Recent content by beercraftbook

Hey all — I'm a long-time reader of this thread, and thoroughly enjoy it. Great work, team! As many of you probably are as well, I'm a sourdough baker, and I've always been curious about where, exactly, wild yeast+bacteria come from, and how they get into our dough/wort/must. From the baker's...

I'm looking to brew a (fairly) historically accurate "stale" English porter—sour, barrel-aged—and I'm wondering if there's any evidence of British brewers using old whisky barrels (Scotch, bourbon, etc) to age their beers. Has anyone come across mentions of this in the record? Thanks friends!