Homebrew Discussion / 2nd time using a bourbon barrel
« on: April 19, 2015, 06:38:06 AM »
My brew club has decided to use our Wild Turkey bourbon barrel as a tertiary fir the second time. After we emptied it for the first batch we immediately filed it with water and bunged it. It has been about 13 months since we did this. We'd like to use it again. I have two questions

1.)  What other kits would be good with a bourbon taste?
2.) We plan on emptying the water out if the barrel and putting in a few bottles of bourbon and rotating it daily. Is this enough to be able to use it again sanitarially?

Was also thinking about adding run to it, however I think the rum + bourbon distillate would taste odd. But it was a thought.

Going Pro / Pro + local Beer/tap bar
« on: March 23, 2015, 02:30:10 PM »
What would be the pros and cons of owning a craft beer bar, where there are, say, 20 taps of local craft beers plus your own?

Actually, in CO, a guy opened up a "Shoes and Brews" that I am REALLY interested in.  I live in the area code 262, which is in WI.  262 has a running reference (26.2 miles = a marathon).  I am a marathoner, craft beer lover and home brewer.  I am developing a business plan as we speak.

262 Shoes 2 Brews.  The "2" suggests that there are 2 different kinds of brews:  Beer (of course) and coffee.
Two sides to the store, and one would be referred as "262 Shoes" and the other would be referred to as "262 Brews". 

I am building a Keezer & bar and I need to get supplies.  Is there a great, reputable place that we, as a community, should be supporting?  Great custy service, fast shipping, no blemished products, etc...


Extract/Partial Mash Brewing / First Bourbon Barrel experience
« on: March 07, 2014, 12:04:16 PM »
A few home brewers got together and we made 12 batches of NB imperial stout to put into a 56 gallon Wild Turkey bourbon barrel.  We let it ferment in primary carboys, placed into a secondary for 4 weeks and then transferred it into the bourbon barrel on Oct 1st. 

Well, tomorrow we are pulling it out to bottle and keg (corny).  I am a little worried about the bottling, as there won't be much, if any, yeast left over to carbonate.  My plan is to buy the same wyeast and put it into the bottling bucket with the priming sugar.  Is that a good plan, or should I do something else?  How about CBC-1 yeast?

Thanks for replies.  I will try and post some pix of all this for you to see.  We are really excited to finally get into that barrel!

General Homebrew Discussion / Bourbon Barrel Stout
« on: October 24, 2013, 11:59:10 AM »
My homebrew club brewed 11 batches of NB imperial stout with specialty grains.  We let ferment for 2 weeks then put into secondary.  We just racked from secondary to the bourbon barrel and we are still about 2 gallons shy of filling the barrel up.  So we tried as much to fill the barrel up with CO2, but we are still a little worried about the airspace left.

I have just made another batch as I was considering filling the barrel as full as possible.  Now I am second guessing.  I don't want to keep opening up the barrel and expose to O2.  What should I do gize?

Bourbon Barrel is from Wild Turkey.

Kegging and Bottling / Storing an empty keg
« on: October 24, 2013, 07:14:45 AM »
I know, I know.  Why is it empty?

While it sits empty is there a rec'd way to store it.  Options:

1.) Clean and dry, open on the top
2.) Clean and dry, closed lid
3.) Clean and dry, closed lid and CO2'd w/ 7-10 lbs (to make sure there is pressure when you goto use it again)
* 4.) Clean and dry keep Sani'd 1/4% filled
5.) Stack em up, rinsed, till several are
6.) Other options?
Please fill in X and Y with your posts :tup:

Thanks gize

*Most popular, but all are ok.  Just make sure they are cleaned and sani'd before the next use

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