I Have read that Belgian brewers will scrape the insides of their barrels to Maintain the porousness of the wood. Any one ever done this?
I haven't done it but here's some info to get startedhttp://www.crookedstave.com/2011/03/add-barrel-cooper-to-the-list-of-titles/
Next: Pre-Prohibition Pilsner
Fermenting: Rye Berliner Weisse, Barrel Fermented Dreg Lambic, Brett Trois Helles, Sauerkraut Fermented Gose, Carrot Blossom Cedar Mead
Drinking: 1830's Mild, Rye Session IPA, Lambic, Brett Blonde, Kriek, Saison, Sour Blonde, RIS v1 & v2
Barrel aged: RIS, Rye Barleywine, Wee-Heavy, Tripel
Great link! Thanks.