Je t’ai envoyé mon adresse en mp.
Personnellement, je ne suis pas pressé. Je vais y aller avec la majorité pour le type de baril.
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I’m in still. OG was 1.10. I’m at work in Saskatchewan for another week. Last time my wife held her phone up to the fermenter the tilt read 1.028. Hopefully that’s it.
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I don’t think we’ll go wrong with a rum barrel, but we seemed to be most interested in a bourbon barrel when we met. I’m not in a rush either.
When kegging, remember not to carbonate it. Add just enough pressure to keep the keg sealed & safe. Sanitize everything thoroughly to avoid any contamination surprises on barrel day, whenever that may be.
I would prefer a bourbon barrel and am willing to wait for one to become available. The beer will sit in a keg for maturation, so we can wait.
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Alright!. I will let Olivier know
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I’d be done for a rum barrel. We don’t see this expression often and would make the product original.
I am thinking about vanilla, molasses and raisin notes with rum barrels. It would fit quite with a beer to will likely be quite round (FG 1.025-1.030).
@Treasurer Why do you prefer the bourbon barrel expression?
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J’obtiens:
1.112 —> 1.028 = 11%
Bourbon ou rhum, pas de préférence.
1.103 to 1.024, so just above 10%
Tried to finish the gravity sample and damn, it is intense. Extra thick, extra bitter. Dark chocolate bitterness up front followed by what I’m interpreting as long hop bitter finish. I think it will soften nicely and hold up and play nicely against the barrel character. I’m excited!
As for barrel… I’d lean toward waiting for whiskey or bourbon because A) I prefer those alcohols over rum, and B) when one comes in, I think there will be a better chance it is as fresh as possible. I wouldn’t be heartbroken if we go for the rum, though.
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I just transfered mine after cold crashing. The bitterness mellowed down a bit but it is still quite rich and delicious. FG is officially 1.030 on mine. Mashing at 70°C shows it!
Can’t wait to transfer it to a barrel and have a sample of other people’s brew!
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Just started to cold crash. 1.10 - 1.025 about 9.8%. I can feel the heat. I don’t drink a lot of higher ABV beers but the more I drink of this uncarbonated, 18 degree beer, the more I like it
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Do we have a barrel yet, or a date set to fill it?
Not yet. The majority of the participants want to wait for a bourbon barrel. The date will probably somewhere in April
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How did we do for volume? I was only able to get ~16 liters into the keg. I think I boiled too much to get my OG higher. Also I’m leaving Tuesday morning until April 14. Maybe I should drop the keg off at someone’s place before I go?
Hi Terry,
You could drop it at my place but I don’t have any news about the barrel. We will most likely do the fill somewhere in April.
Je suis en train de transférer au moment où on se parle. J’ai hâte qu’on se rencontre pour mettre ça dans le barrel!
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I gotta know what that upper spigot is for.
Samples. The lowest one is at the bottom of my chest freezer soaking in a small bowl of Star San to avoid contamination during fermentation. The highest one is wrapped with foil sprayed with sanitizer. I’m a bit mental with that since I use plastic.
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Interesting. Maybe it’s just me, but I’ve never seen a closed transfer like that before. Do you purge the keg of oxygen before the transfer?
I bottled up a few litres (8x330ml bottles) of my barrel brew a couple of nights ago. So tasty and only a couple months old. It’ll be a really excellent beer in a year. I look forward to comparing it with the barrel.
First, I fill my keg with sanitizer. Then I plug it to my finished kegerator line and empty it completely (it cleanses the beer line at the same time). When the keg is full of CO2, I purge it almost completely so it leaves just enough pressure to prime the plastic bucket without creating an explosion. After that it’s the setup that you see on the picture : bucket spigot to keg out and keg in to top of bucket.
As cheap as it can be and I’ve had success with NEIPAs that never oxydized.
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Très intelligent 
bravo
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