Perhaps this has been asked before, but could not find an answer.
I live half a block down from a number of wineries in Missouri. They have used oak barrels for sale all the time. I want to use one for oak aged or for lambics and sours. However, I could never brew 55 gallons to put into the barrel.
My question is, can I put 10 gallons in the barrel and let set, or is that way too much head rooms in the barrel. Will I get too much oxidation, or will the co2 created by the beer create a barrier? Any help is appreciated. Thanks.
Drinking - Germann Pumpkin Ale
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse