[ukolowiczd]

I have a 3gal oak barrel that I've been using for sour beers. I don't sanitize it; I simply rack whatever is in it out and rack the new in. What if I racked in a primary fermented Scottish Ale on top of the Brett. c. and Brett. l. leftovers in the oak barrel? Would this be worth it or would it just be terrible? Any experiences?

[jmcamerlengo]

While Ive never done it, I can say I think the maltiness of a Scottish Ale would compliment well. Go for it! Nothing experimented nothing gained. Ill be happy to sample the beer for you if you wanna send one over

[tomsawyer]

Be kind of a take on a Flanders beer, brown at first and then red as it gets more sour.

[ukolowiczd]

I think I'll do a 5 gal batch and split it - 3gal in the barrel and the other ~2 bottled w/o the barrel. Then I can compare. If any is worth sending, It'll come your way.

[jmcamerlengo]

Awesome! Ill be happy to return the favor!