Author Topic: Filling Dead Space in a Barrel  (Read 525 times)

Offline WattsOnTap

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Filling Dead Space in a Barrel
« on: May 23, 2017, 12:28:17 PM »
Just picked up one of the 8 gal barrels from Woodinville Whiskey.  Probably a bit ambitious on my part, as I'm not currently brewing beer batches greater than 6.5 gallons, and fermenting my first 10 gallon mead batch this week (well, probably 8 gal when it comes off the fruit and yeast).

I picked up a practice from wine makers of filling carboy deadspace with glass beads or marbles when working with smaller batches.  I was wondering if the same principle could be used when not completely filling a barrel for aging, and could this method also be used to replace volume lost to the "angel's share" for longer term?

jrdatta

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Re: Filling Dead Space in a Barrel
« Reply #1 on: May 23, 2017, 12:55:55 PM »
As long as you use good sanitization procedure with the marbles it is a pretty brilliant idea. 

Offline Stevie

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Re: Filling Dead Space in a Barrel
« Reply #2 on: May 23, 2017, 12:56:38 PM »
Yep

Offline jweiss206

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Re: Filling Dead Space in a Barrel
« Reply #3 on: May 23, 2017, 02:18:43 PM »
I was in the same boat. I've filled my Woodinville Barrel three times now. Twice I brewed back to back batches to get the necessary volume and for the third I brewed a really high gravity 5.5 porter (1.120) and topped it off to reach eight gallons (1.075ish). Never heard of this bead concept. Interesting..