I have searched page after page on here and cannot find answers to my questions.
I have a used five gallon single malt whiskey barrel that I want to put my Barleywine in to pull out some flavors. I know to ferment out and then transfer to the barrel.
1. Do I cold crash in my carboy first, then transfer to the barrel?
2. If I cold crash before transfer, do I keep the barrel cold or at room temp while aging?
3. Will the barrel flavors die off with time in the bottle? Should I plan ahead and over oak this so you can still taste the flavors in three years?
Any help would be appreciated.