try a cambden bomb with Kmeta or campden tablets. since it's a whisky barrel i wouldn't dare burn sulfur near it just for safety. you never wanna keep water in your barrel for too long w/o some kinda Kmeta solution and you NEVER want to put hot water in your barrel (esp w/o Kmeta)! that's something that alot of people do and it's not good, there are a LOT of bacteria in your hot water heater!! that said, i also bought a barrel and everything that comes out is infected. these are very high alcohol beers that i otherwise wouldn't have thought possible to become infected due to high abv. shows what i know
all the beers went into the barrel after minimum of 3 weeks primary @ around 1.030 and have come out after visual refermentation @ ~1.010 and then develop quasi-pellicle growth which is prob lacto; that's only guessing.
barleywine was first to go in back in december. i just popped the first 3 in the past few weeks and it's go a definite funkiness
this next one is a scotch ale that i put a lot of bourbon in. it was barreled for 6 weeks and it's been in secondary for 3 months.
i still have an oaked RIS that i don't wanna peek at just yet so no pix of that. these beers all taste delicous and i have no complaints really, but my beers have all taken a slight turn for the funk. i have a lot of sour beers around so everything in my place is probably already funked, but i'm curious if anyone else's "clean beers" / non sours have become funked in any way. brett's really gets everywhere so i prob have an internal problem unrelated to the group buy whisky barrels. esp since i can't see brett living through whisky abv environment. funk it