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
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 (email@example.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.
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.
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.
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.
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.
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!
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.
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.
Next in line should someone drop out:
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
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
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Batch Size: 12.35 Gal
Pre-Boil Gravity: 1.044 SG 10.89 Plato
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
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.
White Labs WLP565 Belgian Saison 1
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
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.
Next in line should someone drop out:
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