The idea is to make a sour in the barrel. As it is infected with unknown organisms currently, it should be cleared out prior to filling with whatever beer I end up making, and then inoculated with lacto or pedio strain.
As for the base beer, I’m torn between an ale or a lager. I’m trending towards a lager though, or maybe even a really clean ale strain. I’m up for suggestions.
As for the fruit, I’ve tried peaches, and that one scared me so I dumped it. I’ve tried blueberry, and fermentation killed any flavor from the fruit. Maybe a mango, or guava flavor would work?
No dry hopping this time, though.
Ethanol Work 