Spontaneous Fermentation
March 6, 2013
The oak barrels from our recent coolship batches are starting to show some activity. Two barrels in particular have really started to take off at this point and appear to have entered their first alcoholic fermentation phase where Saccharomyces cerevisiae is dominant. This phase should last about two or three weeks and begin to subside once the pH of the wort continues to drop and bacteria becomes more dominant.
