tag:blogger.com,1999:blog-8066877917844499643.post5488449793661784574..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Malt Whisky Barrel Rye Stout RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-8066877917844499643.post-50241243088183589352016-05-26T19:12:21.049-04:002016-05-26T19:12:21.049-04:00Always great to hear when my recipes work for othe...Always great to hear when my recipes work for other brewers (or spark their own variations). Congrats!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-82071924021666564592016-05-16T22:09:56.444-04:002016-05-16T22:09:56.444-04:00Mike, back for an update...
Half that 10 gallon b...Mike, back for an update...<br /><br />Half that 10 gallon batch sat on whole bean stumptown coffee for 2 days and has conditioned since February. That beer just scored a 40 at the 2016 Best of Boston to take 3d place in the Smoked/Wood Beer combined category. It's un-beaned version scored 37.5. Pleased with those scores, for sure. <br /><br />In fact, after about a month of primary, the second run at it has already attenuated 78% (second generation yeast repitched). It will be racked into my newly acquired 15 gallon rye barrel next week, if the SG doesn't change. <br /><br />Great recipe!Mark S.https://www.blogger.com/profile/04321338137356320547noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-4184434513225266582016-01-14T18:44:27.856-05:002016-01-14T18:44:27.856-05:00Yikes! That is shocking attenuation given the stra...Yikes! That is shocking attenuation given the strain and malt/mash. Glad to hear it tastes clean!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-1315141581253951322016-01-12T16:59:05.366-05:002016-01-12T16:59:05.366-05:00Fermented all the way down to 1.010, from 1.012 la...Fermented all the way down to 1.010, from 1.012 last week. Apparent attenuation at 86%! (OG was 1.077, not 1.070). Clean beer full of vanilla and bourbon after about two months in the first use barrel. Mark S.https://www.blogger.com/profile/04321338137356320547noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-32176528956079117512015-12-01T17:25:54.082-05:002015-12-01T17:25:54.082-05:00Impossible to know for sure. An initial blast of C...Impossible to know for sure. An initial blast of CO2 might just be nucleation from the wood. There shouldn't be much in the way of fermentable sugar from the wood or residual spirits. Give it a few weeks, take a gravity reading and taste to see how it is doing (and report back!).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5014180120939445922015-11-30T15:26:50.353-05:002015-11-30T15:26:50.353-05:00As an interesting aside, I wasn't able to drop...As an interesting aside, I wasn't able to drop the gravity prior to racking with a simple shake up, but after racking I am seeing a secondary fermentation. Contrary to your thread here, I did not have a previous brew residing in this barrel. Do you feel that the residual yeast in suspension after a 1 month primary in glass, is now working on the presence of the bourbon within the staves? I racked my beer at 1.024, almost a week ago, and have twice needed to clean the airlock due to a very active fermentation. Perhaps it's gone the way of the bugz!Mark S.https://www.blogger.com/profile/04321338137356320547noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41049842158797354242015-11-06T19:49:46.369-05:002015-11-06T19:49:46.369-05:002L doesn't sound like enough of a starter for ...2L doesn't sound like enough of a starter for 14 gallons of 1.070 beer to me! Even with a stir-plate and a fresh vial, 4L would be cutting it close! Not sure why the difference on the FG, could be an uneven split on the pitch, or slight differences in temperature.<br /><br />Why purge the head space before fermenting? If anything you want to shake some oxygen into solution to help the yeast grow.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50345098344432113852015-11-06T12:26:23.223-05:002015-11-06T12:26:23.223-05:00Went with WLP007 with a predicted 80% attenuation ...Went with WLP007 with a predicted 80% attenuation and, contrary to all the accolades and a well tracked temp controlled fermentation, I just registered a 1.030 after 2+ weeks. I split the 2L, undecanted starter between 2, 6 gallon and 1, 3 gallon carboy; totaled 14 gal at the acceptable OG of 1.070. Plan to play with 4 gallons while 10 go into a bourbon barrel I acquired from a local distillery in New Engalnd. 0ne of the 6 gal carboys registered 1.026...do you think I blew it on the share of yeast for each carboy? I purged the headspace on each and gave it a good shake but, considering the chunky floc that this yeast seems to produce, worried (not worried, rather curious) about why this one is "stuck". Thoughts?Mark S.https://www.blogger.com/profile/04321338137356320547noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49419165605049053222015-10-26T18:05:00.780-04:002015-10-26T18:05:00.780-04:00The "Anticipated OG" is the actual OG, t...The "Anticipated OG" is the actual OG, that's just how ProMash spits it out (I take SRM/IBUs as estimations so I just don't bother to edit it out). I didn't take an official FG for this batch, but I remember seeing it around 1.016 either before or after bottling. It shouldn't have dropped, but the lager yeast in the barrel from the previous beer went to work on it.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18597448096382050032015-10-26T09:31:51.739-04:002015-10-26T09:31:51.739-04:00Reaching back a while, I realize, but can you refe...Reaching back a while, I realize, but can you reference your actual OG on this brew? What about post-barrel gravity?Mark S.https://www.blogger.com/profile/04321338137356320547noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89759680691149572312013-08-24T14:40:22.235-04:002013-08-24T14:40:22.235-04:00I didn't do anything to prep the barrels. You ...I didn't do anything to prep the barrels. You could fill it with cold water to see if it leaks right before you fill. The liquor that soaked into the wood should leave it relatively sanitary, if something did get in, there really isn't any way to completely remove bacteria once it is in the wood.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71985204237633103332013-08-24T13:06:33.571-04:002013-08-24T13:06:33.571-04:00Hi Mike,
I just acquired the same 5-gallon Balcon...Hi Mike,<br /><br />I just acquired the same 5-gallon Balcones barrel and am interested to hear how you prepped it. I know the barrel was not recently dumped. I'm concerned that since it's been dry, there may be some noxious bacteria in the wood that I don't want. I also would like to avoid putting hot water inside it because it'll reduce the whiskey flavor imparted on the beer. What did you do?Anonymoushttps://www.blogger.com/profile/00382235180208268503noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-82319742020032343372013-03-07T18:36:05.550-05:002013-03-07T18:36:05.550-05:00There ARE two pounds of flaked rye in the recipe a...There ARE two pounds of flaked rye in the recipe already. I wouldn't go much higher than that. It was pretty full before the lager yeast left in the barrel dropped the FG lower than I intended. It is still fine, but my goal was slightly-syrupy (without excessive sweetness).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21507266278587291432013-03-07T05:01:53.919-05:002013-03-07T05:01:53.919-05:00Would adding some flked rye give this more body. I...Would adding some flked rye give this more body. I would love to brew this ale but could add some flaked rye if it would help with the body,triodemikenoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-44123580643596902572013-02-19T17:28:48.191-05:002013-02-19T17:28:48.191-05:00Very cool, let me know how it turns out! I'd t...Very cool, let me know how it turns out! I'd tend towards heavy toasted American oak, I think a stout would benefit more from the sweeter vanilla of it than it would from the spice of French oak.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48764022665246355622013-02-19T16:10:05.637-05:002013-02-19T16:10:05.637-05:00I brewed this recipe over the weekend. I was look...I brewed this recipe over the weekend. I was looking to do a strong imperial stout/porter/barleywine beer for my 60th homebrewed batch. This recipe looked perfect (and I already had all of the ingredients on hand). <br /><br />Mine og gavity sample came in at 1.085 and tasted very, very chocolatey. I dont have a barell to put it in, so maybe Ill put in some french oak I have aging in some scotch right now... <br /><br />-AdamBrewerAdamhttps://www.blogger.com/profile/04354197698069717413noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80431670738533899242012-11-28T17:27:46.487-05:002012-11-28T17:27:46.487-05:00A bigger issue than the lack of bottling yeast (al...A bigger issue than the lack of bottling yeast (although that may be part of the story) is the lower residual/dissolved carbonation in barrel-aged beers. Priming calculators assume that there is already a fair amount of CO2 in a beer even before priming (~.8 volumes, depending on the temperature). In the case of barrel aged beers that amount is often much lower, say .4 volumes. As a result we over-prime barrel-aged beers targeting a level of carbonation about .4 volumes higher than we actually want. You probably want CO2 in the low-2s for a big beer like that, but you’ll need to add enough sugar for mid-2s to get there. Pro-brewers have meters that allow them to measure the amount of CO2 in a fermented beer, and many will force in some carbonation to get the young beer part way before getting the last bit from bottle conditioning.<br /><br />It doesn’t take much yeast to adequately repitch, just a gram or two in five gallons, rehydrated in warm/sterile water, and then stirred in with the priming sugar. Luckily wine yeast isn’t good at fermenting complex sugars, so as long as primary fermentation finished as a result of nothing for the ale yeast to eat and not too much alcohol, you’ll be fine.<br /><br />Hope that helps, best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12907134738491614322012-11-28T13:48:12.902-05:002012-11-28T13:48:12.902-05:00I have recently joined a brewing group that just b...I have recently joined a brewing group that just began experimenting with a buorbon barrel. I missed teh first batch which was a Imperial Stout. The guys that bottle aged it are not getting good carbonation. This Saturday we will be pulling out 5 gallons of a Wee Heavy aged 3 months. I am going to bottle this and don't want under-carb. You mention a champange yeast for the bottling. Any particular one? One packet for the 5 galons?Anonymoushttps://www.blogger.com/profile/12739094034622493419noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79938116164945366422012-11-21T22:01:14.904-05:002012-11-21T22:01:14.904-05:00White Labs suggests pitching straight, but their b...White Labs suggests pitching straight, but their blends only have ~7 billion cells. I like to pitch some healthy ale yeast to get things going, and avoid the problems associated with a slow/lazy primary fermentation. <br /><br />If you want to leave more sugars for the bugs, pitch a low attenuating strain, mash hotter, or adjust the grain bill. I don't think an ugly Saccharomyces fermentation is a good solution.<br /><br />Good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43730460567811203952012-11-20T14:05:58.108-05:002012-11-20T14:05:58.108-05:00I decided to try and brew a lambic using all dry m...I decided to try and brew a lambic using all dry malt extract (at the parents house) using the WLP665 but I'm still undecided about whether to pitch neutral ale yeast or not. Will the beer be funkier without using ale yeast and pitching just the vial because of the small amount of stressed saccharomyces will leave more sugars for the brett and bugs? Or will the brett eat up the off flavors from the underpitching? A combo of the two? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48207620225765042522012-11-14T20:05:42.077-05:002012-11-14T20:05:42.077-05:00Barrels from Balcones are available from online ho...Barrels from Balcones are available from online homebrew stores (such as Adventures in Homebrewing) for about $90. This is my second fill of this barrel, which is as far as I'll push it with clean beers. I'm going sour with both of them when these beers are ready to bottle.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5194600045122453092012-11-14T14:03:10.164-05:002012-11-14T14:03:10.164-05:00This sounds amazing. Is it difficult to get the b...This sounds amazing. Is it difficult to get the barrels you use? Can you reuse them?Chadhttp://homebrewingresource.com/noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-19053666035870290072012-11-10T23:00:30.772-05:002012-11-10T23:00:30.772-05:00Either would have worked, but I wanted this batch ...Either would have worked, but I wanted this batch to finish a bit drier than Irish ale would have gone without pretty low saccharification rest. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-58571653081418179182012-11-10T20:41:00.690-05:002012-11-10T20:41:00.690-05:00any reason you chose to go with an American ale ye...any reason you chose to go with an American ale yeast instead of an irish ale?Anonymoushttps://www.blogger.com/profile/11363893554717960210noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25263744082344944772012-11-07T17:34:52.433-05:002012-11-07T17:34:52.433-05:00My plan is to brew 11 gallons of brown/red wort. I...My plan is to brew 11 gallons of brown/red wort. I’ll be fermenting with a blend of yeast and bacteria, and then racking into the two third used barrels. When they get enough wood/oxygen I’ll go into carboys. Maybe onto fruit (raspberries for rum, cherries for whisky). Maybe save some of each plain, we’ll see.<br /><br />I suspect the new White Labs 665 Flemish blend is just a combo of other strains they already had (similar to Wyeast’s Roeselare). Obviously trying to mimic the mixed culture used at Rodenbach. Unlike the Wyeast blends, White Labs don’t have enough brewer’s yeast for an un-aided primary fermentation. I’ll be pitching some clean yeast as well.<br /><br />Interested to see how it does.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.com