tag:blogger.com,1999:blog-8066877917844499643.post560704370908760758..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Second Pull - Wine Barrel SoleraThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8066877917844499643.post-46885765091989107912013-05-20T20:28:09.290-04:002013-05-20T20:28:09.290-04:00I think the best advice is let your palate be your...I think the best advice is let your palate be your guide. If the beer tastes like it is getting too much oxygen, occasionally topping-off is probably a good idea. You are correct that larger barrels tend to have less issues with over-oaking and evaporation because of their lower surface to volume ratio, but we've been topping off these barrels about once between pulls. Part of that is I use an A/C unit to keep the temperature down in the summer, but that also lowers the humidity and draws more liquid out of the barrels.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67997407705519722052013-05-20T13:31:12.224-04:002013-05-20T13:31:12.224-04:00Long time lurker, first time poster (thanks for th...Long time lurker, first time poster (thanks for the many informative, insightful, thorough, and entertaining posts).<br /><br />I have some small barrels (2 and 5 gallon) in which I've aged beers, up to 9 months. I'm a party to the theory that a person’s sensitivity to oakiness, and peatiness, can be quite different from person to person. <br /><br />I'm really interested in starting a Solera project (and your comment responses above have been helpful already). I've been pleased with my results on the small barrels and have followed the protocol of having spare beer in small carboys to keep the barrel topped off, to minimize oxidation. It seemed like a chore, and it was. But I imagine it is a problem that is much more critical for small barrels. If you fortunate enough to be able to use (and fill) a full size barrel, there is less exposure due to the shear mass of liquid. I have and old ale recipe I'm partial to and would like to start a Solera project in an 8-gallon barrel, available from a local winery. I'm fortunate enough to have a sub-basement, cut out of bedrock, to store the barrel also. Might you offer your thoughts on long term maintenance/care of barrel of beer? Any thoughts on the process of topping off to keep the headspace to minimum? Better solutions? <br />Genehttps://www.blogger.com/profile/06129701493575134884noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81635074846672833342013-05-09T18:53:30.519-04:002013-05-09T18:53:30.519-04:00A pH meter can be valuable, but it isn't the o...A pH meter can be valuable, but it isn't the only word in evaluating acidity. Acetic acid is a relatively minor component of the acid profile for most sour beers (Flemish reds are the exception), lactic acid is the more prevalent acid. Acetic acid has a sharper flavor, while lactic is more mellow, even at the same pH. It is very similar to IBUs, the impression of bitterness can vary by hop variety/processing even if the calculated IBUs are the same.<br /> <br />In either case I think training your palate is more important than using analytic equipment. Tasting a beer and having a pH reading could certainly help to focus your senses, but it isn't necessary. The impression of acidity is also altered by residual sweetness, carbonation, temperature etc. as well.<br /><br />Smaller barrels have substantially higher surface-to-volume ratios than large ones. As a result you'd get more oak character, faster evaporation, and more oxygen exposure. In short, they aren't ideally suited for really long term aging (like a solera). You could certainly give it a shot, but you might need to empty it completely if those other characters (oak or oxidation) advances more rapidly than you can replace beer. With a sour you still need to wait for the gravity to stabilize, so you might be in a position where the beer needs to be pulled, but it isn't ready to bottle. Even on the third fill, my two 5 gallon barrels had enough oak character after just 4 months.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21330660779051919832013-05-09T13:23:45.480-04:002013-05-09T13:23:45.480-04:00Finally started brewing sours after reading your b...Finally started brewing sours after reading your blog for a long time.<br /><br />Is there any reason that a solera wouldn't work in a 10 gallon barrel? <br /><br />I don't have room for a larger barrel and could pull 2.5 gallons or less from a smaller barrel.Stevenoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54988709010901574702013-05-09T08:14:56.748-04:002013-05-09T08:14:56.748-04:00Hey Mike, is there any logic to using a pH meter t...Hey Mike, is there any logic to using a pH meter to test acidity? You mention your threshold for acetic acid - are there other acids in sour beer? Brookenoreply@blogger.com