30 Gallon Koval Bourbon Barrel - Signup

26 posts / 0 new
Last post
Matt Omura
Matt Omura's picture
Offline
Last seen: 1 day 17 hours ago
Alchemist, member since
30 Gallon Koval Bourbon Barrel - Signup

*Edit* We've got our 6 brewers, this is full.

Hey guys,

I've got a fresh 30 Koval bourbon barrel at the brewhouse ready to fill. There's 6 spots to fill at 5 gallons each. I'd like to reserve this for any brewers who have never done a barrel aged beer first, then we can open it up to barrel veterans after that. 

I am totally open to style, but would love to do a RIS or something similar. I'd like to fill this barrel soon, before the end of July. 

Please sign up below!

1. Matt Omura

2. 

3. 

4. 

5.

6. 

 

roussel
Offline
Last seen: 2 hours 24 sec ago
Alchemist, member since
I'm in

I'm in

johngammal
Offline
Last seen: 3 weeks 3 days ago
Alchemist, member since
Agreed, the new members

Agreed, the new members should get first dibs.  But once you're ready for some old veterans to join in, let me know

rejunior5
Offline
Last seen: 1 week 4 days ago
Brewer, member since
As a new member - I'm in!

As a new member - I'm in! Exactly the kind of thing that got me excited about joining. 

Matt Omura
Matt Omura's picture
Offline
Last seen: 1 day 17 hours ago
Alchemist, member since
Nice Rejunior, glad to have

Nice Rejunior, glad to have you. I'll be out of town this weekend at the NHC, but will likely brew this within the next two weeks. Let me know if you want help brewing this. 

Jeff W
Jeff W's picture
Offline
Last seen: 15 hours 53 min ago
Alchemist, member since
If you have a hard time

If you have a hard time finding new members, I'll be happy to participate.

rejunior5
Offline
Last seen: 1 week 4 days ago
Brewer, member since
Thanks! I'd be game to

Thanks! I'd be game to coordinate schedules to brew alongside one another. I've yet to do a really high OG beer at the brewhouse and my efficiency isn't fully dialed-in to the equipment here yet. The last weekend in June would be best for me but am open during the week as well -- PM me as the group forms and we settle on a recipe. 

Boollish
Boollish's picture
Offline
Last seen: 20 hours 20 min ago
Alchemist, member since
Despite my tenure at the club

Despite my tenure at the club I've never done a barrel program before, so I guess I'm in.

Matt what kind of barrel is it?

Kyle N
Kyle N's picture
Offline
Last seen: 3 hours 25 min ago
Alchemist, member since
@James - read the title of

@James - read the title of the post carefully. ;)

Matt Omura
Matt Omura's picture
Offline
Last seen: 1 day 17 hours ago
Alchemist, member since
Looks  like it's Me, James,

Looks  like it's Me, James, Reed, and Rieno (what is your name?). 

 

Again, I am a newb at this and starting to research. Looks like we should fill with cheap bourbon ot keep it sanitized, then hot water to soak and rehydrate. Here's a simple article on doing this. Looks like I'm going to get that booze soon. 

rejunior5
Offline
Last seen: 1 week 4 days ago
Brewer, member since
My name is Reino ("ray-no";

My name is Reino ("ray-no"; it's Finnish for those interested!). I'll do some research too! Let me know if you need anything as well. 

Boollish
Boollish's picture
Offline
Last seen: 20 hours 20 min ago
Alchemist, member since
Ahh I mistyped my question,

Ahh I mistyped my question, Kyle.

My question was "what kind of bourbon barrel"? Is Koval all that forthcoming about their recipe?

Stewpid
Stewpid's picture
Offline
Last seen: 3 days 20 hours ago
Alchemist, member since
Matt,

Matt,

Just an FYI, if I were you just do a quick hot water test and if you have no leaks I wouldn't rehydrate the barrel. I've done several 15 and 5 gallon barrels. If it was recently emptied and has good construction you should be okay. It looked like those barrels you guys purchased are solid and I'd doubt you need to rehydrate unless it sat for several months. 

Steve3730
Offline
Last seen: 17 hours 6 min ago
Brewer, member since
I'd like to get in this.

I'd like to get in this.

Jim Vondracek
Jim Vondracek's picture
Offline
Last seen: 1 hour 11 min ago
Alchemist, member since
Matt, I agree with Todd.  At

Matt, I agree with Todd.  At this point, I'd just leave it closed up.  It had bourbon in it, still has some (they never get all of it out), and leaving it closed up is the best way to keep the wild yeast out.  If you were going to store it for months, maybe think about adding some everclear to keep it inhospitable to the wild thangs, but hands-off is usually a good approach.  

Good luck with your RIS!  We've got a line-up of new-to-barrel-aging brewers signed up for the Koval gin barrel:  Bianca, Ben R., Chris B., Mark P., Americo, Freddy, and Hugh/me.  We're brewing a Biere de Garde for the first batch into the barrel.  

Jeff W
Jeff W's picture
Offline
Last seen: 15 hours 53 min ago
Alchemist, member since
As club president, I am

As club president, I am instituting a tribute to me of one bomber per brew from all barrel projects.

Matt Omura
Matt Omura's picture
Offline
Last seen: 1 day 17 hours ago
Alchemist, member since
I smell a revolution. 

I smell a revolution. 

Canuck
Canuck's picture
Offline
Last seen: 1 day 3 hours ago
Alchemist, member since
Is that like some sort of

Is that like some sort of loyalty pledge?

The emperor is not as forgiving as i am

Jeff W
Jeff W's picture
Offline
Last seen: 15 hours 53 min ago
Alchemist, member since
Just some minor tithing....

Just some minor tithing....

mike_struck
Offline
Last seen: 22 hours 41 min ago
Alchemist, member since
To answer Boollish's question

To answer Boollish's question about KOVAL's bourbon, it is 51% corn, 49% millet aged about ~3 years in a level 3 char barrel.

Rich
Rich's picture
Online
Last seen: 6 min ago
Alchemist, member since
Oh, I don't touch anything

Oh, I don't touch anything higher than 48% millet.  Not interested.

Ben r.
Ben r.'s picture
Offline
Last seen: 1 day 13 hours ago
Alchemist, member since
Glad to see the resurgence in

Glad to see the resurgence in wood!

Hey - just a quick reminder to anyone involved that the ferm room is going to be closed around July8/9 - you may want to schedule your primary around that.

Steve3730
Offline
Last seen: 17 hours 6 min ago
Brewer, member since
Do we need to remove what we

Do we need to remove what we have in there

Boollish
Boollish's picture
Offline
Last seen: 20 hours 20 min ago
Alchemist, member since
In theory, the lack of corn

In theory, the lack of corn and char level compared to a more "traditional" bourbon means that it may be wise to stray away from an imperial stout in the vein of a bourbon county.

Maybe a barleywine or wheatwine?

kwallace
Offline
Last seen: 2 weeks 6 days ago
Brewer, member since
I'd be interested in this too

I'd be interested in this too, I've never done a barrel program either

Kipp Wallace

Matt Omura
Matt Omura's picture
Offline
Last seen: 1 day 17 hours ago
Alchemist, member since
Nice - we're all set!

Nice - we're all set!

Me, reed, james, reino, kipp, steve. I'll update the original post and we'll move this out of this thread so we're not blowing up the front page.