For you funky brewers out there. I just took my first stab at oak spirals, French medium toast, in a bad example of Berliner weisse with brett and lacto. Any chance I could harbor the microflora, and reuse the Oak spiral? I confidently assume yes, however how to store the spiral in the mean time? Zip lock bag? Or just on a shelf? My thought was I could kettle sour with it, or I could just throw into a long secondary and forget about a brew for a couple years.
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