boswell
Well-Known Member
I've got a funky barrel that has seen the dregs of a multitude of sources including a 'clean' pitch of Whitelabs Flander's Red blend. I bottled my Flander's Red this evening and it's definitely on the vinegar-y side. Is there a way to minimize this in future beers, less headspace, getting the beer in and out faster, or is the barrel only good for vinegar now?
It is a 5 gallon barrel, so I knew what I was getting into when I started this project. I've searched the internets, but most references to acetobacter and barrels is directed to winemakers and generally how to kill it off completely. I love slight vinegar tastes in a Flander's Red like Rodenbach or Cuvee de Jacobin's.
It is a 5 gallon barrel, so I knew what I was getting into when I started this project. I've searched the internets, but most references to acetobacter and barrels is directed to winemakers and generally how to kill it off completely. I love slight vinegar tastes in a Flander's Red like Rodenbach or Cuvee de Jacobin's.