Has anyone experimented with aging porters in small oak barrels? I have a 5L medium charred oak barrel that I want to age my beer in. I love Goose Island Bourbon County. So my questions are: 1) How do I sanitize the barrel (I was told not to you non-rinse due to the barrel soaking it up)? The barrel company says to use sulphite and citric acid. 2) Should I fill the barrel with bourbon and age for a month then discard (back in the original bottle of course) and fill with beer or should I just add bourbon to the beer while it is in the barrel? If so, how much bourbon? 3) If I age bourbon in the barrel first, I shouldnt have to sanitize it? 4) Any thoughts on using port wine, sherry, or rye whiskey? I was going to age to taste (try a sample after x amount of days) Thanks!