Originally Posted by abrix
@dcHokie: yes, but with the caveat that there were dregs from 5 or 6 other sour beers added in the beginning as well. We inoculated a brown ale after doing primary with a clean yeast, then transferred to a used bourbon barrel to inoculate the barrel. Now we run sours through the barrel, which is holding up nicely as a reservoir for the bugs.
Good to hear. Some of the JP-spiked beers I've done have been bracingly sour, but I'm getting ready to package a sour saison that is quite nice and I'll likely reuse a portion of that cake for another sour this weekend.