tag:blogger.com,1999:blog-8066877917844499643.post8719216065837978720..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Rumble-Barrel Cinnamon/Vanilla Imperial PorterThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-8066877917844499643.post-47869552801266855592012-11-05T20:01:43.044-05:002012-11-05T20:01:43.044-05:00You'll loose some residual carbonation just f...You'll loose some residual carbonation just from the time spent in the barrel. As a result you should add enough priming sugar to get ~.4 volumes higher than what you "really" want to aim for. <br /><br />What yeast did you use? You could repitch a small amount of the same strain, but it may have reached its alcohol tolerance. Pitching another strain is risky. You want one that is less attenuative and more alcohol tolerant. Wine yeasts are an option because they are specialists in the simple sugars found in fruit.<br /><br />Good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-69367297709670150872012-11-05T18:50:32.912-05:002012-11-05T18:50:32.912-05:00Great work Mike, as always.
I'm wondering th...Great work Mike, as always. <br /><br />I'm wondering the same, my Imperial Stout has been in the Balcone's Barrel for almost 2 weeks now and it's at desired character for the most part. <br /><br />When bottling a 13.1% stout, how am I to achieve adequate carbonation...? I mean it doesn't need to be two finger head, but a decent ring lacing is plenty sufficient for my tastes.<br /><br />Any help is appreciated.<br /><br />Cheers!Erik R. Woodhttps://www.blogger.com/profile/09024351945037768094noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67192802843203056482012-10-26T22:33:21.115-04:002012-10-26T22:33:21.115-04:00I actually own a Beer Gun for bottling off the sam...I actually own a Beer Gun for bottling off the samples for Modern Times, but there are two reasons I won't be using it for these barrel-aged beers. First I haven't been able to get it to produce consistent results in terms of the carbonation in the beer. I also don't trust it completely in terms of minimizing oxygen (the active yeast in a bottle conditioned beer scavenge oxygen, enhancing the aging potential of the beer). <br /><br />I had to crack a bottle of the quad after just a week, and already a faint fizz despite the ~65 F basement where they've been sitting.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15226453783341643622012-10-26T21:10:23.051-04:002012-10-26T21:10:23.051-04:00Hey Mike, love the blog. Going to attempt a Balcon...Hey Mike, love the blog. Going to attempt a Balcones barrel brew myself pretty soon. I'm curious though, given the uncertainty with bottle conditioning these high-alcohol long-rested beers, why not just force carbonate in a keg and bottle from there? There are a number of beer filling "guns" that attach to kegs for just this very reason.Arian Solberghttps://www.blogger.com/profile/06289852883950549751noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14571672839067250862012-10-24T22:55:04.412-04:002012-10-24T22:55:04.412-04:00My concern as well. If I add coffee, it would be j...My concern as well. If I add coffee, it would be just an ounce... we'll see. If I don't coffee-ize the whole batch, I may add a couple beans each to a few bottles to see what might have been.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12152471936992667422012-10-24T22:44:46.398-04:002012-10-24T22:44:46.398-04:00I'd leave out the coffee beans personally. Imp...I'd leave out the coffee beans personally. Imperial Porter, with (a) Rumble barrel, (b) vanilla, and (c) cinnamon. I think that's already enough action on the palate - I would guess that +coffee would muddle everything down & take away from the overall end product. Just personal opinion though. Sounds delicious though!Jonathan Brewsternoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28606040205628764052012-10-23T23:03:26.396-04:002012-10-23T23:03:26.396-04:00The barrels were a barter from the distillery, but...The barrels were a barter from the distillery, but they are also available for purchase from some homebrewing stores. <a href="http://www.homebrewing.org/Used-5-gallon-whiskey-barrel_p_2187.html?AffId=160" rel="nofollow">For example</a>. That is for the whisky barrel, not sure where you can get the Rumble currently.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-89547283541445435932012-10-23T10:56:21.138-04:002012-10-23T10:56:21.138-04:00Where are you getting these barrels? ThanksWhere are you getting these barrels? ThanksAlteriorhttps://www.blogger.com/profile/00921640849489010022noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49843705840893136612012-10-22T23:43:33.368-04:002012-10-22T23:43:33.368-04:00Cool...Thanks again for answering!Cool...Thanks again for answering!Anonymoushttps://www.blogger.com/profile/14182397075953218149noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73455270232869826602012-10-22T22:48:05.155-04:002012-10-22T22:48:05.155-04:00Very few professional brewers seem to go more than...Very few professional brewers seem to go more than two turns of a barrel with clean beers (many only one), and that's all I'm willing to push it. After the second beer into each barrel I'm planning to fill both with the same sour brown. After they get enough oak, I'll rack the whisky barrel onto cherries, and the Rumble onto raspberries. Not sure what I'll do from there.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-5609317136316171142012-10-22T21:22:23.302-04:002012-10-22T21:22:23.302-04:00I think I have asked this once before if you dont ...I think I have asked this once before if you dont mind answering again. You have a lot more going on than what I would guess the "average home brewer" does at any one given time.<br /><br />Is it completely unreasonable to think you can keep that barrel "clean" or is it a matter of time before you give it to the good delicious sour microbes?Anonymoushttps://www.blogger.com/profile/14182397075953218149noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-36100079603247165042012-10-22T20:05:31.237-04:002012-10-22T20:05:31.237-04:00I would like a five gallon keg of whisky barrel tr...I would like a five gallon keg of whisky barrel triple bock.Señor Brew™https://www.blogger.com/profile/16551091801092085016noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77353288575576724572012-10-22T18:10:34.088-04:002012-10-22T18:10:34.088-04:00At that level the yeast can get lazy. This can cau...At that level the yeast can get lazy. This can cause two different problems. If the yeast stalls near what you might expect to be full attenuation, it could wake back up in the bottle and cause over-carbonation (similar story if you pitch a more attenuative strain at bottling). Alternatively I've had a couple big beers refuse to carbonate simply too much alcohol to get the yeast started again. <br /><br />I have the added issue of judging how much CO2 will be lost during barrel aging. Our barrel aged sours normally get down to ~.4 volumes of residual CO2 (from the usual ~.8 volumes). Meaning you need to add enough sugar to get 2.5 volumes in a normal beer if you really want 2.1 volumes actually. However, the sours age for a longer time and go through more temperature fluctuations. I aimed low on the Quad, I'd rather undershoot on a big beer like this than risk it being thin and spritzy.<br /><br />Good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55985609383982502582012-10-22T17:52:45.019-04:002012-10-22T17:52:45.019-04:00Care to elaborate on the challenges of conditionin...Care to elaborate on the challenges of conditioning a beer in the 10-11% ABV range?<br />I have a maple barleywine in secondary right now that I'd like to cask condition with maple syrup (It's in the 10 1/2- 11% ABV range.)Middle Class Middle Aged White Guyhttps://www.blogger.com/profile/13781991895469133830noreply@blogger.com