Originally Posted by SCARYLARRY
Here is what I'm doing for this. Using marris otter for the base, using crystal 40 for the amber and for the dark just finished roasting some marris otter, for the hops going to use willamette. Doing my starter on the 9097 in a few and brewing on Sunday. I'll post some pics.
One last thing I have bourbon barrel lids that I'll cutting into strips for the oak should I put some bourbon over them to sanitize or just drop them in since this is already a bugged beer.
Bourbon probably isn't high enough alc% to actually sanitize. I guess it depends on how the barrel ends were stored. I re-listened to episode 4 of brew strong and the suggestions were either use a pressure canner to sterilize or bring to a boil in a small amount of water in a microwave.
I mentioned in post 15 that just having brett present doesn't make it bugged, since brett is just another genus of Saccharomycetaceae. Saccharomyces is a genus of Saccharomycetaceae as well. For my bugged version I'm either adding Lactobacillus to the 9097 or using the Roeselare blend which contains Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture.