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I emailed Russian river, Avery, Boulevard, The Breury, and Lost Abbey From Vinnie at Russian River The first thing you’ll need to do is make sure the barrel is water tight, try cold water first, after that if it still leaks you’ll need to revert to hot water, the hotter the water the more flavor will leach out so start with warm water and ...


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See this question: Keeping a barrel Our club put 55 gallons of Russian Imperial stout in a Merlot barrel a few weeks ago. We pumped 20 gallons of boiling water into it to sanitize. I sent an email to Russian River a few weeks ago. Here's what Guy, an assistant brewer, said: Hi Dean, We always try to get the wine barrels straight from the ...


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Send an email to the folks are Russian River. Tell them your situation and I am sure they'll give you some advice. You may even get a response from Vinny himself. If the barrel has been stored dry, you may want to recondition it with some water. First to make sure its water tight still. Secondly, if you use boiling water this will help sanitize the ...


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Sorry just got to this. Looks like you have some great info from some of the best people who would know. Did you have this barrel for 4 months or you got it after it was sitting for 4 months? Either way for future reference. If you aren't going to use a barrel for a few months you need to either burn a sulfur stick in it or fill it with a sulfur solution. ...


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I can't really speak to non-sour brews, but that is a great question. As far as sour beer goes, there's a belgian brewery that will reuse barrels for 70-80 years. Pretty much until the structural integrity is too worn down by the acidic nature of the sour. They also don't pitch yeast, merely using what is left in the pores of the wood. Do you know why you ...



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