Large Barrel Aged Stouts with Michael Tonsmeire – BeerSmith Podcast #302

Michael Tonsmeire from Sapwood Cellars joins me this week to speak about very excessive gravity barrel aged stouts.

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Matters in This Week’s Episode (40:41)

• This week I welcome again Michael Tonsmeire. Michael is a founding father of the brewery Sapwood Cellars in Columbia, MD. He’s the writer of the guide “American Bitter Beers“(Amazon Affiliate Hyperlink) in addition to the weblog The Mad Fermentationist on-line. He’s additionally a licensed beer decide.
• We briefly focus on what’s new at his brewery Sapwood Cellars.
• Michael introduces the type of very excessive gravity barrel aged stouts, which is basically an extension of the standard Imperial Stout.
• We focus on beginning and ending gravities in addition to the way you stability the excessive sweetness/maltiness from the very excessive ending gravities.
• Michael explains how the mash and boil are performed both through the use of sugars/liquid malt to complement an everyday mash or by doing a number of mashes and a particularly lengthy boil to pay attention it.
• We focus on fermentation issues at these very excessive gravities together with yeast hydration, a number of oxygen additions and in addition issues like osmotic shock.
• Michael offers his different fermentation suggestions, together with chilly getting older.
• Michael discusses barrel getting older, what it provides to the beer and a few suggestions for minimizing oxygen switch.
• We discuss options to barrel getting older together with wooden chips, spirals and mixing with small quantities of spirits.
• Michael talks about added flavorings like maple extract, cocoa nibs, and vanilla.
• We discuss briefly about mixing completed beers which is usually performed with these kinds.
• Michael provides his closing ideas.

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Tagged as:
aged,
beer,
brewing,
excessive gravity,
imperial,
osmotic shock,
sapwood cellars,
stout