Bourbon barrel soured?

I have a five gallon barrel I've used for one batch that turned out well. I've been storing it full of water till the next batch goes in and changing the water once a month. Today I go to change the water and there is a white substance inside the rim of the bunghole. It has the slightest cider smell to it I believe. I might be tricking myself though, I honestly can't tell.

Thoughts? If it has soured I'm sure It can't recover and it's time for me to make an actual sour. If its mold or something similar can it be treated?

 

Barrels are notorious for infections (I have a barleywine in one right now that went down to 1.005 after transfer from something like 1.020, so it's probably a dumper). There are ways that you can sanitize it (boiling water, some chemicals) that there are a lot of threads on. Personally, I think mine may become a conversation piece after this.

 

i brewed an english barleywine and got bored midway. added a lambic blend and it smells nice.

you can always use the citric acid and potassium metabisulfite to clean the barrel

 

Unless it's brett. It eats its way into the wood and can't be easily cleaned out.