usfmikeb

Recipes 

I bought a barrel last year with the intention of using it to barrel age a porter, and then some barleywine, but never got around to using it. When I received it, it was still wet from the liquor that aged in it, and I rinsed it out and put some Jack into it. For several weeks, I would roll it to keep all the sides wet. Then, I forgot about it.

It is completely dry, no liquid left inside. I haven't opened it to see if there's anything growing in it, as I don't want to introduce any potential critters if they aren't already there.

I've already looked around at what my options are for treating this and using it, but wanted to see if there were posters here who had actually done this before. If you've had a barrel dry out, and have brought it back to life, please share how you did it.

Thanks.

__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36

DisturbdChemist

Recipes 

i never had a barrel but i'll probably just fill it with water or cleaning solution so it will swell back up. I'm sure it isnt ruined

__________________
"Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer."
-Dave Barry

jeepinjeepin

Recipes 

I have no hands on experience, but understand that if you have bugs sanitizing with your standard 70-80 proof liquor won't cut it.

__________________
Consider thy liver. It is evil. It is proper that all evil things be punished.

LordUlrich

Recipes 

First and foremost get that thing swelled up again with some water. I would go with boiling water. I personally don't like using chemicals with wood, wood absorbs so much stuff.

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usfmikeb

Recipes 

Have you had to do this before?

I was thinking the same thing on chemicals, although I'm hearing that citric acid will help treat the barrel, and can be easily rinsed out without leaving chemicals behind.

__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36

dcp27

Recipes 

you;ll be able to smell if anything has grown in it. you can stick it a tub of water to help re-swell it, or just cycle in some water for a few days til it stops leaking. dont use star-san, its not recommended for use with wood. if you have to, use sulfur sticks or a solution of citric + sulfite or if its real bad, sodium carbontate & then a citric acid rinse. *the latter two will remove some oak flavor

emjay

Recipes 

Every barrel owner should have this document.

http://www.morewinemaking.com/public/pdf/wobcg.pdf

noodle23

Recipes 

+1 on this. Especially this part:
Fill the barrel 2/3’s full of cool water.
• Then, calculate the amount of chemicals needed: For every liter of barrel volume, you will need to add 1 gram of citric acid and 2 grams of SO2. Mix this solution in a separate container with a small quantity of hot water so that everything becomes completely dissolved into the liquid. *Beware of the fumes and work in a well ventilated area.
• Add the solution to the barrel, roll the barrel to mix, and top it up the rest of the way and insert the bung.
You will need to top up the barrel with more of the holding solution every 4 - 6 weeks, but the barrel can be stored like this indefinitely.

I work at a winery in Napa and this is what we do and this also what I do with my barrel. A solution of 1gram Citric Acid and 2grams SO2 is about the only thing that should go in a barrel. There are a few other things but not for storage. The barrel isn't ruined but longer you wait to fill it back up the worse it gets.

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Pork Chops taste good, bacon taste good.

usfmikeb

Recipes 

Where do I get so2?

__________________
Primary: Apfelwein 2.04, Peach Pyment 2.05, Chocolate Stout 2.20
Secondary: Douglah Capsicumel 10.29, Chocolate Mead 10.29, Bochet Mead 11.12, Cranberry Mead 11.24
Bottle Conditioning: Spiced Mead 5.30, Peach Mango Mead 7.09
On Tap: Raspberry Wheat 01.08, Smoked Porter 01.16, SB46 Pale Ale 2.05, Citra IPA 03.04, English Barleywine 11.12
In Bottles: Spiced Cherry Dubbel 7.17
Gallons in 2012: 36

dcp27

Recipes 

look for sodium or potassium metabisulfite (or campden tabs) at your LHBS. when you mix it with water it releases SO2