Just wanted to say thanks for this thread. I'm about to do a special commemorative sour beer project and this looks amazing. Some great ideas.
Do you ever plan to just drain the rest and start over fresh, or keep doing the solara method? Seems like you'd build up too much cherry pulp at some point
I am only too glad to share this thread it IS a great journey. IMO, the beer will be the thing to govern the
answer to your question. As long as I like the taste of the liquid harvests, It stays in the Oak. FWIW, I
think that perhaps the Lambicus bret has given enough cherry character to the environment that whatever goes in
will be remnant of that flavor. And another venue is to keep souring that barrel as there are lots of other
directions that I could proceed. Pediococcus, and maybe the Bug Farm strain keep going sour....time
and the beer will tell.
Edit: The bugs will work on the cherry solids and I will not perhaps need to add more fruit for a while.