Barrel one, is very sour and progressing nicely. Thinking about bottling around December. That will be a year in barrel. This barrel had tons of bugs added to it. One 5 gallon carboy each of finished beer with the following bugs added in secondary: pedio, lacto, many lambic dregs and Al's bug farm. So a total of 4 bugged carboys added at filling time.
Barrel two is tart, but not very sour. The only bugs added to this one was a 3 gallon batch of one of Al's bugfarm. I am planning on making this beer the base for some fruit experiments. One each of the following: Wild Black berry, whole fresh cherries, peach/apricot and a red wine grape like Syrah. If this one doesn't sour up over the summer when the fruit is added I will add some pedio and lacto for the first 2 weeks followed by some brett to finish it off.
I just added 3 more barrels to the family. Two 20 gallon and one 10 gallon; all French oak. They have some brett so the wine maker didn't want them and was going to burn them in a trash pile!! A few bug holes to patch, but they look great other wise!
The small 10 gallon smells really nice. A little toasted wood, but mainly red wine. That one will get a 1.068 Belgian made with Vienna and D2 syrup infused with lacto. To finish I am dreaming of fresh/frozen cranberries, dry cranberries and a small amount of frozen raspberries.
The other two 20 gallon barrels will house a Vienna, Munich and white wheat in one and the other will be pale malt base with dark crystal malts. Both barrels will have lacto, pedio and various bretts.
Brew on my friends.