25 replies to this topic

[HVB]

I see, so basically its not the greatest idea to do a Solera in a 10gal barrel? I wonder how small you could get without it being a problem.I'm also not up to speed on brett and what it brings to the table vs other bugs. I mean I have had 100% brett fermented beers before and they were not sour, just funky I would say. And then I have had plenty of sours that say there is brett in there. So I'm curious where the sour comes from, another strain of bugs I assume.

Lacto, Pedio and Brett are a good place to start.  You can do it in a small barrel, I had a friend do one in a 15g barrel, but you just need to sample it to make sure it does not get to acidic.  A nail through the head makes a simple way to take a sample and not disrupt a pellicle.

 

I have always wondered if there was a way to lacquer or seal up the out side of a smaller barrel to help minimize the O2 that passes thought it. 

[BlKtRe]

Lacto, Pedio and Brett are a good place to start.  You can do it in a small barrel, I had a friend do one in a 15g barrel, but you just need to sample it to make sure it does not get to acidic.  A nail through the head makes a simple way to take a sample and not disrupt a pellicle.

 

I have always wondered if there was a way to lacquer or seal up the out side of a smaller barrel to help minimize the O2 that passes thought it. 

 

This. 

 

Ive read about waxing barrels for this reason. What a PIA!

[HVB]

This. 

 

Ive read about waxing barrels for this reason. What a PIA!

Waxing would be a PITA for sure.  A nice paint like solution thought would be nice.  Pipe dream I am sure.

[SchwanzBrewer]

I badly want to do my own big barrel. I'm doing a solera with some friends but it's a giant PITA. Too many chefs and not enough cooks. Only problem I have is that I have no where to put one.

[matt6150]

I badly want to do my own big barrel. I'm doing a solera with some friends but it's a giant PITA. Too many chefs and not enough cooks. Only problem I have is that I have no where to put one.

This is exactly my case, except the big barrel I am apart of is not a solera but instead a flemish red that has been in there for about a year. That's why I'm thinking smaller barrel. I have room for that.

[BlKtRe]

Mtn has made some great Flemish Reds using glass and oak cubes. Another consideration. 

 

I agree barrels are work but only for a few days out of the year. And they award those with patience.

 

A Solera shouldn't be more than 4 people. If you have more than that might as well fill/empty every year like we do with one of our barrels. That barrel is between 6-8 people and those people understand what it takes. 

Edited by BlKtRe, 29 October 2014 - 03:24 PM.