Sour barrel question

[darksky]

I have a consecration clone 10 months old that is ready and tasting great. I want to pull this one and make another to fill the barrel. Should I wash the barrel with 160 water? Do I need to pitch more microbes for next batch?

 

[microbusbrewery]

Are you trying to kill off the current cultures? If so, why do you want to do that?

For our club sour barrel, we rinse with chlorine-free water to get rid of some of the yeast cake that's collected at the bottom of the barrel. No need to pitch new cultures as the residual cultures will sour the next batch.

P.S. Brew your next batch now. Pull the current batch from the barrel when the new one is done with primary. That way you can drain and refill the barrel the same day.

 

[darksky]

Great thank you