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Save the beer!

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  • Save the beer!

    We just pushed some finished barleywine (~10% ABV) into a fresh wet bourbon barrel for aging. It seems that the hi grav yeast came back to life and pushed the silicone bung out of the barrel. There were fruit flies buzzing around so I assume some got in. It was a fresh wet barrel but I hesitant to believe that will help keep the barrel from going lambic.

    What should I do to prevent the barrel from souring? I've thought of sulfites/ potassium sorbate like vintners use, and am currently asking about usage rates.

    Any other ideas/ recommendations?

    Thanks in advance.