Cedar Rapids Brewing Society

Hey all,

As posted the club now owns a 60 gallon templeton Rye barrel.
I would like to get started on figuring out the style of Beer that is going to fill it. So for right now, lets get started with flowing some ideas for a style for the brew. Here are some intials that have come to my mind.

Dry Stout
RIS
Baltic Porter
Smoked Porter
Strong Scotch ale
English Style Barleywine

Please throw out any suggestions you have on what you would like to see, I will add it to the list, then the club will vote on it. Please keep in mind that we are going to have to be able to get club members to brew 60 gallons of whatever we chose to fill it (hopefully we won't have problems with that). So exercise your rights as a member and please throw out any and all suggestions fore style types.

We have yet to work out the finer details of this. I am sure the new cabnit will be discussing the logistics of this both with the membership and outside of it at CAB meetings while that is being worked, we should start to nail down what to brew. This is an almost empty oak cask and we should not let it sit to long before filling it as they can get bacterial infections and mold while empty, it still has about 2 cups of whiskey in it, and I am keeping it cold in my work room, seeled off with the window slightly open to prevent this trying to keep the temp at about 36 C to keep it just above freezing.

I vote for the RIS. Seems to be a good one that has worked for other clubs. Always liked the one from Mark Simpson in Ames.

Matt F wrote:I vote for the RIS. Seems to be a good one that has worked for other clubs. Always liked the one from Mark Simpson in Ames.

Most likely a formal vote will be conducted to gather which style, this is more for trying to get style interest.
On a personal note, I am quite suprized by that from you, I was expecting your support on a smoked porter barrel?

BrewHound wrote:This is an almost empty oak cask and we should not let it sit to long before filling it as they can get bacterial infections and mold while empty, it still has about 2 cups of whiskey in it, and I am keeping it cold in my work room, seeled off with the window slightly open to prevent this trying to keep the temp at about 36 C to keep it just above freezing.

I would think you would want to keep it closer to 1-3C. 97 degrees seems a little warm.

tompb wrote:

BrewHound wrote:This is an almost empty oak cask and we should not let it sit to long before filling it as they can get bacterial infections and mold while empty, it still has about 2 cups of whiskey in it, and I am keeping it cold in my work room, seeled off with the window slightly open to prevent this trying to keep the temp at about 36 C to keep it just above freezing.

I would think you would want to keep it closer to 1-3C. 97 degrees seems a little warm.

yeah my bad, 36F!