I've got a 10 gallon bourbon barrel and was wondering about the effects of the char on eventual sour bug inoculation. I'm planning on doing a handful of "clean" beers (baltic porter, imperial stout, wee heavy, old ale, quad...) in the barrel until the bourbon starts to dissipate.
I was reading through an old post and comments on The Mad Fermentationist about smaller barrel aging and sours. There was a note that due to the charring, souring microbes may have trouble inoculating the barrel.
I was wondering folks experience with this and if it does seem to be the case, if people just use the bourbon barrels more for secondary/tertiary aging to taste.
I was reading through an old post and comments on The Mad Fermentationist about smaller barrel aging and sours. There was a note that due to the charring, souring microbes may have trouble inoculating the barrel.
I was wondering folks experience with this and if it does seem to be the case, if people just use the bourbon barrels more for secondary/tertiary aging to taste.