Nothing else compares
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Oops, I guess I should have said I have never heard of a homebrewer fermenting in a barrel.I will try to remember to update this, but FYI, Tom, I have a cask that I added Brett
How does the barrel flavor compare to just aging in a barrel?
Brew on, Tom
Doh! went to check the wort fill level in the conical as I was wrapping things up and dropped the lid gasket in the wort.
tried to fish it out with a santized hanger, but gave up after a couple of tries and just slapped a new gasket on and called it good.
I saw a commercial Belgian Strong Pale that was aged in a red wine barrel. It would be nice to spend less than $500 on filling the barrel. But the Dark Strong and Barleywine do have advantages.Hence the SS nail in the end of the cask...your sampling doorway. You can remove the nail and obtain a taste, then replace
I'm curious how much oak tannins are left in a barrel that's been through the bourbon cycle and then held port. I guess I left out that before it went to Port, it had bourbon in it. I think that's typical in the States.
I suppose as long as I am bottle conditioning I can just add the dregs of one of the bottles to future brews to carry it over to new brews.