Another 15 gallons of beer for the barrel. I should be able to finish filling it 
next weekend—I just need to brew beers to replace the ones I am taking off the Hanssen’s Oude Gueuze and ECY Bug County yeast cakes. Then the waiting. But I’m used to that, so basically just more of the same. And in case you are curious, information on the first addition to the barrel can be found here.
next weekend—I just need to brew beers to replace the ones I am taking off the Hanssen’s Oude Gueuze and ECY Bug County yeast cakes. Then the waiting. But I’m used to that, so basically just more of the same. And in case you are curious, information on the first addition to the barrel can be found here.
191. Barrel Project Lambic
Mash:
8 lbs. Dingemans Pilsen
4 lbs. Breiss White Wheat
Mash @ 151° F for 60 minutes w/ 4 gallons RO water and 8 g. gypsum;
collected 2 ½ gallons @ 1.080
Batch sparge @ 168° F for 20 minutes w/ 4 gallons RO water; collected 4
gallons @ 1.030
Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 oz. Chinook leaf 11.3% AA
w/10 to go: 5 g. Wyeast yeast nutrient
Chilled & racked onto ECY Bug County yeast cake from 189. Barrel
Project Lambic
Brewed: 1/10/2015
Secondary: 2/8/2015 @ 1.004
Barrel: 2/27/2015
193. Barrel Project Saison
Mash:
8 lbs. Dingemans Pilsen
4 lbs. Breiss White Wheat
Mash @ 150° F for 60 minutes w/ 4 gallons RO water and 8 g. gypsum;
collected 2 ½ gallons @ 1.082
Batch sparge @ 162° F for 20 minutes w/ 4 gallons RO water; collected 4
gallons @ 1.032
Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ oz. German Magnum leaf 14.2 % AA
w/10 to go: 5 g. Wyeast yeast nutrient
Chilled & racked onto WLP 585 yeast cake from 188. Barrel Project
Saison
Brewed: 1/19/2015
Secondary: 2/8/2015 @ 1.004
Barrel: 2/27/2015
OG: 1.058
194. Barrel Project Lambic
Mash:
8 lbs. Dingemans Pilsen
4 lbs. Breiss White Wheat
Mash @ 151° F for 60 minutes w/ 4 gallons RO water and 4 g. gypsum;
collected 2 ½ gallons @ 1.082
Batch sparge @ 167° F for 20 minutes w/ 4 gallons RO water; collected 4
gallons @ 1.034
Topped off to 7 gallons, brought to a boil (60 minutes), & added:
w/60 to go: 1 ½ oz. German Magnum leaf 14.2 % AA
w/10 to go: 5 g. Wyeast yeast nutrient
Chilled & racked onto Hanssen’s Oude Gueuze yeast cake from 190.
Barrel Project Lambic
Brewed: 1/20/2015
Secondary: 2/9/2015 @ 1.002
Barrel: 2/27/2015
OG: 1.058
Can you taste the deliciousness yet?
Can you taste the deliciousness yet?
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