I've recently decided to concentrate my brewing primarily on German lagers and German ales. I currently have an export stout aging in a 10 gallon bourbon barrel and need to brew something to take its place when I empty it. I'm thinking about brewing a doppelbock, but I'm unsure when to barrel age it. I know the most ideal situation would probably br to lager it in the barrel at around 35 degrees, but I really don't think the barrel will fit in one of my chest freezers. Should I:
a.) barrel age it before I lager it
b.) lager it before I barrel age it?
My basement is usually between 60 and 65 degrees consistently. Thanks!