Jesse Clark Photo

Sunday, April 27th, 2014 April 27th, 2014

A few weeks back I brewed a generic beer to help fill up the Greeley Homebrew Club's barrel. We put a sour in the barrel about a year ago. Over that time evaporation has taken quite a bit out and a few of us in the club brewed a total of 25 gallons to fill it back up.

Leaks

Leaks

The top of the barrel didn't have beer and the wood dried up. As we filled up the top, it started to leak a little bit. As the beer soaks into the barrel, the wood staves should swell up and stop the leak.

Brettanomyces

Brettanomyces

Last year we added a wild yeast called brettanomyces to the barrel. This yeast took over and created this contamination on top of the beer. Brettanomyces has a very distinct sour taste and will blend well with the whiskey and oak that is in the barrel.