Little Barrels That Act Like Big Barrels With Ben From Bad motivator

[@bradmcmahon3156]

R.I.P. Ben. A great influence on modern home distilling. May his barrels live on for ever.

[@Overitall805]

RIP Ben.....you'll be greatly missed

[@NoleFan7]

RIP Ben. I just got my first BadMo barrel in last months batch. Had many conversations with Ben about the ins and outs regarding his barrels. Truly will be missed.

[@Succumbed2Rum]

What a great guy Ben was. Will be purchasing my first Badmo barrel soon for sure. May his memory be a blessing.

[@dougoly1]

This podcast pushed me over the line. Received my first Bad Motivator barrel today. Can't wait to fill it.

[@WheezardX]

Bad motivator what we know: Lives in Oregon, Engineering and Science minded. Decked out shop. Understands systemic complexity. Intel Engineer? Either way, this was an absolute beast of an episode. So much knowledge shared. Thrilled with this drop.

[@customcuisine]

I ordered 3 barrels from Ben along with some timber last week. He's just as much a gentleman to deal with online as he is in this podcast. Very much looking forward to exploring the possibilities of Badmo barrels. More power to you both!

[@simonskidmore2998]

What a legend! Thanks for your time, Ben. I learnt alot and it was cool to hear how these barrels are made. All the best with your business!

[@warrencourt7938]

It isn't until you take time to listen, you appreciate the subject and realise how little you knew and the wealth of experience being shared so openly. Thank you both Jessie and Ben for your insights.

[@lucaserpelding5659]

Great interview I'm so glad that you were able to do that. I'm up to 12 of his barrels and I absolutely love them it's really nice to see the face behind a great product.

[@luizlfco]

Awesome! I'm from Brazil and just got 4 barrels from Ben, they are coming and must arrive this week. A bourbon is already fermenting to fill the first one. The next batch I'm thinking to produce a traditional pot still cachaça! Great work Jessie and Ben!

[@badmotivatorbarrels2273]

Thanks, Luiz! It looks like your package is getting close, my friend. I'm excited for you!

[@crabmansteve6844]

I would absolutely love to make cachaça! It's one of my favorite spirits, it's a shame its not more popular here in the US.

[@craigherron243]

That was an awesome Vid guys - some great knowledge shared about wood etc. I have to agree that quality wood is almost more important than any other aspect of the distillation process - so many early attempts that nearly put me off making brown spirits because I used any old Oak. I just received my first Bad Mo barrel last week and I'm like a little kid after a Bday wanting to play with (fill) my new toy! I look forward to when you both get together for the next Vid - keep up the awesome work both of you.

[@jamesramey3549]

Wealth of knowledge on aging and all of the variables that change with wood. Thank you for the video!! I "wood" love to see you guys build a barrel together!!

[@silverpunk2427]

I just discovered these barrels and now I found out he passed away. Damn that's sad. This is a genius design.

[@paulswan1965]

Fricking, fricking awesome guys.

[@3rdcoastshiner]

just ordered my first barrel #597. thank you for the info cant wait to fill it. as always wonderful information.

[@ryanharry8117]

Got my 2 barrels delivered to Western Australia earlier this year. The quality and workmanship is unbelievable. Looking forward to getting a few more in the future!! Cheers and keep up the good work mate.

[@badmotivatorbarrels2273]

I'm so happy that you like them! Thanks!

[@TPGMatt]

What was the cost of shipping? I'm in WA as well and going to get a couple of barrels in the next drop.

[@TheVurumai]

This may be my favorite video you have ever done. Been thinking of making Badmotivator barrels on my own and after watching this, determined it is better to buy and support this dude. Truly a master. No I just need to figure out what the heck I am doing with oaking.

[@keithgray7361]

I love the language you both use to describe flavours. I have been blessed with a great sense of smell and taste, but the way you describe it, literally gives me or my taste buds a kick!

[@dominic_a]

Bought one of these barrels a few months ago to try aging mead. Ended up giving it to my step dad for fathers day and tried to buy another but they are sold out.

[@WillieStrokum]

Great conversation, and a followup sounds like a perfect excuse to come visit the Pacific NW. Colab' with Ben and then maybe hang/micro distillery tour of Oregon & Washington with the community... And the comparison between the Texas spirits and what we produce in the soggy part of the country would be super interesting.

[@Andre2199CE]

I purchased a Badmo Barrel at the beginning of this year in age, a batch of rum for two and a half months; it came out fantastic!

[@badmotivatorbarrels2273]

I am so glad to hear that! I always wonder what becomes of the barrels after I ship them, so it's super awesome to hear that they're working for people. Thank you!

[@LP23D6]

Hey Jessie, when cutting and splitting wood blocks for toasting, charring, and aging, where in the log "should" the wood come from. Not under the bark but not the core either?

[@michaelcavender6238]

Would love to hear thoughts on the as well. I've got access to a lot of chopped oak and want to taste it but still in solid log form

[@ΓιώργοςΛαμπαδαρίδης]

Thank you for sharing all this knowledge with us all. If you ever do an event in Europe if I become aware of it 2-3 months before I will surely attend

[@peterdelport7848]

Such an intriguing podcast, loved every bit of it, but nothing mentioned where the stainless bins/barrels are acquired. I really want to put my hand on making one 😊

[@nodaska19]

Verry nice work. I wish i can find a bucket like that to make one with my friend as a project ;)

[@Keasbeysknight]

it would make the manufacturing process more work, but could go with smaller pieces of wood to average out of those flavors vs using just 3. might be a fun experiment.

[@whiskeywookie2758]

You guys, great podcast greatly enjoyed the content! Question, how is the reusability of the heads? Can you use the same head for several different runs? How often are they meant to be replaced? Can they be replaced? How would you replace? Would replacing cause too much stress on the bucket? Distortion of the bucket? Keep being awesome! And have a kick ass week!

[@badmotivatorbarrels2273]

Hey, Wook. Thanks for your kind words! The barrels, as made, can be reused as many times as you like. As for re-using parts... I'm afraid that the labor involved in reconditioning them doesn't make sense for me. The parts are cheap, but time isn't. If you are making your own, it's totally possible to pop the heads out and put a new one in, but again, if you can make them yourself it will probably just make more sense to build new ones every time.

[@sgreatwood]

There's a Calvados producer on the way to Mont St Michel in France - a small shop on the side of the road. We got to sample a 40yo. Y. U. M.

[@jhg737]

Hi all, awesome video. Just got 2 barrels, I have an idea!! Ben, have Jessie make a barrel from start to finish… both sign the barrel with a special designation. Then auction it off to the patron’s… all proceeds to your favorite charities. Best, Jim

[@blh3741]

also would like to know how Northern vs Southern white oak compare. specially since southern white oak is know for more mineral streaking

[@jonblasius9971]

Fascinating video. I learned so much. I’m curious how proof and ambient temperature affects the aging process.

[@blh3741]

Ok.... how do the "barrels" wood's surface area compare to a full size barrel? Is a longer barrel time required? Curious to understand how much of the woods nature resins are solvent(alcohol) vs water soluble. Does higher ABV extrtact different flavors that a lower ABV? Then after maturing, tasting both products that are diluted to equal ABV.(does that make sense?)

[@badmotivatorbarrels2273]

There is a discussion of surface area on my website if you poke around. To know for sure that these require more agin time is an impossible experiment, though the hypothesis has "face validity". In my experience, spirits mature at a rate comparable to what commercial distillers report in their large barrels. The spirit is maybe 85% mature in one year, 90% in two, etc. Your other questions are outside of my certain knowledge but there is much written online about them for you to find. Cheers!

[@adamzamora983]

Thank you for the ad during the pre-roll. I've long been concerned about the National Hockey League eavesdropping into my "theoretical" distilling research.

[@annakingsley6773]

Awesome as always! 🥰

[@TimFromWinfield]

Looking to get a couple, or make a couple for a friend of mine who dabbles in personal productions. About the only thing I would do different is to Paint a bit of either whiteboard, or even chalkboard paint on them, so you can put dates, and blend info on each.

[@tomboblombo]

This was actually an incredibly interesting talk. I picked up a Bad Motivator barrel a few days ago, I wonder if it's chilling on the testing stand. 😁 I also grinned when Ben mentioned one of my favorite spirits; Baijiu. You should cover it at some point!

[@TheVurumai]

Baijiumotivator? ... I'll see myself out.

[@jacobm4098]

awesome vid mate. love these barrels and the passion behind it. looks like I was a tad slow as he's completely sold out now...

[@badmotivatorbarrels2273]

Yep, I got swamped. I'll be back at it soon, after a short vacation. Keep in touch!

[@jacobdeslattes3519]

Thanks for this. Love this dude.

[@badmotivatorbarrels2273]

Love you back!

[@mogadsh]

I really like this content.

[@HighGear39]

Where is the ticket info for the Texas Whiskey Takeover?

[@StillIt]

Sorry mate, check the description. It's been updated.

[@BeerWineandShine]

I have seen these before. But i thought they had replacable lids. Is there another company that makes them? Cant seem to find it now.

[@Ansis99]

Yes, what makes this Whiskey flavor? I think it is not "extraction". It is marination/ picklenation... there is involving water+spirit+wood which make something unique. It is like a sauerkraut. It is process which involve bacteria in wood to react with water/ spirit/ sugars... and we get Whiskey! 🥃

[@michaelcavender6238]

Is there a way to return the steel bucket to be reused to make a new barrel? Seems from a sustainability standpoint it would be advantageous to reuse the steel

[@badmotivatorbarrels2273]

Sure, it is possible to reuse the cans. It's easy to pop out the heads with compressed air, and then you'll have to make a new head and press it in. But it it doesn't make good economic sense to send a can back to me, pay me to fuss with it, put a new head in it, and send it back, compared to buying a new barrel. I can't send heads out without testing them in a particular can, and they would only be a little cheaper than a whole barrel, so I only want to sell completed tested barrels. I hope that explanation makes sense.

[@jameshalloran9840]

Great show, for all intensive purpose...I still believe that "Crap In = Crap Out"...let's have a talk about the sugars. If we could...?

[@3rdcoastshiner]

where do we get tickets at. i would love to go

[@3rdcoastshiner]

Figured it out and have my tickets can’t wait

[@StillIt]

Awesome, yeah I messed up the link haha. Updated the description with proper link now. Looking forward to shaking your hand mate.

[@jerrycan123]

So how does the tap work, I tried something like this and you need air coming in when tap is open or the liquor doesn't flow out. Just curious as to how you solved this. Cheers

[@silly6004]

Great topic, thanks!

[@kimodland]

Ben is great. Part of the order was missing, he answered within a couple of hours and had in the mail the missing wood. Ben you rock; like The Tragically Hip or BTO or 54--40 or Drake or Celine Dion, nope cancel that last one.

[@brewingbadTN]

Is there any experience in using these with beer?

[@StillIt]

Not yet . . . . .

[@brewingbadTN]

@@StillIt staying tuned

[@stuartm7593]

Great video guys. I have 4 of Bens barrels aging at the moment in Australia (at about 4 months average). Using 2 of Jessies safety net recipes. The barrels are working a treat and already these spirits are better than my previous 16 runs, on various chip/stave/bottle variations of multiple recipes. The spirits are much smoother, mellow and the flavour and complexity develops slowly and perceptibly over the months. Even at 4 months these barrels are proving the adage that there is no substitute for quality. Im not going back to staves.... :-)

[@badmotivatorbarrels2273]

I can't tell you how much it means to me to hear this, Stuart. Thank you very very much for sharing your experience. Cheers!

[@stuartm7593]

@@badmotivatorbarrels2273 Thank you Ben, the barrels have made all the difference and your help in getting to Oz, was great. The barrels also are very impressive when you have mates around.. 🥃

[@robfut9954]

Does stainless steel affect the flavor profile of the liquor as it ages? And do you have or have you considered glass instead?

[@colwk]

You would have to be very careful with the wood swelling and cracking the glass. 304 and 316 stainless won't leach but other stainless grades might

[@robfut9954]

@@colwk I’ve seen guys on Reddit replace the metal top of a mason jar with wood, but I worry that the metal in the jar rim would leech. I think an optimal solution would be to drill a hole on the side of a glass gallon jug and pound an oak dowel into it, but I worry that even bee’s wax wouldn’t stop the slow leak. I like the idea of these barrels but I don’t like metal making contact with aging whisky, I’ve had issues with metallic tainting in aging experiments I’ve done.

[@colwk]

@@robfut9954 if your going to use wood in glass make it a bit smaller and if the gap with plumbing tape, the expansion of the wood will crack it. First I've herd of stainless steel leaching but it wouldn't surprise me if left long enough

[@robfut9954]

@@colwk would the wood even expand if it were pre-soaked for a month or two? Or does it keep expanding over an even longer amount of time? I’m thinking maybe a 1” dowel of oak, btw.

[@colwk]

@@robfut9954 I found it dose keep expanding and contracting a little with the weather. I make wood lids for my glass jars but make the. 2mm smaller than the opening and fill it up with pumping tape

[@the_whiskeyshaman]

Damn this is legit. Gotta get me another one hypothetically

[@buffalowings5962]

Hey Jessie I didn't get a chance to watch yet so forgive me if my question is answered In the video. Are the barrel heads replaceable? And does he sell replacements ?

[@badmotivatorbarrels2273]

Hey, Buff. In theory they are, and I have popped heads out and reused the cans and spigots. But I can't provide that service at a reasonable cost to customers (shipping 2 ways plus extra labor makes it more than a new barrel) and I would not like to sell untested barrel heads either, so I'm going to stick with new barrels only. Cheers!

[@matthewhartman1653]

I ordered two of these and they’re awesome. I have a 100% peated whiskey in one and an on the grain bourbon in the other. Both aging nicely. I’m going to order 4 more asap, would be awesome to have these in a 5gal size!

[@matthewhartman1653]

After watching this again I ordered wood from Badmo to try my hand at a dozen barrel’s- can’t wait. My typical yield at barrel strength on any all grain is +/- 5 gallons on my 100l still so I’ll do one barrel for a long rest from each run and put the balance in Fido’s with spirals for some short term gratification and a glimpse of what I’ll have a few years from now. Thanks again guys for doing this video!

[@Ansis99]

One another thing. Why "tails" after 5 years in barrel taste like best spirit? Because wood is filter of higher spirits which taste like "tails".

[@jameshalloran9840]

@42:52...Hypothesis is a fancy word for "LIE"...a hypothetical is a made up story which seeks to rationalize justification for a deeply flawed assumption.

[@Grandpa_RLP]

Having said all that isn't it equally fascinating how these commercial distillers can make thousands of bottles of a bourbon, whiskey, etc that taste alike?

[@StillIt]

Blending mate. Lots and lots of barrels and people with seriously impressive blending skills 👍😁

[@toddellner5283]

A local still- and barrel-maker has been doing these for years. They don't stay on the shelves long

[@badmotivatorbarrels2273]

PDX? If so, he's a friend and a hell of a good guy.

[@toddellner5283]

@@badmotivatorbarrels2273 He is indeed. Incredibly generous with his knowledge.

[@colwk]

I was thinking a lathe would be an easy way to get a perfect circle

[@badmotivatorbarrels2273]

That would be cool for someone to try! But cutting a rough circle and then sanding it round is very precise and easy.

[@jeremytalbot9255]

Looks like they don't ship to New Zealand 😭

[@badmotivatorbarrels2273]

Sure do boss. Plenty of barrels have found homes in NZ. If you're having trouble with the website, shoot me an email? Cheers.

[@jeremytalbot9255]

@@badmotivatorbarrels2273 Ah really? Great! In the shop I could only choose from the USA, UK or Switzerland. I'll flick you an email a bit later

[@normalizedaudio2481]

Just started a Mead.

[@kristypalmer1403]

I would love to see him branch out with wood making barrels with walnut and cherry wood

[@badmotivatorbarrels2273]

Hi, Kristy. Alternative woods could happen some day! I've thought about it many times. Cheers!

[@robertserumgard2344]

@@badmotivatorbarrels2273 It would be interesting to taste what a 2 staves of oak and one of cherry would be like.

[@MisplacedAmerican]

I love that mix concept - imagine a wall of taps where you mix / blend by the drink depending on your tastes of the day or audience's preferences...

[@silveraven1]

Interesting concept. Why not just buy a regular barrel? I’ve had incredible results. It really depends on the environment in which the barrel is kept, not just SA/V I’m surprised no one commented on the suggestion of including heads into the final spirit and it “disappearing within the aging process.

[@badmotivatorbarrels2273]

Regular barrels are cool, of course. But many people can't fill a large barrel and feel that small barrels are not suitable for aging spirits for long years. Badmotivator barrels are a good solution for long--term aging of small quantities.

[@jameshalloran9840]

I find it ironic that you both refer to "Sugar" as a generic component of the distillate. However, Ocam's Razor demands of us that we treat sugar as a primary component of the distillate...or, at least of the fermentation process. What kind of sugars are you talking about...and, in what ratios are we using these sugars to supplement the fermentation and distillation of our products...? There are cane sugars...honey...molasses...beet sugar...the natural sugars of the grain...and other natural sugars such as Agave and other nectar that carry their own weight in the profile of the distillate. How do we, as craftsmen, determine the proper balance of sugars to achieve a truly laudable product for our consumers...? Personally, I'm a cheap date...but, I would like to impress a few connoisseur's...just because. Let's talk about sugar...? I'll wait...

[@scottmcneill6333]

Anyone like me and wonder about an oak box for aging?

[@paulphill]

Before aging my rum I leave the 5 liters barrel empty with 4 liters of white wine and 1 liter of a spirit like bourbon or rum for at least 6 months to eliminate the excess of tannins that could turn my rum too bitter and astringent. My barrel is an european oak One. 😊

[@the_whiskeyshaman]

So he’s sold out of barrels so you guys are gonna have to have patience.

[@StillIt]

You lot bought them put too fast 🤣🤣🤣

[@the_whiskeyshaman]

No I tried earlier and they gone. I blame you for giving them too many shoutouts. P

[@MmeHyraelle]

Maaaan i hate its so expensive for a license to distill where i am, no accomodation for home users. That would have been a great way to produce my own browns.

[@Jellybean_191]

Have you done a video on making brandy with fresh peaches in the air still

[@ReadySetRum]

I definitely need one of these. I tried using the small barrels and in 90 days the spirit get over oaked. (See video kzbin.info/www/bejne/gX2npISMjJWWe6c). This is definitely a great solution.

[@stumped463]

Jesse your cheeks were unusually red were you in the sun to long or did you get drink on lol .

[@djjoshua007]

so, how can i be a cheap whiskey drunk with a distiller....

[@jameshalloran9840]

Again, you speak of the "Quality of Oak" as though it is the end all and be all of a good quality aging process...and, maybe so...however, if the product that we put into the barrel is crap, isn't the product that we yield from the barrel crap as well...? Let's start with a good quality distillate, and then we can age it to be a desirable aged whiskey/Bourbon/Rye...etc. IMO. WTF?

[@reevinriggin3570]

That is entirely what bums me out so much by this hobby. I never realised, going in to it, the total randomness of it all. Not being able to make the thing you like. My palate is NOT at all sensitive enough to be able to taste and then blend anything to resemble ANYTHING that I actually like. I am a pessimist by nature, so maybe this will never work. I don't mind putting in the work to get to where I want to be, but adding the randomness that is seemingly there from all the variables that may or may not be controlled, is almost defeating from the start. No wonder I cannot seem to even make any 2 batches that taste anything alike. I'm too old to add a lot of frustration into my life. I don't want that at all. I want some satisfaction and enjoyment with my hobby.

[@badmotivatorbarrels2273]

I get it, friend. Sometimes I feel the same way. But I still get a lot of pleasure out of every barrel; its uniqueness can be frustrating if you've got a specific plan for it, but more often than not you still get something wonderful.

[@reevinriggin3570]

@@badmotivatorbarrels2273 Yea. I'm just venting a bit. I will not give up. In fact I want to try a couple of your barrels, but I noticed you are all sold out. Can I send you an e-mail or somehting to get on the waiting list? Mayybe a pre-order? My white dog is actually pretty good, so it may be the oak chips soaking in jars is just not the good way to make a "bourbon". So your barrels are the next logical step to making something really good.

[@jerrycan123]

@@reevinriggin3570 you may want to just make a birdwatchers and add still spirits bourbon essence. I use 50/50 American bourbon and Tennessee bourbon and add a tablespoon or two of glycerine to finely age it. It's not fancy, but it's quick cheap and drinkable. Then when you wanna play you can make small batches of grain washes to experiment with.

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