Kentucky Common

[Frisp]

Just thinking out loud, if these were traditionally in wooden barrels, then would the bung stave not act like a blow off valve?
So Im thinking that a PRV as your primary blow off with your spunding valve set at 5psi higher acting as a backup just incase the PRV fails would keep it more in line with the style.

Im thinking that just using the Spunding valve would be the same process that we already use to ferment and serve from a single pressure fermenter.

Secondly what would the serving temperature be to keep it true to style. warmer it is the greater the pressure needed to achieve specific volumes of co2 . So if this is being served warmer you could in theory get away with a bit more pressure in your keg.

i may be wrong.

 

[MashBag]

I have a packet of Nottingham on hand so that's a good should. I found another recipe recommending wyeast 1007, but that seems like it's probably gonna have the same sort of issues. I dunno. I'll probably brew this a few times and try a few different yeasts. I have the Nottingham on hand, so I think I'll go that route.

Nottingham will not disappoint.

From a time to drink, if you run it at a steady 20c, you could be bottling day 5 or 6. Bottle warm, straight into warm, dosed bottles. Bingo.

 

[Gax]

Just thinking out loud, if these were traditionally in wooden barrels, then would the bung stave not act like a blow off valve?
So Im thinking that a PRV as your primary blow off with your spunding valve set at 5psi higher acting as a backup just incase the PRV fails would keep it more in line with the style.

Im thinking that just using the Spunding valve would be the same process that we already use to ferment and serve from a single pressure fermenter.

Secondly what would the serving temperature be to keep it true to style. warmer it is the greater the pressure needed to achieve specific volumes of co2 . So if this is being served warmer you could in theory get away with a bit more pressure in your keg.

i may be wrong.

Excellent suggestions, I like the prv suggestion.
what I'm getting from this is youre suggesting the racking step could be omitted. I agree in principle and will likely do that on the second brew just to see what if any differences there might be. I'm planning to serve at 8-10c.

Nottingham will not disappoint.

From a time to drink, if you run it at a steady 20c, you could be bottling day 5 or 6. Bottle warm, straight into warm, dosed bottles. Bingo.

Yeah bud. That's pretty much the plan. I'm gonna do a sort of stepped ferment I guess? Just to imitate the historic conditions.
36 hours or so at 20c
7 Days or so at 14-15c
Keg and Serve at 8-10c

 

[MashBag]

Get that. The first 36 hours will see most of the fermentation through. Sounds good.

 

[RoomWithABrew]

You could lob an oak spiral in the primary.
If you pitch enough yeast it will ferment fast.

 

[Gax]

Got an update to this thread. I was looking at these barrels again that I was thinking about getting for a rum project, but then thought....omg I could use these for beer.
I showed it to a homebrew friend and he was stoked.
https://badmotivatorbarrels.com/collections/products
So I'm gonna try to get one of these when I get paid next and use it for the Kentucky common.
Lemme know what people think.

 

[Gax]

The barrel is a 1.8 gallon that is meant to mimic the liquid - wood surface contact ratio of a 53 gallon barrel resulting in a more proper/traditional aging pace and result.

 

[MashBag]

As nice as they(and they are) you can do just the same with dominoes.

Haven't looked, but do they do replacement lids?

 

[Gax]

As nice as they(and they are) you can do just the same with dominoes.

Haven't looked, but do they do replacement lids?

A friend of mine who is something of a historian on the topic and specialises in brewing on wood seems to think that the diffusion / exchanging of gasses through the wood is really important for proper cask conditioning and you won't get that using chips or dominoes.
Though I do agree that's it's a largely aesthetic piece of kit I do think it has benefits for making proper cask beer at home in the volumes that I generally brew in. :)

I think I would get something better out of this, potentially, than some of the guys that do the bag to beer engine setups.

- you can email the guy about special orders so I'm gonna reach out and get an uncharred one for my purposes.

 

[MashBag]

Be careful with it. It will drop a lot of flavour the first time.

 

[JockyBrewer]

Got an update to this thread. I was looking at these barrels again that I was thinking about getting for a rum project, but then thought....omg I could use these for beer.
I showed it to a homebrew friend and he was stoked.
https://badmotivatorbarrels.com/collections/products
So I'm gonna try to get one of these when I get paid next and use it for the Kentucky common.
Lemme know what people think.

I don’t think those barrels will take any pressure?

 

[Gax]

I don’t think those barrels will take any pressure?

Oh? Do tell. I don't see any reason why they wouldn't?

 

[MashBag]

Okaay.

The FAQ is a good read.

They are not pressure vessels and it refers to "releasing pressure"

These are a sealed unit. So no replacing the oak lid. They will become innert vessels. 40/20/5

All access is through the bung hole, so any oak you add, will likely be in there forever.

I do think, if this was left empty, wooden barrel protocols would be required for sanitation & reuse.

This reads like these are designed for wine & 'shine, look gorgeous, but they are not the most practical way to get there. Dominoes and much better IMO.

That said, they should do beer particularly with a beer engine and a wee mod for the spile.

https://badmotivatorbarrels.com/pages/faq-1

Be worth a conversion with them to understand beer dispense.

 

[Gax]

Okaay.

The FAQ is a good read.

They are not pressure vessels and it refers to "releasing pressure"

These are a sealed unit. So no replacing the oak lid. They will become innert vessels.

All access is through the bung hole, so any oak you add, will likely be in there forever.

I do think, it this was left empty, wooden barrel protocols would be required for sanitation.

This reads like these are best for wine & 'shine, look gorgeous, but they are not the most practical way to get there imo. Dominoes and much better IMO.

That said, they would do beer but particularly with a beer engine and a wee mod for the shrive.

https://badmotivatorbarrels.com/pages/faq-1

Yeah that was what I was thinking is modding it to work with a beer engine. The guy that makes them has put out full tutorials on how he makes the lids - so there's nothing stopping me from making my own lids if needed. Just a bit of trial and error.
Hell I could probably just make my own knock-off version from scratch if I really wanted to. Lol.

 

[MashBag]

Yeah that was what I was thinking is modding it to work with a beer engine. The guy that makes them has put out full tutorials on how he makes the lids - so there's nothing stopping me from making my own lids if needed. Just a bit of trial and error.
Hell I could probably just make my own knock-off version from scratch if I really wanted to. Lol.

Ooo didn't know that. That makes all the difference.

Link?

 

[Gax]

https://badmotivatorbarrels.com/pages/build

https://youtube.com/@badmotivatorbarrels2273?si=kndN8XTjEIu3tSUE

:)

 

[MashBag]

Thanks & Bugger.

Removing the head made me smile.

Bugger.. because I like them a lot more now.

Ps still easier with dominoes.