Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Inoculating a barrel

Reply
 
LinkBack Thread Tools
Old 03-06-2013, 08:11 PM   #1
cinderbike
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Posts: 262
Liked 4 Times on 4 Posts
Likes Given: 5

Default Inoculating a barrel

This goes out to oldsock and the other gurus:

Any special steps to inoculating a barrel with bugs/brett? Or would just racking a sour into it get the process going?

I'm looking into starting up a handful of barrels that I can 'infect' wort with.

__________________

Check out Chill Haze for my adventures in brewing, cooking, and more!

cinderbike is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2013, 01:32 AM   #2
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,208
Liked 147 Times on 139 Posts
Likes Given: 83

Default

a horny barrel? yes just ferment a beer in a barrel and you will be able to reuse it for subsequent beers. of course over time the population of bugs may change in some way so that has to be considered for the long run.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2013, 01:55 PM   #3
geniz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Georgia
Posts: 412
Liked 39 Times on 27 Posts
Likes Given: 4

Default

Assume you mean a big (50gal) barrel. What Im doing is primary fermenting my base beer with neutral yeast except for 5gal (10%) which I am fermenting with my bug yeast. All goes into barrel for year long secondary. The barrel then should be good and innoculated for subsequent batches

__________________
BOHA Brewing Consortium

If Necessity is the Mother of Invention, Laziness is Its Creepy Uncle
geniz is offline
 
Reply With Quote Quick reply to this message
Old 03-08-2013, 06:45 PM   #4
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,052
Liked 145 Times on 100 Posts
Likes Given: 74

Default

Yep. Nothing special. Either add 5-10% young sour beer that you're happy with the direction of, or pitch microbes of your choice into the beer. They'll find their way into the wood, no problem.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
weremichael Likes This 
Reply With Quote Quick reply to this message
Old 03-11-2013, 10:22 PM   #5
cinderbike
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Posts: 262
Liked 4 Times on 4 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Oldsock View Post
Yep. Nothing special. Either add 5-10% young sour beer that you're happy with the direction of, or pitch microbes of your choice into the beer. They'll find their way into the wood, no problem.
That's what I thought, I've got a used wine barrel and 2 5 gallon Balcones barrels that are aging clean beers now, but will soon be moved over to sourville.
__________________

Check out Chill Haze for my adventures in brewing, cooking, and more!

cinderbike is offline
 
Reply With Quote Quick reply to this message
Old 03-11-2013, 10:43 PM   #6
weremichael
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 256
Liked 15 Times on 11 Posts
Likes Given: 22

Default

I did the old socks method and had some young roselare that I supplemented with a lot of freshly fermented WLP550 beer and a couple 1 year old roselare carboys. I've noticed it go in different directions over the past couple of year. Last summer it was very lemony and now it is going through a horsey trend.

__________________
weremichael is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2013, 06:17 PM   #7
ambiguator
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Philadelphia
Posts: 32
Default

So, is there agreement as to whether inoculating is even necessary?

A friend is giving me a freshly-emptied wine barrel in a few weeks.
I'm planning to fill it completely with a wit beer for a long secondary fermentation.
Seems to me like washing it out or scraping it would defeat the purpose of using the wine barrel, but maybe I'm being naive.

I'm thinking something in the family of DFH Red and White, but not a clone.
(I don't mind if it's a little funky.)

__________________
ambiguator is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2013, 10:12 PM   #8
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,208
Liked 147 Times on 139 Posts
Likes Given: 83

Default

Quote:
Originally Posted by ambiguator View Post
So, is there agreement as to whether inoculating is even necessary?

A friend is giving me a freshly-emptied wine barrel in a few weeks.
I'm planning to fill it completely with a wit beer for a long secondary fermentation.
Seems to me like washing it out or scraping it would defeat the purpose of using the wine barrel, but maybe I'm being naive.

I'm thinking something in the family of DFH Red and White, but not a clone.
(I don't mind if it's a little funky.)
if you want a sour wit then you have to use sour bugs. if that beer ferments in the barrel the barrel will be inoculated with the bugs and will sour any other beer you put into it.
__________________
eastoak is offline
2
People Like This 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
NB Bourbon Barrel Porter vs. AHB Whiskey Barrel msinning Extract Brewing 12 06-17-2013 10:41 AM
5 gallon rum barrel, can I switch it to a whiskey barrel? Atl300zx Equipment/Sanitation 3 11-08-2011 11:18 AM
Inoculating Slants Chode Fermentation & Yeast 3 02-27-2011 05:33 PM
bourbon-barrel-aged barrel-oak-smoked porter? slim chillingsworth Recipes/Ingredients 3 08-01-2009 02:46 PM
Inoculating oak chips Ryanh1801 General Techniques 5 04-24-2008 11:58 AM