10 Gallon whiskey barrel, to do after empty?

[jwill911]

Yesterday I transfered my Imperial Stout to two 5 gallon corny kegs, I have another batch fermenting, I plan to use for blending.
Now that the barrel is empty I'm not sure what to do to maintain it. Currently it's lightly pressurized with co2, that's what I used to push the contents out. What is remaining is basically sludge. What do you recommend doing with it to maintain its viability for further use, that may not be for months?
Photo just for grins.

 

[Agent]

Experience has taught me that you should really, really, really drain and refill at the same time. Otherwise plan for a trip to FunkyTown.

 

[day_trippr]

I would consider pressure washing out the dregs (using only water), sanitize with something that doesn't require rinsing, and then either allow it to thoroughly dry (knowing it'll have to be rehydrated before filling again) or dump a bottle of whiskey in there and manipulate the barrel so it coats the entire interior, repeating frequently until it's time to fill with beer...

Cheers!

 

[Jeroen79]

You could fill it with water containing sulfite and citric acid , have a look at -> https://www.milkthefunk.com/wiki/Barrel#Cleaning

 

[hottpeper13]

^^^ this. I also have a 5 gal one that might sit for 4-6 weeks between fills and that one I put 10-16 oz of turkey 101 and flip it from head to head every time I walk by.

 

[jwill911]

Yesterday I transfered my Imperial Stout to two 5 gallon corny kegs, I have another batch fermenting, I plan to use for blending.
Now that the barrel is empty I'm not sure what to do to maintain it. Currently it's lightly pressurized with co2, that's what I used to push the contents out. What is remaining is basically sludge. What do you recommend doing with it to maintain its viability for further use, that may not be for months?
Photo just for grins.

After some research, YouTube videos (Barrel Builders), and a trip to our LHBS Oak Barrel Wine Craft here’s the story so far.
1. Flush with filtered water (no chlorine) until clear.
2. Rinse with hot water, I heated 10 gallons in my brew kettle to 135 degrees.
3. Light a sulfur disk, I got from Oak Barrel, hang it in a SS tea ball w/ a wire in the barrel, bung in.
Repeat every 3 months.
4. I’m also going to buy some bourbon and dump it in to maintain the spirit essence, I’ll rotate periodically.
5. Stand barrel on end pour hot water on the heads to keep staves hydrated.
6. There’s also special sealer you can coat the barrel with, and or paraffin wax.
So my barrel will be sleeping for a while, I still have 10 gallons of barrel aged stout, and 5 gals in the fermenter for blending. I plan to carbonate in corny kegs and counter pressure bottle fill. With the blending I'll probably have a few different versions.

 

[JJFlash]

I always keep my barrels filled.
Beer goes out, new beer goes in.
Early in my barrel career I tried keeping a few barrels around after they were empty.
They were a big pain to try and reseal to make watertight when went to use again.
Plenty of steaming hot water inside and out to try and swell wood staves.
Heads would leak as well.
Was a lot of work and lost some barrels.
Now I just keep them full at all times.
Less work, less headaches, less lost barrels.

 

[jwill911]

You could fill it with water containing sulfite and citric acid , have a look at -> https://www.milkthefunk.com/wiki/Barrel#Cleaning

Yea. I’ve been there and read a bunch of that info. Thanks

 

[jwill911]

To keep it sealed (swollen) I’ve been standing it in its end and filling head with hot water, and flipping to the other end every other day. I also poured a bottle of bourbon in. In about a month I’m planning a collab with a club member. In the mean time the Imperial Stout I have in the fermenter has reached FG 1.018 OG 1.082 should ~ 8.6%. Crashing now, I’ll transfer to keg in a day or so, then the fun begins, blending with the barrel aged stout.

 

[jwill911]

I always keep my barrels filled.
Beer goes out, new beer goes in.
Early in my barrel career I tried keeping a few barrels around after they were empty.
They were a big pain to try and reseal to make watertight when went to use again.
Plenty of steaming hot water inside and out to try and swell wood staves.
Heads would leak as well.
Was a lot of work and lost some barrels.
Now I just keep them full at all times.
Less work, less headaches, less lost barrels.

I have researched this fairly well: I flushed with cold water until clear, then filled with hot water I heated in my brew kettle and drained, then burned a sulfur disk dangling in a SS tea ball with the bung in. Then poured 750ml of bourbon in the barrel. I stand it on end and fill the head with hot water and alternate every few days to keep the staves swollen. Planning a colab with a club member in about a month. We'll see how that goes.