Red Flanders update #2

Yesterday I removed the cherrywood stave from my flanders red that had been given to me by my friends Rick and Daniel.

I had read about how traditional lambic/sour brewers use infected barrels to inoculate batch after batch of their beers with the same microorganisms, and how homebrewers have had success doing so with chips and cubes.

I let it air dry while I was at work and then loosely wrapped it in some wax paper for storage. I will use this stave, which was soaked in wort with Roesalaire blend as well as some bottle dregs, in my next sour in lieu of dregs or commerical cultures.

All dressed up with nowhere to go (for now).