Originally Posted by Feurhund
On what basis are you assuming I will get Acetobacter? The barrel had Zinfandel in it for a year and then was dumped, rinsed, dried and sulfered.
I rinsed it with boiling water and steam and it has been holding that water without loss or leak for two weeks. Why do you think it is compromised. It smelled only slightly of wine and wood, no vinegar when I got it.
I think the reason why the concern for acetobacter is that if the barrel has dead space then it will be filled by O2 at some point, creating acetic acid (vinegar). I don't have Wild Brews
in front of me, but I am pretty sure that lambics are primaried in the barrel. I would recommend reading that book if you want to ferment in a barrel.
In my solera, I fermented some beer with WLP550 in carboys and then transferred to the barrel with some beer fermented with Roselare. I purged the entire barrel with CO2 before I added any of the beer. The barrel did get "horny" and I had a nice mess to clean up after I filled it up.
There is a way that you could prevent the horniness from causing a huge mess. You could hook up a blow off tube to the barrel and primary that way. I would also have some beer ready to transfer in once the primary is completed. I would also recommend purging with CO2 before you add that batch to the barrel.
On the subject of the plambic/champagne debate: Champagne only comes from the Champagne region of France. If it does not come from Champagne it is considered a sparkling wine (I personally prefer sparkling wine from Oregon). Personally, I think you're cool calling it a plambic. It becomes a silly debate and one not worth having. It's beer and by its very nature should never be as pretentious as most people perceive wine.