I just purchased a whiskey barrel that was used for Vermont maple syrup aging directly from the syrup maker. I have never aged my beer in oak and have many questions. The first question is how to prep the barrel for my first brew?
I have read a lot that says use boiling water only...
Forgive me on my lack of biology/scientific knowledge, but digging deeper into the science of Pediococcus, it looks to “thrive” in optimal conditions of 6-8.0 ph depending on variety/strain ?!?
I’m a huge fan of “real” sours which are aged over time to develop. Not huge on quick lactobacillus...
Yup, that's what I want to talk about. Anyone have any ideas on how to build a stand for my whiskey barrel (55g) where I can spin by barrel? I'd like to be able to spin the barrel to drain from the bung hole. Casters?
While you guys are thinking about that, what about a DIY bung remover?