With the barrels in house and readied for beer, we decided to produce a batch that could condition all the barrels with our house sour cultures. The idea was that we brew a beer that finishes with a higher amount of unfermented sugars after fermentation giving a good environment for all the various souring critters we would then inoculate the beer with. On February 2nd we brewed batch #2, a dark copper colored wort that primary fermented for 2 weeks before being transfered into 8 Red Wine barrels at about 5% alc. Each barrel is first re-coopered in house and hot rinsed leaving the insides virtually void of any wild yeast or bacteria. This allows us to inoculate each barrel with our own house cultures which can then take residence in each barrel. The plan is in a couple of months once the Brettanomyces and Lactobacillus take hold, we’ll brew the Burgundy Sour which these barrels are meant to hold and transfer the vagrant beer to the next set of barrels to start their conditioning as well. When it’s all said and done this beer will have been aged in over 50 different barrels… Could make for a very interesting sour beer.