B-Dub
Well-Known Member
A friend came by last night and tried the two barrels. Both are 5 years old and were used for white wine. I used BF2 on one and BF3 on the other. Both are quite tart and tasting very nice, at least to me. They are about 8 to 9 months old.
My friend is the lab manager for a large micro brewery. He thought I should get the beer out of the barrel now because the souring bugs, not brett, would continue to sour the beer due to the digestion of the wood itself. I have read that brett will continue to work on the cellulose in the wood but have not heard that lacto and pedio acted the same way. He also mentioned trying to fix the beer where it was to insure it did not move into a round of reduction that would then render it undrinkable for another 6 to 12 months.
I brought up my understanding of Cantillons production method and aging times. The counter was his understanding as told by sour producers here in the USA.
After all that we talked about the necessity to clean the barrel between batches. I was just going to package 30 gallons and rack fermented beer back in on top of the old beer, or maybe rack the last 30 gallons and rinse the barrel with fresh water and fill back up.
I am just looking for some insight to anyones experience as this is my first barrel project.
Thanks for the help.
BW
My friend is the lab manager for a large micro brewery. He thought I should get the beer out of the barrel now because the souring bugs, not brett, would continue to sour the beer due to the digestion of the wood itself. I have read that brett will continue to work on the cellulose in the wood but have not heard that lacto and pedio acted the same way. He also mentioned trying to fix the beer where it was to insure it did not move into a round of reduction that would then render it undrinkable for another 6 to 12 months.
I brought up my understanding of Cantillons production method and aging times. The counter was his understanding as told by sour producers here in the USA.
After all that we talked about the necessity to clean the barrel between batches. I was just going to package 30 gallons and rack fermented beer back in on top of the old beer, or maybe rack the last 30 gallons and rinse the barrel with fresh water and fill back up.
I am just looking for some insight to anyones experience as this is my first barrel project.
Thanks for the help.
BW