tag:blogger.com,1999:blog-805356719576996589.post2735165310699820333..comments2016-01-18T09:29:53.592-08:00Comments on No Accounting for Taste: A Brewer's Record: New 10 gallon Peach Brandy Barrel!jaymohttp://www.blogger.com/profile/10932095714056834656noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-805356719576996589.post-2166359585780813172011-04-30T18:34:38.447-07:002011-04-30T18:34:38.447-07:00The mead currently in there hasn't picked up p...The mead currently in there hasn't picked up pretty much any wood character at all in the last couple weeks. We'll probably put the RIS in 3-4 weeks down the road unless Jim needs his bucket free sooner. We're hoping to age it in-barrel until around Autumn and see where it's at, possibly adding a few oak cubes to help the wood/char character along if it's not where it needs to be towards the end. That at least gives you and I time to talk, and to brew once the weather starts to cool off a bit. Of course, it all depends when the barrel decides it is ready, but that's our hopeful plan for now.jaymohttps://www.blogger.com/profile/10932095714056834656noreply@blogger.comtag:blogger.com,1999:blog-805356719576996589.post-64565693996582642622011-04-30T18:13:25.758-07:002011-04-30T18:13:25.758-07:00J, when Jim and your RIS is done, I think we shoul...J, when Jim and your RIS is done, I think we should put a Fuller's 1845 clone in the barrel. I think that beer would do really well with the wood.Jessehttps://www.blogger.com/profile/11115312377423843206noreply@blogger.comtag:blogger.com,1999:blog-805356719576996589.post-42657755214208712332011-04-05T19:19:29.595-07:002011-04-05T19:19:29.595-07:00I'll definitely be putting either an English b...I'll definitely be putting either an English barleywine or something like Fullers Vintage Ale in the barrel before I convert it to a lambic solera!<br /><br />For now I went with a good fellow brewer's suggestion and got a big bottle of brandy that I'm sloshing around inside daily. That should keep it in decent condition until the mead is done. 40 lbs of of & 30 more of fruit and it is all smelling delicious!<br /><br />At some point I'd also like to do an RIS or porter of some sort. I was leaning toward porter, but just had a really good RIS during my recent BJCP exam, which it turns out a friend brewed. It is starting to pick up a perfect aged character and I'd love to have 5 or 10 gallons of that around, brandy-barreled or not.<br /><br />Thanks for the suggestions!jaymohttps://www.blogger.com/profile/10932095714056834656noreply@blogger.comtag:blogger.com,1999:blog-805356719576996589.post-55493549098849694282011-04-05T14:27:14.417-07:002011-04-05T14:27:14.417-07:00Barley wine or english strong ale (ala Fullers Vin...Barley wine or english strong ale (ala Fullers Vintage Ale)? A big saison or tripel might be interesting as well.BMan1113VRhttps://www.blogger.com/profile/14743104251089352645noreply@blogger.com