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Using yeast to deoxygenate and adding sulfites is easier than capping and underletting! You may have to be a bit careful with sulfites if you don't have a good way to oxygenate your wort at pitching time, but deoxygenating the water with yeast is IMO the easiest part (and the first LODO...

In my case, I prepare the water in one kettle, with the yeast in there, then I heat it to strike temperature when ready and get the water into the mash kettle (underlet), so in my case most of the yeast stays in the first kettle. I then get the wort back into the original kettle for boiling. I...

Any reason for not using the YOS method instead of boiling? to me at least it is far less work.

Hi @z-bob, did you use this syrup in a brew? did you like the results?

Yes, thats from where I got the inspiration. I always assumed that Solera implied that you used the barrel for fermentation too, while here I'm only used it for the oak character (because I'm refilling it with already fully fermented sour beer, not re-feeding it with wort), and blending into...

I have a small oak barrel (2.5gal/10L capacity, similar to this one) that was given to me as a gift some time ago, but I haven't used it for anything yet. I have no idea what kind of oak it is, how toasted is it on the inside or anything. Now that I'm starting to play with making sour beers, I...