Like what negative? What is something undesirable that could happen to an ale aging in a barrel if you disturb it a bit now and then? Something that would not have happened had it been left alone.Because it won't do anything positive and lots of possibility of negative? Seems a pretty simple reason to me.
It wasn't intended to be a sour. Definitely acetobacter. I had run the barrel to the point it was at, having a few batches in it prior. I didn't want to dilute at the time so I always had a quarter gallon headspace so I wasn't topping off. Those few staves at the top were fairly open by the end of the aging process---I knew better but was being stubborn. In between batches, I was treating the barrel via citric acid and (maybe) campden (can't remember) per a Zymurgy article.Assuming this is a sour beer or an acetobacter infection.
25 gallon oak rum barrel only used once for aging rum. I have a belgian strong in it now
That would be AWESOME!A
Sound delicious, Belgian beers are my favorites.
I have a barrel, that had a RIS in it for the first beer, an old ale for the second, a Belgian Quad in for the third and currently has a Belgian golden strong in now.
It is a ten gallon barrel that originally had rye whiskey in it.
When you decide to pull it out, I'd be willing to swap a couple of bottles.