A few of us have been kicking this around for a while and have finally decided to get together to brew this funky little guy.

It is very likely that we will have the opportunity to acquire one or two used American oak barrels that once housed Cabernet Sauvignon from the Napa Valley. Right now we're unsure on the price of the barrel but if available they would be fresh from the winery. Those contributing to the barrel would be responsible for their share of the cost unless we could get the club to pay for it.

The recipe to be used will be from Jamil Zainasheff from beerdujor.com (see below). So far, the two recipes we've brewed from the book (Imperial Stout and Belgian Dark Strong) for these barrel projects have turned out amazing. I think it would be interesting to fill one of the barrels with tart cherries and keep the other as a control. One other option is to fill them both with the same blend and just see how much of a difference each barrel would contribute.

Based on memory, the following people have tentatively signed up for the project (assuming we get two barrels):

130g is needed to fill (2) 60g barrels and have room for topping off
Gallons still needed: 0
This is assuming those not responding only want to brew 5g. They have the option to increase their amount and "bump" someone off the list once filled. I'd think we could start dropping the festival donations to allow more members to get in on the project.

Festival Donation: 30g

Me: 20g
Bryan C: 10g
Jim Y: 10g (5g for festival)
Brian O: 5g Did not brew
Don: 5g (assumption) Did not brew
DBlue: 10g
Tim H: 10g
Jerid S: 5g (assumption)
Troy M: 10g
Hott S: 10g (5g for festival)
Jerry M: 10g (5g for festival) PAID
Kent C: 10g PAID
Andrew W: 10g (5g for festival) PAID
Bulldog: 5g PAID
Joey Coonce: 5g

I want to say Troy was interested as well. If I forgot your name just post in here along with the quantity you'd like to see go in the barrel. I'll work with my source on the cab barrel(s) this week to check on the price and how long it takes to get these in town.

The plan would be to ferment these in the barrel if we could find a way to manage the temp. This means it is absolutely critical that the brewing take place on the same day and potentially wherever the barrel will be held for long term storage, approx. one year or longer. If we decide to ferment individually then we need to coordinate delivery/pick up times for the carboys so when the barrel gets filled it wouldn't disturb any type of pellicle formation. I'll leave the fermentation regimen up to you guys that decide to get in on the project.

I won't have room to house the barrel and it would be nice if someone could step up and offer a location this time around. If we end up doing two barrels, I see no reason why they couldn't be stored at different locations.

Here's the recipe (courtesy of beerdujour.com and Brewing Classic Styles)


I've heard comments that the beer isn't very sour if you ferment with Cal Ale yeast first and then add the Roeselare blend once it hits 1.020. If we want Rodenbach Grand Cru sour, then we should probably just ferment with the Roselare blend. I'm up for suggestions but would prefer it more sour than not. It's much easier and less time consuming to make up a batch without the bugs and blend them rather than try to make it more sour.

If we do 1 barrel then I am good for 10G. If we do 2 barrels count me in for 20. I can donate 5-10 of the 20 to festivals. Otherwise it's all mine!

I'll do 10g (planning on keeping 5g and donating 5g). If we need a temp control'd ferment, I can do a single barrel (dependent on timing of course), but it'll be in the cellar at a constant 57F....no moving it in and out or changing temps. I have room for another barrel outside the wine cellar (basement temps), but I wouldn't recommend that for primary, at least not during the summer.

I'd check with Jeff on the barrel cost. If a few of us are planning to donate part of our beer, then it would make sense for the club to pick up the cost or at least subsidize.

I just checked Brewing Classic Styles and the recipe from beerdujor.com (above) is a bit different and a little bit bigger.

Jim- Thanks for offering the storage for the barrel. I doubt we'd want to keep it at 57F though so maybe having it outside the cellar would be best to keep the bugs happy.

I'll come in for 10 (5 to donate) and I have the room for a barrel but not the temp control. I can't get my basement below 70 when the outside temp is 85 or 90 because I have a walkout and that wall faces the afternoon sun. If we don't have enough interest for two barrels I can back off to 5 gal.

I recommend we use 100% Roselare. I have a batch use the brewing classic styles that has been sitting for a little over a year now still in primary if you would like to come by and taste it.

I am in for 10g.

Bryan

I've heard of people keeping in the primary the entire time but no one has been able to explain how autolysis is avoided. Do you know?

Also, what kind of vessel did you ferment in? Carboy and chair leg or carboy and orange cap?

I am not 100 % sure about the autolysis, but I believe it has to do with the Roselare yeast. I fermented in a glass carboy with an airlock and I used oak cubes.

Bryan

When are you planning on doing this? Depending on the day of the brew, I would be interested in doing 10 gallons. I could donate 5 for whatever.

We're looking to brew this sometime in August, probably earlier than later.

Anybody know the approx diameter of a barrel at its widest point? I could probably store one of the barrels, but it is a tight squeeze down the basement door. I don't have a walkout. My basement temps vary from 60 in the dead of winter to 70-72 in the middle of summer. Getting it downstairs will be tough, the door is only 29-30" wide.

I don't think it would be that difficult to disassemble the barrel to get it downstairs.

Let me know if you still have room. It will depend on the day, although August is fairly open.

What temp are we thinking for the barrel and for how long?

Let me know when this is going to happen and so I can come photo the event

Its a good thing I have a coopery in the basement.

Looks like 2 barrels are available. Now we just need to pick them up. I should have an answer on cost very soon so stayed tuned.

Also, I've emailed Vinnie Cilurzo requesting some tips on making a Consecration clone. If he responds would you guys be interested in doing the Flanders in one barrel and the consecration in the other?

If there is any room left, I'll brew 10 gallons.

Hellz yeah!

What he said....x 2

Not sure if space is left - but I'd gladly do 10 gals (5 for festival, 5 for myself)

The barrel dimensions are 86" around the center, 32" tall and the heads are 24". We might need to bring over my sawzall.

Also, these are $60/each but will require us to pick them up from Higbee, MO (about 2.5 hours away). It will require a truck which I don't have. Who would be down for a roadtrip to Higbee?

I'm working on a deal to get a port wine barrel (looks good too but might be a few months) I want to do a stout in it. Would anyone else be interested in that?

Start your own f'ing thread.

Start a new thread so I can jump in on that one Jeff!