Chop & Brew - Episode 29: Bad Ass Barrelfied Imperial Porter 

.... Brew dat Brew!

And doesn't even bother taking names... that's even MORE Bad Ass. Bryon Adams

+Daniel Hergenroether Chris Paynes got the crazy eyes!

Mmmmmm that sounds delicious.

Riding malt dirty!

You just blew up my mind!

I come up with roughly 57 square inches per gallon based on a standard 53 gallon wine barrel. Most oak cubes are 1/2x1/2x3/8. So you would add 23 cubes per gallon of beer or 0.6 oz of dry cubes. Boil them for 10 minutes and soak in wine for 6 months and you have a used wine barrel for a fraction of the cost of buying a real barrel and in any size you want.

That may be the best compliment ever. I do love me some streets. Preesh.

You say "we." Do you work at Flying Dog? I would be honored to get a care package. Gonzo is seriously one of the first beers that blew my mind. I have a couple of funny stories about it actually I'd love to share with you one day. And our local Flying Dog rep in Twin Cities throws Hunter S. Thompson birthday parties with tap tapovers - often featuring a vertical tasting. Those are very good nights. If you send me some, I will get you back by doing a video and sharing some of those funny stories in the video. Cheers!

Yes, sir - I'm a Tour Guide. You can expect that care package sometime in February. Thanks for doing such an awesome show. I've been a big fan of your stuff for years.

Andrew Conn Badass. Thanks for the support! Email me through the contact page on C&B website and I can get you an address and more details.

Andrew Conn I should also ask - is there a brewery approved homebrew recipe out there by chance? Or just what people have improvised on the theme?

I'm not aware of any official clone recipe. Let me chat with the guys in the brewhouse and see if I cant send you some recipe notes. Happy belated thanksgiving!

idk where those t-shirts are. That was a Ted creation.

Thanks, Abe!

Any chance you guys might do a Heady Topper clone in the future?

***** Possibly, though it's not the to-brew list in the near-future. But I can put it there I suppose!

While it did not a lot of rye whiskey character, I didn't seem hot at all, which was a very welcome surprise! I think that is because the fermentation was kept in check.

ChopAndBrew Thanks, Chip. I noticed a lot of Firestone Walker's barrel-aged beers become much hotter than the original base beer. I suspect it's because they dump a lot of the original spirit into the barrel and then rack the beer on top of it.

Except they aren't open on Sunday. Lame-O. ;)

I like the way you're talking. Might have to do that when it gets a bit colder so we don't heat the grains too much.

Woodinville Whiskey Company: www.woodinvillewhiskeyco.com/

Oh yeah!

I second this

Man, you're on to something over here.

This is due to the fact that the machine running the analysis only has the final product to consider. It works "backwards," in a way to determine OG, apparent attenuation, real attenuation, potential extract, etc. I believe because the final product had the added influence of the actual whiskey in there - it skewed what the machine "thought" the OG would've been. The OG for the Straight Version is the OG for both version.

Oh ok. Makes sense. You've got me wanting to get a barrel now. Great video. One of my favorites.

Siebel. Books. Brewing Network. Books. And lots of brewing! And books.

We had cue cards for him....ok no we didn't. He spits knowledge all the time!!

he's just that good!

What up Poland?!

It runs about $180 with the cost of the barrel plus FedEx Ground Shipping.

Scott Josling Chris Paynes ain't gotta talk. He's cutting the facts straight and there's a lot of BS to filter from Chip & Bryon. :)

ChopAndBrew Roll tide!

I believe a large part of it is the surface area to beer ratio. This small 8-gallon barrel has much more influence on the beer than say a 55-gallon barrel. I'm sure there are other reasons that someone smarter than me can explain to all of us, but that does seem to be a big one. I also imagine there is some sort of plateau where the beer stops pulling flavor and actually starts to mellow/even out and maybe even exchange it back into the wood? Again - someone smarter please weigh in here.

ChopAndBrew That sound's about right to me.

+lanetxgp1 I agreeeeeeee with you there!

Can you suggest some topics, techniques, or brews you'd like to see in our videos?

​@@ChopAndBrew You ask a loaded question as I have my own likes but if you want views it should be with what is hip and in the now. Sure barrel aged is in the realm, sours which is what im brewing in a 55 gallon red wine cask at home and then there are other home brewers just starting out how to learn to brew. My background though is wanting to say you want the later of followers, views etc. In my profession to run a great video marketing campaign, you need to capture their attention within the first 3-5 seconds of the video. Have good tags, eye catching thumbnail that stands out and do some paid marketing campaigns as it is fairly cheap per click or per view however you run it. Lots of people today have very short attention spans and they only want small bites that are entertaining, comical and maybe musical. The majority of people using youtube are for entertainment and #2 is how to. In the entertainment realm its music videos are top, then comedy and everything else. For how to and brewing, well there is a smaller community for that. Plug your merch as well and engage as you are doing with me but in the video asking them to say in the comments what type of brew the community of your watchers would like to see you make. Going back to what I'd like to see. Ideally some combo video as your logo presents food and brewing. Cross link any videos you make as well to allow people to follow the rabbit hole on your channel. Like what does this brew pair good with? Make a nice recipe like mini cooking show style and pair it with your beer, then plug this video on making that beer so if people are curious its a natural progressive path. I digress though. Keep doing what your doing and making content. You could easily get some other larger followed brewers on your show im sure to at least try your beer and get some cross channel/plug that way from their followers. Personally brewing is a hobby for me and I discover what I like the most and make that.

@@jonathanriedel9411 I/we do deeply appreciate your rich and detailed feedback and strategic suggestions. I will try to do some of the easier things first - back linking, adding cards to video, etc. - first and work on structural suggestions for the future. Means a lot that you broke it down like this.

@@ChopAndBrew You're welcome. I do digital marketing for a living so its 2nd nature to me. Think of RU-vid as like your telling stories to people who don't want to read them. America unfortunately has become "I want it fast, but not crap quality" "I want a deal, but not cheap crap" "Mcdonalds and Microwaves" Maybe things will change over time, but some of it is human nature.

Come on Jaime. Help us plan this out!

Thanks, Kevin! What location of JWU did you go to? Where do you live now?

Providence RI campus. Originally from CT, moved down to Bluffton SC with my lady. Enjoying a Terrapin Hi-5 IPA as we speak. I know you got a little south in ya

Kevin Langdon Cool! Hopefully I can make it to SC some time and swap some Brew skills for Chop skills!