Posts Tagged ‘barrels’

barrel development at phantom carriage

Tuesday, March 19th, 2013

down the line

over the last few months MS and I have been working on developing the barrel program for the phantom carriage.

  • since the inception of the project, three batches (two based on banning and one based on white) have been fermented and barreled with great initial results.  the oldest filled barrels are only a month in, but some are already deviating from the pack (for example, a barrel into which an older east coast yeast slurry was pitched is already exhibiting a slightly higher gravity and stronger acidity than its peers).
  • the youngest set of filled barrels is also primed for diversity – varying primary saccharomyces strains were pitched into some barrels and plenty of dregs from some outstanding bottles have been making their way into the lineup.  stay tuned for more developments as the racks grow taller and the bugs work their magic!

taking a peek               running comparisons

moving around

 

barrel racking at phantom carriage

Monday, February 25th, 2013

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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