I brewed up a simple brownish 1.043ish, lightly hopped beer that is about 3 days into primary. Bubbling steady (used the Super San Diego yeast just because I had it around), but not a big krausen. I recently purchased a 'bugged' 5 gallon barrel (which smells awesome, sweet vinegar-y).
This is my first attempt at souring beer, being a light beer, I was curious if I should rack the unfinished beer into the barrel so there are some residual sugars for the bugs to start working on? Being a small barrel, I realize that the souring process may be shorter, and to watch for too much vinegar due to oxygen diffusion through the small staves. Should I rack now, or let it finish out?