barrel racking at phantom carriage

fill er up

a week or two ago the first phantom carriage batch was transferred to oak for the long haul.

  • 14bbl of wild blonde was racked into seven neutral red oak barrels (a mix of hungarian and french) that had been left to soak overnight.  the barrels appeared to be freshly dumped and had a great vinous aroma during filling.
  • true to form, the wild blend used for the batch acted slow and steady, and along with a high mash temp, resulted in a gravity hovering around 1.03 when the beer hit the wood.  this relatively high amount of residual long-chain sugars should provide plenty of food for all the resident microbes to work their magic.  now the waiting game begins!  

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