I have acquired my 100L barrel from DrSmurto finally after he kindly babysat it for months.
Rather than me brew 100L to fill it, I am putting the invite out to you to brew 20L of Mocha Porter to help fill the barrel.
In a similar vein to the collaborative barley wine barrel thread (that did not get off the ground unfortunately):http://brewadelaide.com/forum/index.php?topic=615.140
“Barrels are not air tight which is why i suggest a healthy slug of SO2 via Potassium Metabisulphite for anti-oxidant properties as well as anti-microbial.
Ullage issues - we will likely need to top up the barrel a few times over the course of the 12+ months so having another 20 or so litres in a keg to be able to top up as required. You dont want too much vacant space in a barrel, perfect conditions to grow bugs.
…we can always add some oak chips if we feel the oak character isn't coming through.
Unlike case swaps if you pull out of this late in the piece you may kill the whole project as the barrel needs to be full. So once you add your name to the list it cannot be removed. This is a 110% balls and all commitment.”
The plan is for you to brew the set recipe (details tbc in due course) on your system, then we sample all the beers and pick all suitable beers for racking to the barrel on a Sunday, sometime before xmas.
Beer will sit in the barrel for 6-12 months.
For consumption at the other end, I am leaning towards a solera style, drawing off half and distributing back to each contributing brewer, then we refill with a slightly different beer on top (likely something bigger).
This results of course in the top up batches only needing to total 50-60L so maybe we take it in turns brewing the top up beer for it – however that is future Homer's problem.
The recipe is to follow in the coming days, and can be chilled or no chilled depending on your system. The recipe will use an English ale yeast strain (clean, no funk/brett to be added).
Best we look to brew (and subsequently rack) this after the upcoming beer comp deadlines, around October/November I am thinking at this stage...
20L batch uno
Looking to limit this to ‘around’ 8 – 10 brewers at this stage (say 160L-200L of beer).
We will need up to 1 keg worth to top up the barrel over time.
Maybe another extra keg’s worth as a base beer sampler vs the barrel version.
Extra beer can also be aged in glass with some different oak for grins if we have oodles of beer that makes the cut.
A portion of the resulting beer(s) will be sampled at a future SABC event/meeting also.