Author Topic: I think we put too much in the barrel  (Read 1614 times)

Offline babalu87

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I think we put too much in the barrel
« on: May 17, 2010, 11:33:52 AM »


7 gallons of Imperial Stout to the mop bucket

I planned on putting just foil over the top once it got going but never did. Blew the airlock to pieces.

The stuff in the stainless container will top it off once its about done.
Fermenting at 67 (basement 62) so it was just fermenter dynamics/too much in the barrel that led to this.
Lesson learned for next time

Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline theDarkSide

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Re: I think we put too much in the barrel
« Reply #1 on: May 17, 2010, 11:39:37 AM »
 :'(

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Offline mikeypedersen

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Re: I think we put too much in the barrel
« Reply #2 on: May 17, 2010, 11:46:11 AM »
Wow, my dogs would have been in heaven if that was my house!

Offline tom

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Re: I think we put too much in the barrel
« Reply #3 on: May 17, 2010, 01:14:00 PM »
You're fermenting in the barrel?
Brew on

Offline babalu87

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Re: I think we put too much in the barrel
« Reply #4 on: May 17, 2010, 05:51:51 PM »
You're fermenting in the barrel?

Yes

Club has been doing it this way for a long time.
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline blatz

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Re: I think we put too much in the barrel
« Reply #5 on: May 17, 2010, 07:43:08 PM »
did your wife see that?  I mean, I know it was the basement, but still...
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

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Offline tom

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Re: I think we put too much in the barrel
« Reply #6 on: May 17, 2010, 08:31:25 PM »
You're fermenting in the barrel?
Yes
Club has been doing it this way for a long time.
I have never heard of fermenting in a barrel, only aging in one to add a whiskey and wood flavor.
Do you re-use them or are they a one time affair?
Tell me more!
Brew on

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Re: I think we put too much in the barrel
« Reply #7 on: May 17, 2010, 08:35:45 PM »
Looks like a SS barrel.

Offline 1vertical

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Re: I think we put too much in the barrel
« Reply #8 on: May 17, 2010, 10:12:48 PM »
I added some sour cherries to my barrel (5 gallons+ or - ) and she began fermenting
I put a bung in with 2 "S" Bubblers to accomodate the gas departure.  Now the bubbling
has slowed way down, I will top off the cask with some beer I brewed just for that purpose.

I do not know if the ferment was from the sacc or the brett I added with the cherries...
but it fermented pretty strongly for a week. I was forewarned to put it near a drain but
do not have one and at this juncture did not need one.

babalu87 looks like what might have happened to me had the ferment really got rolling....
I could envision that with chunks of cherries mixed in....ewwwww....

« Last Edit: May 17, 2010, 10:14:29 PM by 1vertical »
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Offline uthristy

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Re: I think we put too much in the barrel
« Reply #9 on: May 19, 2010, 04:15:17 AM »
I have never heard of fermenting in a barrel, only aging in one to add a whiskey and wood flavor.
Do you re-use them or are they a one time affair?
Tell me more!

Its been done that way for 100s of years>


After the beer is done the barrels are wash and reused>

Online hopfenundmalz

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Re: I think we put too much in the barrel
« Reply #10 on: May 19, 2010, 05:42:17 AM »
Cantillon ferments in the barrel.  I have seen primary and secondary (after fruit is added), spewing out.  No airlocks there.
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
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Offline bluesman

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Re: I think we put too much in the barrel
« Reply #11 on: May 19, 2010, 07:23:38 AM »
As the late great Hank Williams Sr. said......

http://www.youtube.com/watch?v=5DW8I1xCyiQ
Ron Price

Offline babalu87

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Re: I think we put too much in the barrel
« Reply #12 on: May 20, 2010, 05:23:55 AM »
Yes, the wife is the one that took the pics.

The beer in the stainless barrel is to top up the Jim Beam barrel after FG has been reached.
I am also going to put some in a carboy to secondary separate from the whole batch to see what differences (besides oak character) keeping the beer in the barrel have on the finished product.

Once the barrel is done its done, the club gets a new barrel each year for each barrel brew.............. dont fret though a few of us (from the club) are going to turn that into a solera with a sour beer.
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline tom

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Re: I think we put too much in the barrel
« Reply #13 on: May 20, 2010, 09:05:01 AM »
I have never heard of fermenting in a barrel, only aging in one to add a whiskey and wood flavor.
Do you re-use them or are they a one time affair?
Tell me more!

Its been done that way for 100s of years>
Oops, I guess I should have said I have never heard of a homebrewer fermenting in a barrel.
How does the barrel flavor compare to just aging in a barrel?
Brew on, Tom
Brew on

Offline evilhorse

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Re: I think we put too much in the barrel
« Reply #14 on: May 24, 2010, 09:47:00 AM »
I had a similar experience.  Thankfully I was using a plastic fermenter.  I put my imperial stout on a fresh yeast cake.  When I woke up in the morning I found that my brew turned volcanic over night and blew the lids off.  The krausen was 3" above the top of the fermenter.  I have permanent black goo plastered all over my basement from when it blew.  At least I didn't lose any of the beer!   :D