Definetly, he’s the man! If I didn’t reference it in the video, I would highly suggest his paper on barrel aging published by the MBAA. I essentially base all my practices off of that.
Maybe I can rig up a homebrewer size version of that. I have 4 barrels, 2 full now, and an Auto Siphon works, but I like the idea of using CO2 to transfer out.
Standard bourbon and wine barrels go on racks. I move them with a forklift or a pallet jack. The small barrels I rig up a janky pallet that does not get lifted. I ratchet strap them to it.
How long did you ultimately lay this down pastry stout down in these small 15gal guys? We talking weeks or months? And at what sort of ambient temp were the stored in? These smaller barrels intrigue me and at the same time make me nervous about going overboard resulting in an oaktacular oak drank… but I want to try it!
Great question. The small barrels are typically done by nine weeks. I did let a couple of those barrels filled with a heavier sweeter pastry style stout, go another eight weeks beyond that.
Super like watching your channel!You are the only one explain the detail, which really help the home brewers.
Looks like you listening to Julian from Beachwoods, Seminar! He uses the 45 elbow and the mesh sock too off the bulldog.
Definetly, he’s the man! If I didn’t reference it in the video, I would highly suggest his paper on barrel aging published by the MBAA. I essentially base all my practices off of that.
Maybe I can rig up a homebrewer size version of that. I have 4 barrels, 2 full now, and an Auto Siphon works, but I like the idea of using CO2 to transfer out.
Do a search for homebrew bulldog barrel transfer and you might be able to dig something up.
@@adammakesbeer should be easy enough to get one made
I assume you can use a bulldog transfer tube to easily go the other way? So from a FV to barrel?
Yup!
Do you stack your barrels on a rack? If so, how do you lift/move them around?
Standard bourbon and wine barrels go on racks. I move them with a forklift or a pallet jack. The small barrels I rig up a janky pallet that does not get lifted. I ratchet strap them to it.
How long did you ultimately lay this down pastry stout down in these small 15gal guys? We talking weeks or months? And at what sort of ambient temp were the stored in? These smaller barrels intrigue me and at the same time make me nervous about going overboard resulting in an oaktacular oak drank… but I want to try it!
answering on tomorrows livestream!
How long are you ageing the beer in those 15 gallon barrels?
Great question. The small barrels are typically done by nine weeks. I did let a couple of those barrels filled with a heavier sweeter pastry style stout, go another eight weeks beyond that.
Great to see a bull dog in action. What does a bull dog cost ?
575 on gwkent but you can probably find them cheaper.
$219 from MoreBeerPro, to $1645 for the Rackitteer, the Caddy of bulldogs.
Thank you I wondered how this was done.. just like the early Europeans. 😁