Oops, I guess I should have said I have never heard of a homebrewer fermenting in a barrel.
How does the barrel flavor compare to just aging in a barrel?
Brew on, Tom
I will try to remember to update this, but FYI, Tom, I have a cask that I added Brett
and sour cherries to, It has been fermenting for some time now. I am certain that
the Saccromyces that was left in the original beer went to work as well. My bubbler
has been active for a few weeks now. I harvested 5 gallons of the original fill beer
after 1 month in the oak. I basically secondaried in the Oak....taste is nice and the
oak is fairly noticeable to me anyhow....