Author Topic: When do you RETIRE a barrel or solera?  (Read 5863 times)

Offline kramerog

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Re: When do you RETIRE a barrel or solera?
« Reply #15 on: June 16, 2013, 08:59:23 AM »
Glutamic acid is an amino acid.  MSG (monosodium glutamate) is a sodium salt of glutamic acid.  I believe that the addition of calcium sulfate is effective to reduce soy salt flavor because the calcium binds the glutamate/glutamic acid.
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Offline 1vertical

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Re: When do you RETIRE a barrel or solera?
« Reply #16 on: June 16, 2013, 02:04:42 PM »
Glutamic acid is an amino acid.  MSG (monosodium glutamate) is a sodium salt of glutamic acid.  I believe that the addition of calcium sulfate is effective to reduce soy salt flavor because the calcium binds the glutamate/glutamic acid.
Nice to hear some chemistry of this vector.  I make additions of calcium sulfate to my water
when I adjust the water chemistry for brewing.....fingers crossed I never get those flavors.
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Offline 1vertical

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Re: When do you RETIRE a barrel or solera?
« Reply #17 on: March 30, 2014, 07:15:33 PM »
I believe that I know when to retire the solera.  I put the wine thief in thru the pellicle and
pulled out a small sample.  The taste was overwhelming acetic acid vinegar.  I guess technically
I could use the cask to produce more vinegar but, I do not believe that is the direction I
wish to persue......The liquid looks good and smells great...taste is vinegar....cherry vinegar.

R.I.P.

May be it'll become a nice planter in the yard   ;D
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Offline sambates

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Re: When do you RETIRE a barrel or solera?
« Reply #18 on: April 11, 2014, 02:23:45 PM »
You could always empty it and scorch it with 180+ water to kill any sort of bug activity. Here's a good article (http://morebeer.com/public/pdf/wbarrel.pdf) to look at too. It depends whether you want to invest the time and effort in the hopes of further barrel sours!
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