I currently have 4 55gallon wine barrels aging with sour ranging from 6 months to 2 years. I recently checked the head space and it looks like I have a significant amount of liquid loss to some of the barrels. One in particular smells very funky, almost a little too funky... I pulled off a sample through a wine thief and the beer itself taste and smells fine. Could there be a chance of unwanted organisms growing along and around of the bung area? I'm parinoid of running risk if I fill. Could it be a stage of funky organisms that will eventually mellow out in time? Can exposed wood develop mold because of wood being porous especially with no liquid is present? Any suggestions would be appreciated.
Lag time for topping off barrels
- Thread starter badgoat
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Weezy
Well-Known Member
I wouldn't think it'd be very easy for mold spores to get in a barrel, or through the porous oak at all. the only way in is the bung. Your biggest risk is oxidation due to the headspace I would think.
Kudos to you for tackling four barrels!
Kudos to you for tackling four barrels!
If you get too large of a head space, the staves at the top won't be in contact with the beer, and can dry out. If this happens a lot of O2 can get in, increasing the possibility of acetic acid developing. You may want to top off to avoid that.
