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Old 08-31-2017, 09:24 AM   #5
stearns
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Default Re: Lacto-Fermentation

Picking up a used bourbon barrel from Great Divide Brewing tomorrow (used for bourbon then used for barrel aged beer), plan is to cut up one of the staves and put in the hot sauce mason jar when it's done fermenting to age for a few months. I used oak chips in my last fermented hot sauce and it added a nice subtle complexity to the final product, but using wood in chip form was a terrible idea logistically (had to pick out all the smaller pieces with tweezers before blending into a sauce). Hoping this will be easier and add more flavor, since they're used instead of raw oak chips. Got a few other ideas to use some of the other staves, but this is a definite
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