splattsmier
Well-Known Member
I plan to start making sours soon and have been gathering research on the subject. I'd like to reuse some oak cubes that will go into my sours to save some money versus buying new bugs every batch. My questions are
1) Will the beers be negatively affected by doing this?
2) What is the best way to store and reuse the "bugged" oak cubes? Freezing? Drying and storing? Preserving them in wine/wort? There doesn't seem to be a whole lot of info out there on this regarding souring bacteria/Brett.
Thanks!
1) Will the beers be negatively affected by doing this?
2) What is the best way to store and reuse the "bugged" oak cubes? Freezing? Drying and storing? Preserving them in wine/wort? There doesn't seem to be a whole lot of info out there on this regarding souring bacteria/Brett.
Thanks!