Hey guys,
I've got 4 20l oak barrels that I was going to toss a Flemish Red, Flemish Brown, soured Belgian Dark, and a RIS into, but I'm going to be out of the country for a few months and am just curious if the refermentation activity by the bugs in the 3 sours is going to pressurize the barrels. Because of their small size, I'd be hard pressed to find a bung that would fit an airlock and still fit the bunghole (I know that statement just set me up for all kind of jokes), but is this something I need to worry about, or do I just ferment way down first to avoid exploding barrels?
I've got 4 20l oak barrels that I was going to toss a Flemish Red, Flemish Brown, soured Belgian Dark, and a RIS into, but I'm going to be out of the country for a few months and am just curious if the refermentation activity by the bugs in the 3 sours is going to pressurize the barrels. Because of their small size, I'd be hard pressed to find a bung that would fit an airlock and still fit the bunghole (I know that statement just set me up for all kind of jokes), but is this something I need to worry about, or do I just ferment way down first to avoid exploding barrels?