You did a fantastic build. You could make a fortune selling those on Craigslist. I built one before I realized that the barrel could be used for fermenting Barley Wine. I used wine barrels instead of Whiskey Barrels but I have heard many use Bourbon barrel for the unique and flavorable taste it gives upon aging for a couple of years. Many of the craft brewers are re-discovering oak barrels from a century ago. Legend has it that the orginal India Pale Ales were hopped up for the long journey from England to India. By the time the ale got to India, the oak had mellowed out the bitter taste of heavy hop's and made for a unique beer. The orginal Bass No. 1 brewed in the 1800's was fermented in Oak barrels. I think there is something about heavy beers with a gravity of 1.100 that kills the bacteria. I know we are told never to stir with a wooden spoon, but the best beer I have ever tasted in my life was aged for over a year in a Wooden Oak barrel. Next barrel you get, consider aging some Barley Wine or Imperial Stout in it. It will make a train take a dirt road to get some more....
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Brewers log: This years Barley Wine Fermented violently. At one point, we had to lash down the Fermenter and flood the containment area around its base to prevent melt down or damage to the superstructure. My wife says the "Papers are in the mail". Thinking about brewing some Pepsi Cola or root beer this year.
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