The Barrel Runneth Over

Here's a shot of Batch #1000 on day two of fermentation. We pulled out 60 gallons and fermented it in this second-run wine barrel from Woodinville. As you can see, the yeast was quite happy!

Next week we'll bring over the remainder of the batch, which is still fermenting in West Seattle, and split it between three other red wine barrels we've been saving for this project. One barrel will be just the beer and the wood; one will get an infusion of fruit; and the third will undergo a secondary fermentation with a strain of Brettanomyces, in hopes it will pick up some additional sourness. Big fun in B-town!