BigPerm
Well-Known Member
- Joined
- Jan 27, 2014
- Messages
- 1,404
- Reaction score
- 355
I have a 5 gallon used bourbon barrel that I've recently dedicated to sours. My question is, basically, how does everyone who has these top them up? It seems the "right" answer is to rack in beer which has finished fermenting. However, I've seen many people add fresh wort or just top off with water. I'm really just curious what everyone else does, and what the up- and downsides are to each method.
Thanks in advance.
Thanks in advance.