Our club has recently obtained a 50 gallon whiskey from a distiller in Denver. We got it about two weeks ago. We picked a recipe and 5 of us brewed the same recipe using the same ingrediants, and yeast from the local brewpub. We all did a robust porter.
My question is this. What should we be doing to the keg while we wait for the beer to go in it? We are all going to ferment out in carboys and combine the beer in the barrel for aging. We live around 6500 feet in elevation so it is very dry up here.
Do we need to be concerned with the barrel drying out? What can we do keep that from happening? Do we need to worry about storing the barrel after it is filled?
Any help or suggestions would be great. This is first time for all of us.
"What the mind can conceive and believe, the mind can achieve."
My build thread. Compact Single Tier!