Bourbon Barrel Aged Homebrew

I got an email last weekend from Koval saying that they had used barrels for sale. One of our friends went out there to pick it up and get some Rye Whisky.

The barrel is 30 gallons and had a minor crack in a stave but we think its OK since it not leaking. We plan on brewing 35 gallons and use the extra 5 gallons as top off or a base to compare the difference. 2015-01-23_141541


We are going to brew a Founders Breakfast Stout clone we made two years ago that was one of the best clones we made. The coffee that we will use is Victor Prosper’s Dark Roast from Oak Cliff Rosters. The tasting notes are: “The goal of this blend is to enhance the smoky roasty bittersweet notes while still maintaining the integrity and flavor of the coffee underneath the roast. The blend components are Nicaragua, Brazil and Ethiopia”.

Doing some quick research  about how long we should age the beer in the barrel is under 8 months. There is more surface area and we don’t want the bourbon to overpower the beer.

Rye Barleywine and Christmas Porter

We brewed a Christmas Porter and a Rye Barleywine this weekend. The porter should be drinkable around Christmas. I say drinkable because its going to be around 8% ABV and anything above 5% ABV needs about two months to mellow out and meld the flavors from all the ingredients.

The big difference in this brew is the base malt of Vienna instead of 2 Row. I’ve been wanting to try out the difference between the two and with my plan on brewing a Rye Barleywine every year I hope it will lend a variety to the vintages.



Wedding Beer Update

We’ve finished all the beer for the wedding and I’m really proud of them. I ended up with 25 gallons of Cream of Three Crops, shooting for 20, the post will be up later, and all of the other beers are carbonated and ready to go. The few things we have left to do is to carbonate and bottle the Cream of Three Crop, finish the Keezer, and brew the Root Beer as the gifts.

I’m between bottling 100-150 bottles of the Cream of Three Crops or 100 CTC and 50 Blue Moon. Everyone like the Blue Moon but I would rather save it till later so everyone can enjoy it more during the dinner and use the CTC as a primer to “homebrew”.  Either way we aren’t going to label the beers just but a BM or C on the cap so the bartender knows what bottle has what beer in it.

The Keezer needs a base to put the casters on, so we can roll it around, and some nice wood, I’m thinking oak or ceder, for the collar. I’m also going to paint just the top with chalkboard paint because I don’t believe that we will be writing on the front as much since there will be a drip tray. I think i might get a poster or some logos to put on the front just to make it less plain.


Sierra Navaida – Update 2

Out of the fermenter the SNPA was overly malty, by my taste, and I thought that it would be ok for the people who wouldn’t normally like bitter beer. Luckily the carbonation cut the malty flavor almost in half and the hops really shine though.

When I brew this again, because who doesn’t like SNPA, I’ll add about .5 oz more at the last five minutes to add more aroma and 1 oz more at 30 minutes to add some bitterness.

Blue Moon Clone – Update 1

It looks like our Blue Moon Clone finished fermentation on two days. I believe it was because of the yeast starter was more than ready. I found out after I started the yeast starter that I have to suspend, or put the starter in the fridge, before the “yeast reaches terminal gravity”. Either way the samples from the fermenter are tasting fine and this weekend we should be bottling.

Again, I have to stress how awesome it is having one vessel to brew and another to ferment in. I seems like a minor thing to have but for consistency and usefulness are well worth the costs.