So, here's a situation:
I just started a Russian imperial stout two weeks ago. I was at dinner tonight, and barrel aging came up with my host. We both love stouts aged in oak barrels, and I said it would wonderful to try doing that, but a barrel is a little out of my price range. Lo and behold, he won a 5 gallon oak barrel in which whiskey had been aged at a raffle at some distillery and offered it to me to use for my stout.
Now, I don't know the first thing about using an oak barrel for this task. I'm sure I can find information about sealing it or cleaning it, but what about sanitizing it without removing the whiskey flavor? Or, how long to age it for? When in the process? Or, all of the other things I'm sure I haven't even thought of. Does anyone have insight into this area?
Thanks in advance! Woo, first post!