I was lucky enough to have my fiance stand in line and get a bourbon barrel used by Goose Island for their Bourbon County Stout.
I'll be using it for aging my own stout (recipe yet to be determined) so in the meantime, I'm wondering if anybody has any tips, tricks, or advice on what to do with the barrel to ensure its still suitable for use in a month or so down the road.
Should I sanitize it? just fill it with water? leave it dry until I"m almost ready to transfer the beer over?
This will be my first undertaking in a project like this, and I want to have a better idea of how to proceed.
Thanks!
I'll be using it for aging my own stout (recipe yet to be determined) so in the meantime, I'm wondering if anybody has any tips, tricks, or advice on what to do with the barrel to ensure its still suitable for use in a month or so down the road.
Should I sanitize it? just fill it with water? leave it dry until I"m almost ready to transfer the beer over?
This will be my first undertaking in a project like this, and I want to have a better idea of how to proceed.
Thanks!