Want to make some sour beer? Join my wine-barrel project in the Portland area.

[daevidallen]

Well I got the barrel to its new home still with 10 or so gallons of beer in it, should i be worried about it turning to vinegar? I'm down to fill it again whenever ya'll want to or I can throw in 10 gallons of wort to restart fermentation and buy us some time. Also iscribble I have your share in kegs at my house you can pick it up whenever you want, I'll pm you the address.

 

[Brewbien]

Taste it and see what you think. I'm pretty sure I got a very slight vinegar character. I could be wrong though. If you taste it too, Then you should keep your kegs cold, it should inhibit growth.

 

[daevidallen]

Hey everyone, I feel obligated to get this project going again. The barrel is doing well and ready for another fill. I'm leaving for 4-5 months starting April 12th so it would be great if we could get another batch aging before then. That timing would also be perfect considering ambient tempurtures right now. The barrel is in a basement around 55 degrees and should warm up once spring hits. There is 5-10 gallons of beer in the barrel which I still need to sample for acetobacter and such. If it tastes good we can just pitch wort directly in, or primary seperately with a different strain. I'm down for 10ish gallons, let me know if your interested.
-Judd