Recent content by cbsquared

Thanks for the input. Since the wort will already be fermented with sacc, would you advise adding simple sugars for the lacto to chew on? I think the brett will be fine with complex sugars from the flaked oats in the malt bill, but I'm not sure about the lacto.

I am about to start a Solera project with my 53 gallon Stranahan’s barrel. The barrel has served me well aging two batches of dark high gravity beers over the past 6 years, most recently a 13% Russian Imperial Stout. The barrel’s value in imparting whiskey character, however, is about exhausted...

Just acquired a whiskey barrel and oddly, the bunghole is on one of the barrel heads rather than the side. This is inconvenient for storage, but even more importantly, it seems like the pieces of the head are drying out and separating slightly. Has anyone run into this? Is it realistic...