boonebeausoleil
New Member
I have a question about fermenting in barrels. I've got a friend who owns a winery and will sell me $25 barrels. I figure with that price I'm a fool not to try doing a beer in them. However, I'm not sure about the fermenting process. Would you normally just use the barrel for a secondary or do you do the whole process in the barrel? I know you do everything for the win in the barrel so it seems reasonable to do the same with the beer. However, with carboys you always sterilize it super well so how do you go about doing that with oak barrels? Thanks,