Content-Type: text/plain; charset=ISO-8859-1
I will be there from 9 am onwards.
On Nov 5, 2013 8:01 PM, "CHAOS Brew Club" <
> Josh S commented on the post "Bourbon maple syrup barrel Project"
> Is everyone good to put this into the barrel at like 3 this saturday? If
> not are all your fermenters marked?
> To view the full thread, change your subscription settings, or to reply to
> the comment visit: http://m.chaosbrewclub.net/comment/72011#comment-72011
> You can also reply to this message to respond, please ensure you reply at
> the top of this message. The hash contained in this message can only be
> used for a single reply.
Content-Type: text/html; charset=ISO-8859-1
<p dir=3D"ltr">I will be there from 9 am onwards. </p>
<div class=3D"gmail_quote">On Nov 5, 2013 8:01 PM, "CHAOS Brew Club&qu=
ot; <<a href=3D"mailto:reply%2B4439095f15aee05758ccd95917aaca82@chaosbre=
<blockquote class=3D"gmail_quote" style=3D"margin:0 0 0 .8ex;border-left:1p=
x #ccc solid;padding-left:1ex">
<p>Josh S commented on the post "Bourbon maple syrup barrel Pr=
Is everyone good to put this into the barrel at like 3 this saturday? =A0If=
not are all your fermenters marked?</p>
<p>To view the full thread, change your subscription settings, or to reply =
to the comment visit: <a href=3D"http://m.chaosbrewclub.net/comment/72011#c=
You can also reply to this message to respond, please ensure you reply at t=
he top of this message. The hash contained in this message can only be use=
d for a single reply.</p>
I am not sure if mine is marked. I'll stop by and make sure. Unfortunately, I can't make it Saturday.
I'm going to try and be there, but may have a lot going on Saturday afternoon. My carboy is labelled.
I'm also in the situation where I'm going to try and be there on Saturday, otherwise I'll make sure my Carboy is marked.
Oh... my... god. Why haven't we done this? http://thechive.com/2013/09/17/guys-rig-up-buddies-plumbing-with-beer-wh...
If you want to do this Sunday evening instead, or pretty much any evening, I am available. Would hate for you to have to do it by yourself.
Sunday is no good for me but if i end up by myself it should be fine.
Ok, mine is labeled and on the floor right as you walk in. Came out great, this is going to be an awesome beer.
Josh, I'll be able to make it. See you Saturday!
so we got this into the barrel today. The only hickup was that we ended up wayyy short on volume. We ended up blending in an entire batch of a similar stout that i had for the extract compitition / stout night. Were even still about 1/2" from the top. So ill make another batch for stout night and use a little for future top off.
We also discussed merting up in about a month for a first sample and to discuss the next batch to go in ill set the date closer to then.
Just out of curiosity, as I know nothing about barrels, how high are you supposed to be? All the way to the top? Or do you leave some space typically?
im pretty sure its supposed to be all the way up to the top. But right now with the bung all the way pressed down it dips into the level of the beer. I imagine it like a bottle filled with minimum head space, plus i flushed out the little bit with co2 also.
I was at the brewhouse yesterday and pulled a sample off the barrel. It tastes great already. It definatly only needs another month or 2.
I think that we should start discussing now about what we should but in it next. And if everyone still wants in for round 2.
I realy want to do a scoth ale recipe then add raspberrys after a few months if anyone wants to second this or has something else they want to do let us know.
We will also have room for 2 new people do if anyone else wants in your welcome.
I'm in! Do you plan to add the raspberrie while the beer is in the barrel or afterwards?
I was there last night when Josh pulled a sample and it was fantastic! Also I'm in for round 2.
Im thinking in the barrel for the last month once we think its almost ready.
It should take alot longer this time around so i dont think the raspberry needs to be in that long.
We could use a bunch of frozen raspberry to try and avoid any sour bugs getting in (for now). After that it should have a nice base flavor in the barrel for a great sour oud bruin etc. but thats up for debate later
I'm in for this if you still have the room.
The emperor is not as forgiving as i am
I am in if you have room, but Canuck can have my spot if not. Excited to try this.
Everyone in the current barrel has first refusal of there spot.
bill your in for the next batch too. Plus we can fit 1 more additional plus if anyone else currently wants out.
Next batch I would like in...had too much going on before too commit. Great job running this barrel project Josh!
Count me in!
Thanks ken. Looks like the line up is set for round 2. Ill go ahead and formulate a recipe for a nice scotch ale and start a new thread. How does everone feal about a group buy on grain ive never done it, is it worth it?
Josh - What do you think about filling up the barrel initially and aging to full taste, taking half of it off and then re-topping it off with fresh batches and the rasberries. I wouldn't mind trying it both ways and I think once you add the rasberries, it's a rasberry barrel from then on. Also, it might shorten the amount of time the rasberries need to be in. Just a thought, I'm in either way.
I imagine when we put in the raspberries we would have to pull out some liquid anyway due to the volume we put into.
Maby we could pull out the volume of the raspberries plus 1 more batch bottle that and distribute equally to the maple bourbon barrel A team for comparison.
Then put in the volume of new batchs to top off then split that up equally when done?
Also a few people have been asking how much I was owed for the original cost of the barrel. I've tossed around the numbers and it was $200.00 for the barrel shipped. Split between the 6 original batchs and 7 batchs round 2 @ $15.00 per batch it about equals out. Let me know if everyone agrees this is fair. If we end up doing a group grain buy for this batch ill buy all the grain and split up that cost add in the barrel cost and everyone pays then if not Ill email everyone their totals and my quickpay address or we can set up another way to pay.
Sounds fair to me. I would volunteer to brew a second batch if I could take one(or a partial) out before the berries go in.
That all works for me, Josh.
How about you brew the extra batch for when we put the berries in. Then when they go in since im not sure of the volume well be putting it yet we can talk about that later. We pull out 2 batchs worth then put the berries in then use 1 of the batchs to top it back up maby 1/2 a batch. Then we split the remainder 1/2 for you 1/2 split among all of us.
Im still researching a recipe but anyone have any good names we can use for when I start the new thread for this one? heres a few Im thinking of
-Wee Wee all that way home
Berry, Queen of Scots
If I am the only one who wants to try it both ways, then no need to complicate things on my account. I'll brew whatever batches you need me to, I am cool either way. We should just get everyone together the next time we try the stout and talk it over with a few beers. FREEEEDOM!!!
I love that name perfect.
looks like were both brewing on saturday wanna have a group discussion about it over some beers and pull a sample after were done lets say 6?
Just don't use kilt lifter! It's already used by a commercial brewer! Maybe you could call it empty netters kilt lifter to avoid legal disputes?
I'll try to swing by around 6:00, too.
I think "empty netter" will only come into play if comes out smelling like a mixture of bleach and propane.
Rich my lawyer will be in contact for your slandering of my Empty Netter line.
What are talking about? You love nasty smelling beers. If you're not getting aged horse-piss on the nose, you feel cheated.
Would next Friday be too soon for brewing the Scotch ale? I have some time booked and can knock it out real quick.
No that is perfect I got a recipe that I brewed last weekend that turned out nice. I was going to post it up to a new thread soon. We tried the barrel again this past weekend also and its picked up alot of burbon charachter already, about another month and it should be perfect.
Just keep on the look out for the recipe soon and if everyone else can plan on brewing it in the next 2 weeks or so we should be good to take the current batch out around Feb 8th or so.
Sounds good! Then that's what I'll brew next Friday.
All both the fist batch and second batch are finished for this barrel now. Can everyone please send the money we talked about above to my chase quick pay email@example.com. I will confirm and update the new brew list when payments are complete if you want to pay another way let me know.
Check out the awesome brew house, cool people, informative classes, exciting events, and discounts around town. Join today!
Here are some of the places where members get discounts on supplies, ingredients, and brews. View All