Looking to getting back into homebrewing in the next few months here after a hiatus. Was wondering if anyone has any experience aging wild/sour beer in cornelius kegs with perhaps an oak spiral or two to build a house bug culture up?
I personally have not, but friends in my brew club have / do. They had good results. If you are adding stuff to age it with things such as oak cubes, or spirals, or whatever, I think it would be best to tie to a mesh bag (paint strainer) up with unscented floss, and weigh it with a couple marbles.
I have had better results bottling with Brett than Kegging with it. My Lacto in the blend I did never really soured though. I did it in a keg in the garage at 90℉ for months.
