Been awhile since I've been on. In the last few months we've bottled the barrel aged Scottish wee heavy and refilled the barrel with a Belgian quad. Both were great experiences. For the wee heavy, we pulled a gallon of wort and boiled it down to a quart (which made me nervous as hell because if you scorch it at all you can't use it). For the Belgian quad, we not only did a triple decoction but also made our own candi syrup. Very pleased with the wee heavy now that it's bottle conditioned, and anxious to taste the quad when it comes out. That said, I'm done with barrel projects for a bit.
I have an Oberon clone (using Bell's yeast) being dry hopped in the secondary now, and have a DIPA and a strawberry saison on deck. I'm hoping to get my fermentation chamber finished before the saison so I can get the temp dialed in for that one.
Edit: I just realized it's been longer than I thought. I was just prepping for our first barrel project last time. The RIS recipe was amazingly good, but it turned out the original barrel we got had some stowaways. I still have a case of sour BBA imperial stout in the basement. It's actually really good, even if it's not what we were going for. That barrel is now being used for a Flanders Red (I opted out of that one in favor of the Scottish project).
