Originally Posted by bmason1623
What yeast did you use?
I do have a lot more, I am kind of doing a solera so I pull out like 10G at a time and top it back up with fresh beer/wort.
I used a 5 gallon "starter' of roselare from a flanders red I had started about a year before I got the barrel, then I also added some additional Brett and Lacto, as well as some dregs from Jolly pumpkin beers, mostly la roja.
I have a lambic going in an identical barrel which is way more acidic, almost wine like.