Topping whiskey barrel off with finished beer?

Discussion in 'Homebrewing' started by invertalon, Feb 20, 2018.

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  1. invertalon

    invertalon Pooh-Bah (2,249) Jan 27, 2009 Ohio
    Pooh-Bah Trader

    I will be filling a Whiskey barrel next week with a 1.113 OG imperial stout I just brewed. The problem is, even ~5.5 gallons into the 7-gallon brewtech bucket, it clearly wasn’t enough headspace and I probably have lost approximately ½ to a full gallon of beer, I’d imagine, due to the vigorous blow-off. Never had a fermentation so crazy, even with other big beers I have done. WLP007 is a monster, I suppose (last two were cali-ale strains).

    I know you want to fill the barrel to capacity, but I am quite sure I won’t get the volume at this point. On the plus side, I do have probably just shy of a gallon left of a very similar stout I brewed and is on tap currently…

    My question is… Would it be fine to “top off” the barrel as-needed with the finished beer? Hopefully I don’t need more than say ½ gallon to get it full, and since the beers are so similar I wouldn’t mind at all to “dilute” the fermenting beer now. Of course, I would be careful to try and prevent any oxidation of adding the additional beer into the barrel as best as possible (bottom filling a clean/sanitized growler for example, gently pouring via funnel into barrel to top off). I was even thinking of adding a tiny bit of priming sugar before racking into the barrel (something like ½ to 1 ounce of sugar to get the yeast to scavenge any O2 for the transfer). Just as a secondary preventative, using an airlock on the barrel bung of course for aging.

    Anybody have thoughts/concerns about doing this? I really don’t want to have to brew additional beer in such a small volume, so looking for an easy way to top this bad boy off.

    Appreciate any suggestions and comments.
     
  2. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I really do not know, but would guess the finished beer mixed with the new beer would not hurt seeing it is similar. Just guessing.
     
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  3. brchapman

    brchapman Initiate (0) Nov 18, 2014 Georgia

    My brew club brewed a RIS among 11 or 12 of us brewing 5 gallons each and placed them in a 53 gallon Jack Daniels barrel. Over the course of the year, the barrel was topped off with the beer that didn't make it into the barrel to account for evaporation and random tastings. It tasted fine when we eventually pulled it.
     
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  4. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I think, and may be incorrect, but I think this is standard procedure with the pros for sours.
     
  5. Eggman20

    Eggman20 Crusader (433) Feb 14, 2017 Minnesota

    How long are you planning to age it? If it's only a couple weeks I wouldn't worry about the additional headspace. Never heard of someone adding finished carbonated beer to an uncarbed beer so I'd be a little nervous about doing that.

    Never heard of anyone adding sugar when moving to barrel. I'd think if you're filling to the top you wouldn't want to risk starting fermentation and having it come out the top.
     
  6. invertalon

    invertalon Pooh-Bah (2,249) Jan 27, 2009 Ohio
    Pooh-Bah Trader

    Well, I am thinking as long as it takes to get the flavor profile I am after. With such a small barrel ,I would expect in the area of 4-8 weeks. It just depends.

    As far as the priming sugar, it would only be a minuscule amount to get the yeast active a bit. Typically for 5-gal you would use in the ballpark of 3-4oz priming sugar, I was thinking down about 1/2oz added to the primary fermenter until it kicks up again, then racking into the barrel. So by the time I do move the beer, it may already be through most of the little sugar added. Just a tactic to try and keep any oxidation risk down. Given there would be less yeast present and everything, I wouldn’t expect anything vigorous like the primary fermentation I have encountered.

    Appreciate all the input everyone! Gives me things to ponder on.
     
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