I have a 5gal semi-Virgin oak barrel that I would like to re-use for another sour monstrosity. Should I waste my time sanitizing it with a sulfer stick and/or 5 gals of Starsan...or just dump the next 5 gal batch in there? It's seen SC, pedio, brett, and lacto.
At least the brett will be a resident microbe in the wood at this point and impossible to kill off. Hot water (15 min with 180F as mentioned above) should do the trick for cleaning, or if you had too much oak flavor from your previous batch you could always soak in barrelkleen for a while before washing with water and filling. You should definitely clean it with hot water though... I filled one of mine with room temp H2O as soon as I racked beer out, and rinsed it a couple times with room temp H2O before filling and letting it sit... within a month or so, it smelt like poop and mouse taint (coliform bacteria, etc.).
I read that last part as "monster taint" and immediately wondered "Is he talking like 'Sasquatch taint' or more like 'Loch Ness Monster taint'?"
