Many have seen my recent thread outlining my planned frankenbrew extract Black Rye Imperial IPA.
If not here are some specs: 8oz caramunich, 8oz caramel 40L, 8oz chocolate malt, 8oz chocolate rye, 3.3# dark lme, 3.3# amber lme, and 6# or possibly 3# of gold lme. 4oz warrior for bittering, 4oz centennial for flavoring, 4oz Simcoe for aroma, and 4oz Simcoe whole leaf for double dry hopping.
I have a used recently poured bourbon barrel on the way. I was thinking heavily about taking this planned IIPA, dubbed Black the RIIPA, and letting it soak in this barrel as its secondary. I have had Burton Baton and Dogfish 120min, two of my absolute most favorite bevs.
Does this sound like a good idea? If so how long should I let soak? Does it matter it's a 8gal barrel and my batch is 5 gal? Would dry hopping be a good idea in the barrel and if so should I wait till the last week of soaking?
I think that's about it hah.