Recent content by wiescins

I definitely think the suggestion of adding some yeast at bottling is a good idea. I would use the same yeast though, don't want to add a more attenuative yeast and make bottle bombs.

Still not there yet and it has been a full year in the bottles now. I would consider it right now as lightly carbonated, think BA Plead the 5th (if you have been lucky enough to try that). The bottles have been moved to a warmer part of the condo, so I think that has helped. Last time we...

Ahh, citric acid! That was my mistake, after the second beer was removed I left it full of just water. I think we are going to declare this barrel dead and move on.

That was my original plan, do you think the bourbon will wipe out the mold? I may do the cleaning operation in the deep south link then follow it up with some bourbon.

Thanks for responding. This feels a little too intensive for me, but I appreciate the help.

Thank you! Very helpful tips there.

That is basically what I did except I left the water in the barrel. With the barrel empty beware of it drying out on you, we had that happen with our other barrel. You can add bourbon and rotate the barrel to keep it hydrated and as sanitized as possible, I wish that is what I did.

I think it is just mold, as both beers aged prior to adding the water do not show any signs of infection.

Anyone have some advice on this? We are unsure if this barrel is salvageable, or we should just move on.

Here is a picture

Not sure if this is the right forum or not, please advise if anyone thinks i'll get a better response someplace else. Included it here as barrel aging can be considered part of recipe development and type of barrel is sort of like an ingrediant. We have a spent bourbon barrel that is ~6gals...

Any advice? Not even a slight "psst" when opened after 30wks in the bottle. They have been in an interior closet the entire time, definately not @ 70F in a chicago winter, but we keep the heat set @ 69F all day (have a 5 month old in the house, yes the beer in question is actually older than him).

So, tried the BA Imperial Stout bottled in August this past weekend. Still completely un carbonated. Should I start to consider some kind of intervention or do I need to be more patient?

Founders Backwoods Bastard, easily one of my favorites.

+1!