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AABG Sour Wine Barrel Project
April 20, 2010
8:53 am
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Mike O'Brien
Ypsilanti, MI
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Now I definatly do NOT like the forum!

I have subscribed to this -  and received no notices that thing are being posted.

I was waiting to hear the the barrel was in - here I missed whole thing.

I will rack my beer over and get it to you tonight - if you will be around Aron?

Mike O'Brien 734-637-2532

April 20, 2010
8:44 am
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markzad
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Matt is not contributing...he pulled out a while back and we added Pat back in (being provided by Mike). 

So, we have Mike with 15 gallons coming, myself with 5 and Phil and Dave with 5 each.  

April 19, 2010
11:26 pm
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Aron Butler
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The initial filling of the barrel took place this evening.  It's a little over half full; we're still looking for beer from Mark, Mike, Phil, Dave, and Matt.  Please email (adb137@yahoo.com) or call to discuss drop-off: 734-214-4011 (daytime) or 734-645-9148 (evening/cell). 

More detailed records of the fill will follow when it's complete.

April 19, 2010
10:41 am
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Alex Pettit
Ypsilanti
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I will be there tonight, likely solo.  I racked to keg Sunday afternoon and realized that I wasn't adjusting my hydrometer readings for temp.  Not used to fermenting so warm.  After adjustment, I'm at 1.018 and still plenty cloudy.  Maybe the transfer to keg and re-application of some heat will motivate the yeast to work a little more.

April 18, 2010
11:01 pm
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Aron Butler
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The barrel arrived tonight, and was placed in the stand in the basement.  Looks like everything should be set.  I didn't receive any kegs of beer this weekend, so I'll assume everyone (minus Steve and Randy) will attend the filling event tomorrow evening at 8pm. 

Looking forward to it!

April 16, 2010
12:40 pm
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Aron Butler
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My batch is also sitting around 1.014 after finishing several days of very active fermentation at 80F.  It's now slowly but steadily clearing.  There is actually a visible line in the carboy that descends a couple inches a day, above which there is relatively dark, clarified beer, with lighter, cloudy beer below.

I was able to taste the sample that I thiefed for the gravity reading, and it has the marks of a good saison-- floral, spicy, malty.

I plan to transfer it to a keg on Sunday, to make it easier to get into the barrel and minimize re-entrainment of yeast while we're moving things around.

April 16, 2010
9:59 am
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JusWAS
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I will be there on Monday night for the big fill with 1 keg. Hope to help out where I can. Cheers, Justin

April 15, 2010
3:38 pm
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crispy275
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I spoke to Arron last night. With a start time of 8:00, I will be there for just a little while. I have a very full keg, and I will bring an extra "out" that is open at the end - this way you can push two kegs at the same time.  

April 15, 2010
1:55 pm
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Alex Pettit
Ypsilanti
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Don't know for sure, but Claudia and I may attend.  Last I checked, gravity was at 1.014.  Almost there.  Is everyone else's as cloudy as mine?  It's like hefe... well, technically, it IS 'hefe'. 

April 14, 2010
2:34 pm
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Aron Butler
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Unless I hear otherwise, I'm planning on Mark and possibly a few others (Crispy?  Rankerts?  Randy?) coming over on Monday evening around 8pm to help transfer beer into the barrel.  Hopefully this will only take a couple of hours to pull off.

This filling event is open to any contributor to attend, though you shouldn't feel obligated (it might get a little tight in the basement with the full dozen).  As with previous fillings, we will plan to taste each beer before adding it to the barrel, mostly as a "good practice" precaution to prevent anything strange from going in there.  We will also try to make records of gravity and volume contributed. 

To this end, those who are dropping off kegs and don't plan to attend the filling event, please put a tag on your keg with your name, the OG and FG of your beer, and the approximate volume you have.  This will simplify recordkeeping immensely.  Mark or I will then post notes on the filling.

For those who don't attend, we can make arrangements to return kegs later, or I can simply bring them to the next AABG meeting.

April 9, 2010
8:24 am
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Jeff Renner
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Wish I could make this.  The bourbon barrel filling was fun.

Be sure to document with photos!  I think it was Aron who took some great ones at the BBBW filling.

And when the team is tasting each one for soundness, consider recording OG, FG, and brief tasting notes, and posting them.  I did this with the BBBW.

April 9, 2010
7:06 am
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crispy275
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OK - just a quick question to those who are part of the initial fill/dump of the wine barrel. It looks like delivery is cofirmed for late next Sunday at Arons. The idea is that all the beer be ready and delivered to his home next weekend (17/18), or by 7:00PM Monday the 19th. The goal is to have 60 gallons ready to go in then, and to move it from kegs to barrel. Should take 90 minutes if we are all set at that point.

So, is anyone aware that they will not be ready for this timing?

Additionally, is there anyone who does not keg who is contemplating bringing their beer in a carboy? If so, perhaps someone can swing by with keg & CO2 and help out.

All good? I hope so!

March 30, 2010
4:09 pm
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Mike O'Brien
Ypsilanti, MI
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Sorry - we will be at Jack's place (Prospect just north of Michigan Ave. in Ypsi) from noon 'till we are done - 6ish.

Feel free to stop by and provide encouragement.

Mike O'Brien 734-637-2532

March 30, 2010
4:02 pm
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Aron Butler
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In my earlier message I neglected to give my address for dropping off beer:

3287 Oak Drive, Ypsilanti, MI 48197

I'm located south of Packard and west of Golfside one block.  Go south on Golfside from Packard, then take the second right onto Grandview.  Take the first left onto Oak (heading south).  Go up the hill, and my house will be on the left as the grade levels out (about the 3rd house or so).  It's sand-colored, with a blacktop driveway and dark red front door. 

As I mentioned, if we don't answer the door, feel free to walk around back on the south side (right-hand side of the house as you face it), go through the fence, and place the kegs inside the screened porch.  You may hear dogs barking, but they're my neighbors', not mine, so there shouldn't be any animal hazards.

If you like, feel free to give me a call before you head over to see if I'm home: 734-645-9148.

March 30, 2010
3:56 pm
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Mike O'Brien
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Randy, 'Pat' and myself will be brewing on Thursday pm. We will also have extra voulume - if necessary.

Mike O'Brien 734-637-2532

March 30, 2010
10:15 am
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markzad
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Hey folks, we have a couple more drop outs, so here is the latest list for participating brewers for the Saison filling of the Barrel.   Please respond ASAP if you can not participate in this round so that we can plan accordingly.   Crispy has just finished his Saison and will have yeast available this weekend to those who may need some.  (check with him first to make sure he has already transferred to his secondary)   Again, we will need to have 5 gallons (kegs or carboys) delivered to Aron's house on or by April 18th.   

  1. Mark Zadvinskis
  2. Chris Frey
  3. Randy deBeauclair
  4. Alex & Claudia Pettit
  5. Justin Scanlon
  6. Phil Wilcox
  7. Dave Olds
  8. Brian Petrovich
  9. Mike O'Brien
  10. Matt Becker
  11. Roger Burns
  12. Jim Dusseau
     

    Next in line should someone drop out:

  1. Aron Butler
March 27, 2010
11:00 pm
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jimdusseau
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Guardro = Ross

March 27, 2010
7:52 am
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crispy275
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Mark asked that I put his Saison recipe in ProMash and add it to the forum, so  here it is. Saturday morning, 8:00am and I am about ready to dough in. Is this a sick hobby or what? I felt like a little kid the morning of Christmas as I checked my water temps this morning ;-)

ProMash Recipe Formulation Printout

Recipe : AABG Wine Barrel Saison

AHA Style and Style Guidelines
——————————-

Ale      Category : Belgian and French Ale    Name: Saison

Min OG:  1.048   Max OG:  1.065
Min IBU:    20   Max IBU:    35
Min Clr:     5   Max Clr:    14

Recipe Specifics
—————-

Batch Size (GAL):       10.50     Wort Size (GAL):   10.50
Total Grain (LBS):      19.00
Anticipated OG:         1.052     Plato:             12.72
Anticipated SRM:          3.6
Anticipated IBU:         24.1
System Efficiency:      75.00
Wort Boil Time:            60     Minutes

Pre-Boil Amounts
—————-

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Batch Size:   12.35    Gal
Pre-Boil Gravity:      1.044    SG          10.89  Plato

Grain/Extract/Sugar

         Amount     Name                          Origin        Gravity Color
—————————————————————————–
 84.2    16.00 lbs. Pilsener                      Germany        1.038     2
 10.5     2.00 lbs. Wheat Malt                    Germany        1.039     2
  5.3     1.00 lbs. Munich Malt                   Germany        1.037     8

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
—————————————————————————–
  1.50 oz.    Goldings – E.K.                   Whole    5.70  18.1  60 min.
  0.75 oz.    Styrian Goldings                  Whole    5.30   2.2  15 min.
  1.00 oz.    Styrian Goldings                  Whole    5.30   1.9  1 min.
  0.75 oz.    Czech Saaz                        Whole    3.50   0.9  1 min.
  0.50 oz.    Goldings – E.K.                   Whole    5.70   0.5  1 min.

Yeast
—–

White Labs WLP565 Belgian Saison 1

Mash Schedule
————-

Mash Type: Single Step

Qts Water Per LBS Grain: 0.00    Total Qts: 0.00

Saccharification Rest Temp : 153  Time:  60
Mash-out Rest Temp :         168  Time:  15
Sparge Temp :                168  Time:  45

 

March 25, 2010
3:45 pm
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Mike O'Brien
Ypsilanti, MI
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Randy and I are tenativly planning to brew next Thursday pm.

I have yeast and will start guilding it up tonight!

Mike O'Brien 734-637-2532

March 25, 2010
2:28 pm
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markzad
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Jeff Rankert has found himself to be busier than anticipated and is therefore going to have to skip the first fill of the barrel.  Roger, you are next if interested.    The list is now as follows.  If anyone thinks that there is even a remote chance that you will not be able to have your beer ready by the tentative date of April 18th (barrel arriving on the 19th), please speak up now so that others may have the opportunity to participate and have enough advanced notice to gather supplies, etc. 

Crispy is brewing his this weekend, and I hope to brew mine next week.  Both us will have yeast available to those in need.  (once transferred to secondary of course)

I do not know who the user name Guardro is ....please let me know so that I can pull your name from the list. 

  1. Mark Zadvinskis
  2. Chris Frey
  3. Randy deBeauclair
  4. Alex & Claudia Pettit
  5. Ross Smith
  6. Justin Scanlon
  7. Phil Wilcox
  8. Dave Olds
  9. Pat Babcock
  10. Brian Petrovich
  11. Mike O'Brien
  12. Matt Becker
  13. Roger Burns

    Next in line should someone drop out:

  1. Jim Dusseau
  2. Aron Butler

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