Has anyone tried brewing Kombucha in used oak wine barrels? I've seen new barrels being marketed towards brewing, but I was wondering if it would be a problem using used ones, with their residue of wine and sulfites. I've been doing single gallon batches, but I'm now looking to start a continuous brewing process.
Whether used or new, using wood as the brewing vessel sounds appealing to me (keeps it dark, could add nice favor), but could end up being higher maintenance than a 5 gallon glass jar. Anyone had experience brewing in wood barrels?