"Spontaneous" fermentation using wood

Just racked a sour cherry braggot off of the fruit and the oak spiral that it had been on for the past 9 months and thought that it’d be pretty cool to experiment a little with the spiral. The beer is part of a series that has seen three strains of Brett, pedio, lacto, and probably a couple saccharomyces strains as well, so I’m hoping that the spiral will be able initiate fermentation in "horny" wort.

Whether it be filling a previously used oak barrel or using oak chips or spirals, have any of you guys done this type of thing?

Originally posted by HornyDevil
Just racked a sour cherry braggot off of the fruit and the oak spiral that it had been on for the past 9 months and thought that it’d be pretty cool to experiment a little with the spiral. The beer is part of a series that has seen three strains of Brett, pedio, lacto, and probably a couple saccharomyces strains as well, so I’m hoping that the spiral will be able initiate fermentation in "horny" wort.

Whether it be filling a previously used oak barrel or using oak chips or spirals, have any of you guys done this type of thing?

Originally posted by CLevar
Pretty sure what you are describing is how Haand ferments/inoculates a lot of their sours/wilds. The "brewing stick" method. Scroll to bottom

Originally posted by CLevar

Originally posted by HornyDevil
Just racked a sour cherry braggot off of the fruit and the oak spiral that it had been on for the past 9 months and thought that it’d be pretty cool to experiment a little with the spiral. The beer is part of a series that has seen three strains of Brett, pedio, lacto, and probably a couple saccharomyces strains as well, so I’m hoping that the spiral will be able initiate fermentation in "horny" wort.

Whether it be filling a previously used oak barrel or using oak chips or spirals, have any of you guys done this type of thing?

Pretty sure what you are describing is how Haand ferments/inoculates a lot of their sours/wilds. The "brewing stick" method. Scroll to bottom

Do you like the house character of the beer you have already used the stick in? I would think things like acetobacter could easily get into your beer using this method.

I’ve got an inoculated spiral that I use when souring a beer. I keep it in a ziplock in the fridge when not being used. Been through 3 fermentations with it. And it’s a funky little bugger.

Originally posted by NobleSquirrel

Originally posted by CLevar

Originally posted by HornyDevil
Just racked a sour cherry braggot off of the fruit and the oak spiral that it had been on for the past 9 months and thought that it’d be pretty cool to experiment a little with the spiral. The beer is part of a series that has seen three strains of Brett, pedio, lacto, and probably a couple saccharomyces strains as well, so I’m hoping that the spiral will be able initiate fermentation in "horny" wort.

Whether it be filling a previously used oak barrel or using oak chips or spirals, have any of you guys done this type of thing?

Pretty sure what you are describing is how Haand ferments/inoculates a lot of their sours/wilds. The "brewing stick" method. Scroll to bottom

It says on the site that they "will use it one day." Are you sure they actually have used it?

Originally posted by krumb
I’ve got an inoculated spiral that I use when souring a beer. I keep it in a ziplock in the fridge when not being used. Been through 3 fermentations with it. And it’s a funky little bugger.

Originally posted by Cletus
Do you like the house character of the beer you have already used the stick in?

Originally posted by Cletus
I would think things like acetobacter could easily get into your beer using this method.

Originally posted by HornyDevil

Originally posted by Cletus
Do you like the house character of the beer you have already used the stick in?

Yeah, I like the character. It could be more lacticly sour, but otherwise it’s pretty damn solid.

Originally posted by Cletus
I would think things like acetobacter could easily get into your beer using this method.

How so?

Originally posted by CLevar
However, this makes the assumption that aceto is present in that spiral/wood. If it is not, and you are careful about things, I don’t see why it would be an issue