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Barrelling Day

All those fermenting vessels under the looming Merlot barrel contain Russian Imperial Stout. Yesterday the TAbc drained the beer into that barrel to condition over the summer. The first task of the day was to sanitize the barrel with 20 gallons of boiling water.






The barrel sits high on its rack making gravity transfer tricky. The duck-in cooler gave us the necessary height.


Surprisingly little beer spilled, but what did come out flew across the room, landing on Ruth.

After a long day of barreling, the beer came to rest in my cold room, where it will sit until we bottle it in October.


I bottled a 12-pack pre-barrel for comparison.