View Full Version : Barrel conditioned Samichlaus
Tom C
12-26-2006, 11:39 AM
Ok so a neighbor of ours is interested in attempting to brew the mammouth samichlause. We would like to condition it in a used whiskey barrel for at least a year. Anyone know of places that sells conditioned barrels like this?
Tom C
jjpm74
12-26-2006, 05:22 PM
You're more likely to find used wine barrels and they are better for aging beers, IMO. If you go that route, try your LHBS or a local cider mill or winery.
hooky
12-26-2006, 05:39 PM
I've been told that some of the Kentucky distilleries will sell their used barrels. Not sure about shipping though.
Starting point (http://www.kybourbon.com/)
HogieWan
12-26-2006, 10:03 PM
These guys (http://www.1000oaksbarrel.com/purchase.html) make some smaller ones. I've thought about having a small cask ale around, but never bit in and bought one.
I actually found these on eBay a while back when I was considering making some whiskey. Hmmmm - homemade bourbon in aged for years one of those, then use the bourbon barrel to age homemade beer . . . .
Mad Scientist
12-27-2006, 10:44 AM
Originally posted by HogieWan
These guys (http://www.1000oaksbarrel.com/purchase.html) make some smaller ones. I've thought about having a small cask ale around, but never bit in and bought one.
I actually found these on eBay a while back when I was considering making some whiskey. Hmmmm - homemade bourbon in aged for years one of those, then use the bourbon barrel to age homemade beer . . . .
I've had the same thoughts also....but what has prevented me from buying a barrel is whether or not you can re-use the barrel. Also, I have considered making some port, then aging a nice complex old ale style in it....
corkybstewart
12-27-2006, 11:12 AM
I had one of those small ones for aging vinegar. Apparently some of the vinegar evaporated and allowed the wood to dry, and then suddenly I had a vinegar shower in the garage. So if you do go that route, make sure your barrel is completely full. And they're a real bitch to clean enough to re-use unless you want to go for a lambic on your subsequent brews.
Mad Scientist
12-27-2006, 06:12 PM
Originally posted by corkybstewart
.....unless you want to go for a lambic on your subsequent brews.
And that would be fun too.....
toneyc
12-28-2006, 09:28 AM
Originally posted by corkybstewart
IAnd they're a real bitch to clean enough to re-use unless you want to go for a lambic on your subsequent brews.
I thought it was as simple as giving it a good rinse and burning a sulphur disc in it.
:)
Toney.
corkybstewart
12-28-2006, 09:41 AM
Beer would probably clean up better than vinegar, but when I had my first batch aged I rinsed a dozen times and still was getting vinegar out. And the bung on those 1 or 2 gallon barrels is too small to get any kind of sulphur disc into.
I may have jsut gotten a bad barrrel, because I thought I was keeping it full but it still managed to dry out enough to shrink.
Vienna Lager
12-28-2006, 01:02 PM
An empty barrel weighs in at about 130 pounds then you put about 53 gals of liquid in it and you are tipping the scales at over 600 pounds. That is a lot of weight to manhandle.
Any way my LHBS has a couple of barrels from barden(?) county Kentucky and our brew club is planning on a BB Stout brew in the near future.
On a sad note, Central Waters Brewing Company last spring had 4 barrels out front of their Junction City, WI location with a $30 price tag stapled to each. I was on a business trip and there was no way I could fit one in my trunk.
danno
12-29-2006, 08:25 AM
a quick dip into ProMash tells me that 50 gallons of a 14% ABV beer ending up at 1.040 will require over 250 pounds of malt.
:eek:
Vienna Lager
12-29-2006, 10:29 AM
That sure would make the rear bumper on the old Omni drag on the concret all the way home from the LHBS. Hehe
hooky
12-29-2006, 11:11 AM
5 bags of grain and a little more in a bucket. Sounds like a plan to me. Throw a bag up front and two in the back seat to even out the droop in the Omni.
:D
pedalbiker
01-10-2007, 08:28 PM
I saw someone on probrewer has some fresh whiskey barrels he wants to sale for a reasonable offer. Go to probrewer under classifieds then to kegging. He was in NJ I think I would like one myself to use for an Imperial Stout, but only ferment in the barrel for about 4 months Good Luck
Pedal
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