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Old 12-19-2012, 03:42 PM   #1
Dec 2012
Posts: 1

I am toying with the idea of using a wood barrel as a fermenter, but have a few questions...

Anybody have any experience with this? Does it come out with a quality drink.

Also where is the easiest cheapest sources to buy, say, a white oak barrel with a medium char?

Would it be best to go through my local distiller and use spent barrels, or might any residual alcohol in the used barrel harm the SCOBY?

Any and all suggestions would be appreciated. Thanks!

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Old 12-20-2012, 02:03 PM   #2
Jan 2011
Boulder, Colorado
Posts: 178
Liked 12 Times on 10 Posts

I'm also going this way. Vinegar barrel, no char. Soak in distilled water first. I'm told no cleaning needed and they work well for KT.
Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA

Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,

Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes

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