Originally Posted by Ryanh1801
Im gonna do the one dollar barrel thing for this brew. Should I do this from the get go or wait a while before using it.
I've got one going in the basement right now.
My recipe was a variation of Jamil's, linked above, but I followed his fermentation advice and started it with a fairly neutral yeast, then racked and added bugs around 1.020. I don't think you can go with the oak stopper from the start. Some CO2 vented through the wood grain, but I had problems with the pressure pushing the stopper out of the carboy until the primary yeast pooped out.