I'm thinking a Sour Flanders Red by adding a dry yeast starter with dredges from a Hanssens Artisanaal Oude Kriek. That's where I'm getting my approximately 18 month aging period from-To allow the bugs to do their magic. Honestly I really don't want to do 59 gallons. I'm just trying to figure...
So the barrel will be used to age the beer over approximately an 18 month period. That is definitely a lot of beer not knowing how its going to turn out. So my primary question than is will it be okay to age 5-10 gallons in that large of a barrel, given all the extra space?
Hello all! I purchased a 59 gallon used white wine barrel with the intensions of filling it 5-10 gallons at a time. My thought is to displace the oxygen with co2 between batches. Is this even necessary? Is this a good idea, bad idea? Anyone with experience and advice would be greatly...
Hello all! I purchased a 59 gallon used white wine barrel with the intensions of filling it 5-10 gallons at a time. My thought is to displace the oxygen with co2 between batches. Is this even necessary? Is this a good idea, bad idea? Anyone with experience and advice would be greatly...