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[spydglide]

No fancy beers for me just good american made Pabst Blue Ribbon. Been drinking the same beer for 35 years and noone will drink all of your beer out of the cooler.

                                                                                                                                                                                    PANHEAD

I bet not.  har.  spyder

[harleydave]

Mark
check em out

http://www.theakstons.co.uk

http://www.blacksheepbrewery.com

Both 5 mins walk from my place.

[mark]

Homebrewed IPA....

Nice. Always wanted to try home brewing.

[mark]

Mark
check em out

http://www.theakstons.co.uk

http://www.blacksheepbrewery.com

Both 5 mins walk from my place.

I looked at their websites...very cool places.  If these breweries are 5 min. away, you've got prime real estate.

[kravnut]

Tried the Kentucky Bourbon Barrel Ale last night.  Pretty interesting flavor, first sip was a little shocking to the system, especially not knowing what to really expect.  In my opinion this would not be a beer for the person that does not like a strong flavored beer.   All-in-all this is a pretty decent beer that I would buy again.  Has anyone else tried this beer yet.      

[Talon]

Tried the Kentucky Bourbon Barrel Ale last night.  Pretty interesting flavor, first sip was a little shocking to the system, especially not knowing what to really expect.  In my opinion this would not be a beer for the person that does not like a strong flavored beer.   All-in-all this is a pretty decent beer that I would buy again.  Has anyone else tried this beer yet.      

IMO, most whiskey barrel bears are made with to much whiskey taste, I like whiskey, but it just overpowers the beers. Way back when these beers were made they only picked up a hint of whiskey and oak from the barrels they were stored in. Many years ago I made a whiskey barrel stout, I added 1 cup of whiskey and a small amount of oak chips to a 5 gal batch. It gave a nice hint of whiskey and oak, not the first thing you tasted when drinking it.

Craig

[Robmay]

Nice. Always wanted to try home brewing.

You may hate me for this....

www.homebrewtalk.com

www.morebeer.com

www.northernbrewer.com

www.midwestsupplies.com

If you have any questions just shoot me, or Talon, or Eagle1, or Jester Whisperer or evn our founding father Neil a Pm.

[EAGLE1]

IMO, most whiskey barrel bears are made with to much whiskey taste, I like whiskey, but it just overpowers the beers. Way back when these beers were made they only picked up a hint of whiskey and oak from the barrels they were stored in. Many years ago I made a whiskey barrel stout, I added 1 cup of whiskey and a small amount of oak chips to a 5 gal batch. It gave a nice hint of whiskey and oak, not the first thing you tasted when drinking it.

Craig

Goose island was selling used bourbon barrels a few weeks back so our Brew Club purchased one to do a bourbon barrel stout, we have 50 gallons brewed and ready to go in between myself and 5 other brewers. We will age it in the barrel for 6 months before kegging, should be ready this fall.

 

[Talon]

Nice, never tried a real barrel, not enough people were interested to fill a 50 gal barrel so I used wood chips and whiskey. Let us know how it comes out.

[Hugh Janis]

Same here Craig. I used bourbon concentrate and french oak in a porter.

George, let us know how it turns out. I think it'd be fun to make the whiskey 1st, then reuse the barrel for aging beer. Jussayin....

[naitram]

my last batch was an oak experiment, and i had contamination  other then some samples that were quite good while aging, i dumped the entire 5 gallon batch

[Robmay]

My first Bourbon Barrel Porter had a small bottle of Makers Mark and a packet of Oak chips added. Turned out fairly nice. Next time I will use about 1/2 the MM though.

[Talon]

my last batch was an oak experiment, and i had contamination   other then some samples that were quite good while aging, i dumped the entire 5 gallon batch

Neal, I steamed my chips, take a large pot with water, bring to a boil, put oak chips in a wire strainer that will sit on the rim of the pot and put it in the pot, should sit above the water not in it and cover, stir it a few times. I can't remember how long I steamed them but not long or you'll start loosing the flavor of the oak.

[Hugh Janis]

Neal, I steamed my chips, take a large pot with water, bring to a boil, put oak chips in a wire strainer that will sit on the rim of the pot and put it in the pot, should sit above the water not in it and cover, stir it a few times. I can't remember how long I steamed them but not long or you'll start loosing the flavor of the oak.

As I recall, I did something very similar with the same concerns (losing oak flavor).  How about roasting in the oven at 190 for an hr?  That may accomplish a desired toasty flavor.  Any temp above 180F kills lactobacilli.  I had to dump a contaminated batch once.  Brought me to tears. 

[Talon]

As I recall, I did something very similar with the same concerns (losing oak flavor).  How about roasting in the oven at 190 for an hr?  That may accomplish a desired toasty flavor.  Any temp above 180F kills lactobacilli.  I had to dump a contaminated batch once.  Brought me to tears. 

Yea, that should work and like you said, add a toasty flavor since whiskey barrels are charred on the inside anyway.