New guy here. I want some thoughts from some experts on this proposition. I apologize if this has already been addressed. I couldn't find it by searching this forum.
I have a 5 gallon corny keg full of 4 month old Edward's haus pale ale I brewed all grain. i used cascade hops which I read somewhere isn't good for sours because of it's distinction. Regardless, I want to sour it. When I kegged it, I did not add any priming sugar and only purged it of 02 and set my regulator to 30 psi for a couple minutes tops.
I have a 5.5 gallon Corsair Chocolate Mint Stout wooden barrel full of beer and mulberrys right now that is about 7 months old. The beer and mulberrys were put in the barrel after primary fermentation. The barrel has already produced three delicious sours.
Do you see any issues with racking the already kegged pale ale into the barrel immediately after I rack the barrel of its current sour?
The plan is to not add any more bacteria etc, but to just let the pale ale sit on top of the trub from the last batch.
Thanks in advance for any thoughts you might have.
I have a 5 gallon corny keg full of 4 month old Edward's haus pale ale I brewed all grain. i used cascade hops which I read somewhere isn't good for sours because of it's distinction. Regardless, I want to sour it. When I kegged it, I did not add any priming sugar and only purged it of 02 and set my regulator to 30 psi for a couple minutes tops.
I have a 5.5 gallon Corsair Chocolate Mint Stout wooden barrel full of beer and mulberrys right now that is about 7 months old. The beer and mulberrys were put in the barrel after primary fermentation. The barrel has already produced three delicious sours.
Do you see any issues with racking the already kegged pale ale into the barrel immediately after I rack the barrel of its current sour?
The plan is to not add any more bacteria etc, but to just let the pale ale sit on top of the trub from the last batch.
Thanks in advance for any thoughts you might have.
