Not such a big deal for a lambic since the bugs will munch on many of the complex chains in the starches as well as the fermentable sugars. The turbid mash technique leaves starches in the wort for that very reason. It makes for a more complex flavor profile when there are a variety of complex...
Registration is open for Final Gravity Craft Brewer's 4th Annual Strong Beer Competition on October 8th. Registration will be open through Sept. 23rd and entries must be received by the 26th.
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It would be much easier just to toss an ounce or two of oak cubes/chips back into the barrel along with the beer if you're not getting the wood flavor you desire.
I got several good batches out of my 5.5 gallon and once the bourbon and wood flavor started to fade I set it on the funky train...
I made my saison as normal, then pitched some Jolly Pumpkin Bam Biere dregs and 5lbs of fresh green apples from the tree in the yard in secondary.
Tastes awesome!
-chuck
Actually, based on that picture it doesn't really look like mold. If it smells vinegary and starts to taste vinegar, you probably picked up acetobacter. Did you notice any fruit flies around?
-chuck
Ah, I'd do the same in that case. Good luck with the culture. Give yourself plenty of time to let it attenuate too. That strain is a notorious long fermenter.
-chuck
Warm it up and wait it out. That strain is a notorious slow fermenter. Some speculate that it's a wine yeast derivative. I love the flavors it produces but usually allocate 6 weeks for fermentation to complete when using it.
-chuck