100% oak fermentation

[inda_bebe]

whats the process of doing a 100% barrel fermentation? and doing a secondary adding fruit? correct me if im wrong or missing anything.

get a barrel and rinse the inside w/ 180f water
cool it down and add fresh wort
oxygenate wort
add yeast (sacc, brett, etc.)

where im stuck at is temperature and aging. is warmer better for brett, lacto and other sour bugs? how long is the prefered length of fermentation? or do i keep checking the gravity every so often till the gravity is done?

 

[smokinghole]

Well the reason that breweries that do 100% oak fermentation are seasonal is partly due to fermentation temperatures. For lambic the other consideration is microbial load in the air when it's too warm out. Your process is pretty much on, but it really depends on what you're trying to make. Some beers risk being solventy/phenolic with too high a ferm temp and the brett will only do so much to break down those flavors.