brownni5
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I've got a 15-gallon Solera barrel going, and I think a chance to brew coming up in the next couple days (gotta take 'em when I can). Normally, I ferment my red in primary with Imperial Gnome (that I have slanted) then rack into the barrel for aging/souring. I do not have my yeast going right now, so it wouldn't be ready by this weekend (and nor do I have a LHBS - nearest one is Northern Brewer, and that's a 3- hour drive).
My last addition to the barrel was in October - would adding the wort directly to the barrel be a bad idea? I'd be adding about 5 gallons - a third of the volume. I don't want a fermentation mess in that space either, but neither do I want a sluggish ferment. How likely is that given now nearly 1-year old primary yeast? My inclination is to go another route (i.e. scouring my yeast supply to see what my other options are), but am open to experimentation.
Thoughts?
My last addition to the barrel was in October - would adding the wort directly to the barrel be a bad idea? I'd be adding about 5 gallons - a third of the volume. I don't want a fermentation mess in that space either, but neither do I want a sluggish ferment. How likely is that given now nearly 1-year old primary yeast? My inclination is to go another route (i.e. scouring my yeast supply to see what my other options are), but am open to experimentation.
Thoughts?