In order to fill the 30 gallon barrels that we purchased we need to brew two 15 gallon batches of beer. This past Saturday we braved the 100 + degree heat in order to knock out the second patch of Pale Belgian Beer that would make up our first barrel.
We started the day by filling the first of our barrels with the batch from the previous week. After a quick rinse of the barrel with water we added the beer (which was now at 1.015 G down from 1.062). Using the slurry that was left behind in the fermentor we inoculated the second batch.
We also purchased a couple beers from Belgium to add to the barrel in the hope of capturing some unique Belgian bacteria in the process. Added to the barrel were dregs from Nostradamous, Oude Gueuze, and Supplication (not from Belgian but still aged with Pediococcus and Lactobacillus).
|Getting Ready to Grind Grain|
|Tasty Pilsner Malt|