My best homebrew is one that has been sitting in a oak barrel for at least 3 months (not fermented in it). I know after a while I had 'things' growing in my barrel, by the looks of it it was a candida, but I wasn't worried about any 'infection', it just added to the flavor.
I have three new barrels laying around (I used to sell them) and I was playing with the idea of replicating my favorite homebrew.
Now, even if I don't use any of the (bottling)equipment, what are the changes whatever is, or will, grow in the barrel will infect the whole brewery?
Cheers,
Wilbert
I have three new barrels laying around (I used to sell them) and I was playing with the idea of replicating my favorite homebrew.
Now, even if I don't use any of the (bottling)equipment, what are the changes whatever is, or will, grow in the barrel will infect the whole brewery?
Cheers,
Wilbert
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