« on: July 02, 2015, 09:47:01 PM »
1. 6 different 5-gal batches were brewed. 2were fermented with wine yeast, 2with roselare, 2 were sour worted and then received Brett lambicus. The batches are on average 4 months old.
2. The barrel is 26 gallons. The beers were put in the barrel at the end of April 30, 3015. There were signs of slow, but active fermentation based on activity in the fermentation lock in May. In the last month the gravity has dropped from 1.008 to 1.007 with no activity in the lock.
There has been little to no development in sourness since the beers were put in the barrel.