I’ve got 15 gallons of RIS ready to go into this barrel. It’s been sitting for 2 months with holding solution in it. (Recently moved house and I didn’t have anything ready to go in it at the time) It’s been stored upright on one end. I think the oak bung has slowly leaked, and mould has grown, on the outside? Assuming I replace the wooden bung with an airlock is it still good to go? I’m hoping the mould hasn’t ruined the inside of the barrel. The 3rd picture showing the honeycomb staves was taken the day I got the barrel. 4th picture is how it looks now with the holding solution in it. Cheers
As long as the mold seems to be limited to the outside, you should be good to go. The holding solution should have prevented mold growth inside.
My apologies for responding to the question posed with a question: Are you prepared to dump 15 gallons of RIS? If the answer to this question if “yes” then I would suggest you proceed in using this barrel. On a related matter I was given a one-on-one tour of a brewery this summer while on vacation. The brewer proudly showed off their spirit barrels full of beer. I asked: how frequently do you have to dump due to contamination/infection? His answer was: “We have to dump about a third of the barrels.” Cheers!
I’d be pretty gutted at dumping the batch. I’ve got a fair bit of time and money invested. (4 mashes and 2 boils across 2 days) but on the other hand, I did it with the sole intention of using the barrel. If I drain the holding solution and see no visible mold there’s still a 1/3 chance it’ll be a dumper? The ABV is 15%+ if that makes it any safer.
You can buy one of those endoscope USB probes on amazon for a about $20. That and a pen light would give you assurance
We can have a debate about the percentage value but yes there is indeed a chance this may not turn out in an optimum manner. This is your beer and as the head brewer entirely your choice in this matter. Since we are now permitted to post GIFs:
Well,,, do ya??? Seriously, if your beer is not currently in the barrel I would not risk it. Get some spirals or other wood , if that's what you still want, soak in spirits and proceed. Nothing sadder than dumping batches of beer!
It’s still in the FV. I would hate to dump the batch, but I’ve been underwhelmed by the oak chips in the past. I like the endoscope idea. What’s the chance of infection assuming no visible signs of mold? It could still be hiding deep in the wood right? Probably not worth the risk. I foresee a saw and two planters in its future!
It's just beer, y'all. Holding solution won't allow mold to grow inside, assuming it's full to the top. Mold, as VikeMan said, is common on the outside of barrels. Wipe it off if you see it anywhere on the outside and roll with it, IMO.
I have never personally used chips but I have read negative comments about them from other brewers on various forums. FWIW I have used oak cubes in the past (American oak with medium toast) and I was very pleased on how my oak cubed Robust Porter turned out. There are plenty of variables here: · Type of oak: American, French, Hungarian,… · Format of oak: chips, cubes, spirals,… · Level of toast: light, medium, heavy · Spirit used to soak the oak: Bourbon, other type of whiskey, ,,, · Amount of oak utilized · Contact time · Add spirit to the beer or just the soaked oak · Other Depending on the decisions made above you will obtain varying results. Best of luck on your decision making here. Please report back with your results. Cheers!
No idea on holding solution. Wood spirals have gotten good reviews fron @honkey who is a commercial Brewer on this site as well as others. For me 15 gallons is a lot of beer to risk. Good luck on your desision.
I'm not even sure that that mold would even taste that repulsive. I've drunk a suspected moldy beer (in fact, the oak cubes might have had some). It was pretty subtle and, although it's an acquired taste, it was memorable and pretty good. Definitely unique, like sour beer or Roquefort cheese. It was an 11%. Considering yours is a 15%, it might be even better. With that said, I think your photos show that there's a comfortably low chance of mold inside.
Thanks for all the comments. I’ve rolled the dice and gone for it. Re-seasoned the barrel with half a bottle of knob creek and racked to it this weekend. Trub loss was ridiculous but I had enough left over to bottle 11 bombers.
Sounds to me like you feel lucky. I will keep my fingers crossed for you. Maybe expressing positive thought to the barrel will help? Sorta like talking to house plants? Cheers!
