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I thought I read that reusing yeast blends such as ECY01 would lead to a increasingly lacto dominate fermentation? I'm talking out of my ass here, but I assume someone here would know better and I'm interested in what it means to reuse saccro/brett/lacto/pedio yeast blends. Maybe something to...

I waxed the outside of the 5 gallon barrel to have comparable O2 permeation as a 60 gallon. http://funkfactorybrewing.blogspot.com/2012/02/paraffin-waxing-barrel.html OP's barrel has sat empty for 3 years. That 5 gallon barrel sat empty for 2 years. I cleaned that barrel better than OP did...

lol, I am so sorry Feurhund, I got this thread crossed with a different one: https://www.homebrewtalk.com/f127/preparing-used-wine-barrel-beer-solera-339870/ You are fine! good luck!

I know the old (C&C, bottle conditioned) La Folie bottles got much more sour with age.

You can do what you want, but I can almost guarantee you are going to end up with vinegar if you use that barrel.

I find that dirty diaper smell to be common in Cantillons, especially the older bottles, so I wouldn't call it off. As the lambic ages, it will develop new smells/flavors. I'd venture to guess right now something in there has enjoyed the warmer temps and took off. Seasonal changes are normal...

I would NOT use that barrel. I used a small 5 gallon barrel that sat empty for a couple years just like the one you are thinking of using. I swelled it, and it was water tight. I built a steamer and steam cleaned the barrel. I thought it would be OK to use, but I recently tasted the beer...

I agree with what has been said above. I don't agree that "Lambic" can only be made in Belgium (Jean Van Roy has stated the same), and I find it silly to use a term such as Pseudo Lambic, or pLambic. I call it Lambic. For those who get hung up on this, I tell them its an "American Lambic"...

Aging in the bottle is VERY different than time on oak.

http://www.quickmeme.com/meme/3puwl2/

Wow. I can't tell you how happy I am to have found this thread! I've been taking pictures and following my lambic pellicle. Its all on my site, but here is a quick rundown: EDIT: Bug strain is ECY "Levi Funk Lambic Blend" ;) Day 17: Day 22: Day 34: Day 60: Day 102:

Let it ride as is. My understanding is you want to build up the starter so the brett/bugs are active and high enough cell count so that when you pitch it, they take off quickly. You will likely have to wait a while before you start seeing fermentation, and in that time enterobacteria may have...

You need to start doing a lot of research. -cultivating/washing yeast -barrel cleaning -turbid mash These would be some good topics to explore before diving into this. Home-brewed lambics are notoriously "meh". You should work on your recipe first and then start using oak. Also, pick up a...

What about using a mini fridge's cooling unit instead of pumping through an ice bucket?

Thought some of you guys might find this of interest: http://funkfactorybrewing.blogspot.com/2012/01/steam-cleaning-barrel-part-3.html

You bought a liquor barrel for the purposes of imparting that liquor flavor on the beer. For this reason, do NOT soak water inside it.....you will lose the flavor you paid for. Also, no reason to sanitize the barrel. Liquor is stored in the barrel at a high proof (even if it is to later be...

If its a paraffin waxed barrel, there is almost certainly no use for it in brewing a wild beer. The bugs will not be able to enter and take up residence in the wood. No air will exchange through the wood. And, no flavor would be imparted. I believe your only option would be to dismantle the...