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I've got my third batch in it now, keeping the throughput going. This time around it's a stout. The last one, a porter, had a nice smooth vanilla oak taste.
I made a big Bourbon stout and am aging it in this barrel for a year. I can't wait to try it. I check for evaporation once a quarter and fill it with stout to keep out air space.
10 gallons is the right size for my Solara where I mature my Lambics. I constantly brew a new batch, draw off some and add in more, keeping a nice pipeline going. _x000D_Its a great conversation piece as my friends ask whats in the barrel. The good thing is that few like Lambic, so i have more to myself.
I'm almost a year in to my Lambic project. I have this barrel filled with Lambic yeast and bacteria for a year, and just started a second batch. In another 18-24 months I'm going to draw off some and blend them (old and young) to see how it tastes._x000D__x000D_My original barrel leaked and Midwest replaced it and I've had no problems in a year.
This may be a great barrel, but seems very pricey. You can buy a charred, 55 gallon, white oak barrel for $90.00 on the square in Lynchburg, Tennessee.