Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
04/16/09 06:13 PM  
virgin barrel use
I'm a long time Babble belt lurker. I kind of feel like I already know many of you but you don't know me. So hello. I recently got a hold of some freshly emptied wine barrels (both french oak, one standard 60 gallon and one Burgundy 50-? gallon). My plan is to use them for aging a Flanders Red and either a Lambic style or a Pale Flanders (similar Petrus Aged Pale). Would it be a mistake to use them for primary fermentation without racking? I understand this is traditional in lambic production but that Flanders beers are usually primaried in SS then transferred for aging. I'm also curious about pitching rate for bugs. I made 15 gallons of flanders red last year with the roeselare blend that is still aging but seems to have a good flavor and aroma profile. But 12 smack packs per barrel is a tough financial pill to swallow. I could build up form fewer packs but am worried about messing up the ratio of organisms by propagating too much. Any advice? Oh yeah if it matters I like my sour beer really sour.

Sorry for the long first post, lots of questions...

Al B
04/16/09 06:32 PM  
Re: virgin barrel use
wow. ok.

You could build up a fruity yeast like Belgian wheat for initial fermentation. Add a pouch of lambicus, lacto & pedio. That's 35$ or so. That's basically a Roeselare blend.

Al Burgundy

Al B
04/16/09 09:31 PM  
Re: virgin barrel use
Now that I think about it ....<<Oh yeah if it matters I like my sour beer really sour.>>..... why not just propagate 1 Rosey pouch by stepping up a few batches (which will get more sour over generations). Do a 5 gal, then blah blah blah, you get the picture.

Since you want a real sour beer, no need to worry about "balanced populations".

Are both burgundy barrels? Man, if one was a chardonnay I'd do a lambic for that. I kinda hoping the Bruery did that for my Batch 50 brew......

04/16/09 11:26 PM  
Re: virgin barrel use
Only one is a Burgundy barrel but both of them held red wines previously. I like the idea about just stepping up by brewing consecutive batches since I'll need to brew 3-4 times to fill each barrel.
04/16/09 11:54 PM  
Re: virgin barrel use
I filled a couple of cab sauvignon barrels not too long ago. Did a pretty traditional based red recipe, mostly vienna malt, some munich, cara munich, cara vienne, wheat, malted wheat, maize... primaried in SS and racked right into barrels after rigorous fermentation. So, I left a majority of the yeast in the fermenter, but there was still lots in suspension. Added a starter of bugs from cantillons and stuff in the barrels when racking. still a little to young to predict results but I tasted a couple months in and it was already showing signs of good funkification.

as far as primary fermenting in barrels, that's what lambic producers do... but I don't think flemish red has been made that way for a pretty long time.

04/16/09 11:58 PM  
Re: virgin barrel use
Virgin is a bit of a misnomer... how long did the barrels hold the wine??
04/17/09 06:17 PM  
Re: virgin barrel use
They,ve been used twice for wine. I guess I was referring to myself as the virgin;{
Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: