Wood Barrel Issues

I noticed after the first day or two that the wood barrel's airlock stopped exhibiting gas release.  I realized that since the keg wasn't completely full that there was a potential that the top of the keg has dried slightly allowing gas seepage.

Seeing in a articles when researching wooden barrels about using glass beads to aid in filling the volume of the keg I purchased some beads and boiled.  After cooling I placed them into the barrel to raise the volume but sadly I didn't purchase enough.  Not wanting to potentially contaminate the brew I will wait and see on this effort.

My suggestion in the future is to brew a half gallon more than needed and waste the extra or place into smaller carboy.

First Time in Wooden Kegs

Transferring From the Primary to the Wooden Barrel

After some days of conditioning the new wooden barrel, Sunday was the moving day from the primary to the secondary fermenter.  Although most reports on the barrel fermentation state that it shouldn't be done, if a air lock is placed on top it can be utilized.

Airlock Installed to Relieve Fermentation Pressures

Over the next few weeks the Milky Moose Musk will gather the flavors from the oak barrel and add them to the overall flavor profile.  This will be interesting to determine if wood kegging the stout was the way to go.  Speaking of stouts ... today I will be brewing my first Oatmeal Stout called Rocky Point Oatmeal Stout.

Kick Ass Sassafras -- Almost There, but Not Quite Yet

Wood Keg

Before Adding Boiling Water

I started prepping the wood keg so I can continue the secondary fermentation inside.  The process of swelling the keg back to be water tight takes about three hours and I would advise doing it over the sink.

Added Boiling Water But With the Cracks Came Out Quickly

Kept Adding Boiling Water Until Cracks Sealed

I started the adding of the water on the counter but as quickly as I added the water it seeped through the keg all over the counter ... thus I quickly moved the keg to the sink as the ends sealed back up.  The final process of filling the keg I just took everything into the bath tub ... this part takes up to three days to complete according to the paperwork.

Left the Keg Filled in the Bath Tub

Looking Into Expansion

I have now been brewing in the breakfast nook for over a year and have my eyes on the horizon for expansion.  There is no room left inside the house thus the garage is the next logical area for this upcoming expansion  ... but there will be a cost involved.

A few years back I had water routed into the garage to support a whole house water softener which necessary due to the high levels of Ca in our local water supply, but now I am looking into installing a stainless sink with both hot and cold water, and of course a drain.  Next week I will be speaking to a plumber to discuss options.  I also have been looking at stainless steel sinks since they can be easily sanitized but I will tell you that they are not cheap.  A friend suggested looking into use restaurant equipment which I am and I have noticed a reduction in price of greater than 50%.

I figure with the expansion including getting a professional grade beer sculpture that the total cost will range about $6 to 10K by the time of completion ... and sadly I still cannot sell even one beer to cover the cost.

But first things first.  Looking into the expansion what steps need to be taken to be best prepared and ready once everything is purchased to start brewing.

     1). Get natural gas to the site of sculpture and for the hot water heater for the new sink.  This has to be professionally done for safety and dead headed until next step.

     2)  Purchase stainless sink (double and deep to clean pots)

     3). Have a plumber install, include small hot water heater for hot water and connect to sewer.

     4). Purchase sculpture and conical fermenter.

The first steps aren't sexy but necessary if I want to brew after getting all of the new shiny equipment.

Wood Keg

Yesterday I went to my local beer supply store in Riverside to pick up ingredients for the next four batches of beer and also a couple of extra items.  Among those items was a oak keg for the secondary fermentation of my two stouts -- Maine's Moose Musk (an sweet apple milk stout) and my newest addition a oatmeal stout (not name as of yet).  Additionally, I picked up a book on yeast culturing to self teach myself how to grow my own yeast and keep the strains still going.

Also yesterday I purchased five species of hops from Organic Garden Seeds (or egardenseed.com) to test in Maine to see if it is possible to grow our own hops for some of the beers.  Have to wait until next spring to plant but looking forward to the empirical data glean.

The past week I started working on my Sour Lemon Drop by working on the base recipe.  The original recipe which by accident produced both a slight tartness and lemon flavors I wanted to make more prominent ... thus the new batch I added organic lemon grass, and the upcoming batch afterwards will include the bacteria along with the yeast to "sour" it even more.  Results still pending.

Added recipes include the oatmeal stout, the sour lemon, and now a IPA which will be named Rocky Point IPA ... such a simple name for which I hope to be a complex double IPA.

Working My Other Job

I have still been brewing regularly but have been slacking on the updating posts since this is a busy time of year at my other job.  I think I have got exactly what I am looking for with my Porter, Wheat and Honey Wheat and they will be ready for the next judging.

I have have been talking with my father about setting up our own bee hives for honey production, and getting wood kegs for the secondary fermentation to mellow the flavors in the craft beer.  These are the exciting times when I am changing the setup to prepare for the next level.

Another Attempt at the Porter

After all of the issues this past weekend with the new mash tun I decided to switch out the false bottom with the kettle screen and try the Smoked Porter again.  This time everything went as planned.

Sprage Cooler on Top, Flowing Through Tun into Wort Pot

This also was the first time I could try out the new sprage cooler that I purchased which after a couple of tweaks worked perfectly.

Nice Even Flow - Wish it Fanned Out More However

I was able to keep a constance flow when fly spraging compared to the uneven flow of the spoon method that I was using before.  Plus using the cooler allowed me to keep the sprage water at a more constant temperature.  I would suggest this purchase if you can afford it.