So I'm relatively new to home brewing, whipped up two batches so far, both still fermenting. For my second batch I did a vanilla imperial stout, its still in the primary fermenter at this point, but will be moving into the secondary tomorrow. A few weeks back i got a bit too drunk at a Renaissance festival and ended up buying a 2-Liter charred oak barrel from some stand (http://www.1000oaksbarrel.com
). I bought it with the intention of aging some rum, but recently i have read some posts about people using the barrels to give their stouts a nice oaky flavor.
So my question is this, when exactly should I put the wort in the barrel, and for how long? I've read that since there is a larger barrel to liquid contact ratio in the smaller barrels, that the beer will age rather quickly and take on the oaky flavor in just a few days. I don't plan on reintroducing the barrel aged 2-liters into the rest of the 5-gallon batch, and i think I'll siphon some into the barrel after 2 weeks in the secondary when i go to bottle the rest of the batch.
Does that sound right? I'm not sure how it will come out in the end, but was hoping someone on here had tried something similar with success.