EinGutesBiersSWMBO
Well-Known Member
Has anyone infected their own oak barrel for the purpose of sour beers?
I bought two new 6 gallon oak barrels, one for regular oak aging and the other I'd like to do Brettanomyces or Lambicus. Or both?
Just wondering what the best way to go about the process is.
Any help is appreciated!
I bought two new 6 gallon oak barrels, one for regular oak aging and the other I'd like to do Brettanomyces or Lambicus. Or both?
Just wondering what the best way to go about the process is.
Any help is appreciated!