strongarm
Well-Known Member
I posted this question on the beer forums and am still a little unsure of the best way to do this, thought the wine forum might be appropriate since it's a barrel question. I just received my 5gallon oak barrel that was previously used to make bourbon. I want to put my imperial stout in it to age, pick up oak flavors and bourbon flavors. My issue is that the stout won't be ready for 4 weeks. I know I shouldn't leave the barrel dry but filling it with water and campden tablets (the other suggestion) until im ready concernes me. I am worried that leaving water in it for that long is going to take alot of the bourbon and oak flavoring out of the barrel. Should this be a concern or am I just wrong here? Any advise on how to properly store this thing for 4 weeks without loosing the flavors I desire would be appreciated. Thanks.